Double Chocolate Chunk Cookies
While Matthew and I both enjoy chocolate he is not a fan of dark chocolate, which is my favorite type of chocolate! So today’s goal was to bring him over to the dark side with these amazingly rich and chocolaty cookies from My Baking Addiction.
These double chocolate chunk cookies were amazing and bursting with melty dark chocolate goodness you will want to make sure that you have a cup of milk close at hand for these. We both agreed that these were a sweet success!
Ingredients: (yields 14 two tablespoon sized cookies)
- 1 2/3 cups dark chocolate chunks
- 1 cup flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup of unsalted butter, softened
- 1/2 cup of light brown sugar, packed
- 1/4 cup of sugar
- 1 egg
- 1 1/2 teaspoons of vanilla
To begin in a medium pot filled halfway with water I placed a heatproof glass bowl on top to make a double boiler. I brought the water to a light simmer over medium low heat.
I placed 2/3 of a cup of dark chocolate chunks into the glass bowl and stirred until fully melted. Once melted I carefully removed the chocolate from the heat and allowed it to cool slightly.
In a medium bowl I sifted together 1 cup of flour, 1/4 of a cup of cocoa powder, 1 teaspoon of baking soda, and 1/2 of a teaspoon of salt. I set this aside for later.
Then in the mixer bowl I added 1/2 of a cup of butter, 1/2 of a cup of brown sugar, and 1/4 of a cup of sugar. I beat until light and fluffy.
I added in the melted chocolate and mixed until combined. Then I added in 1 egg and 1 1/2 teaspoons of vanilla extract and mixed just until incorporated.
To the batter I added in the flour mixture and mixed until just combined. I made sure not to over mix. I gently folded in 1 cup of dark chocolate chunks.
I transferred the dough to a glass bowl and wrapped it in plastic wrap. I placed the dough in the refrigerator to chill for 1 hour.
With 30 minutes left for the dough to chill, I preheated the oven with the bread stone to 325 degrees.
Once the 30 minutes was up I used a 2 tablespoon sized cookie scoop. Then using caution I evenly spaced out 6 cookies on the bread stone.
I baked the cookies for about 12 -16 minutes and the tops had a cracked appearance. I let the cookies cool on the bread stone for 5 minutes before carefully transferring them to the cooling rack.