Double Double Your Chocolate

I've had these chocolate cravings for about a week now and, specifically, chocolate cookies were on my mind. I found this recipe in Martha Stewart's Living as one of the Cookies of the Month. As a rule, I generally don't like milk chocolate too much (which the original recipe called for) so I simply replaced it with semi-sweet for a darker flavor. They came out a tad crunchier than I'd like (I'm a chewy cookie person) so I'd take a minute or two off of the cooking time if you are as well.

The batter was also a little warm for my liking (what with the melted chocolate and all), so I threw it in the refrigerator for 2-3 minutes to let it firm up so it was easier to scoop. If the batter is too warm, the cookies will spread too much (which they already do so watch how close you put them).

All in all, a pretty good, easy chocolate fix!


DOUBLE CHOCOLATE CHUNK COOKIES
Adapted from Martha Stewart's Living

These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.


1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces good-quality semi-sweet chocolate (4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks)
1 stick (8 tablespoons) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

1. Preheat oven to 325. Whisk together flour, cocoa powder, baking soda and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in heatproof bowl in microwave, watching closely and stirring every 30 or so seconds until smooth (or melt in double boiler, in a bowl set over a pan of simmering water).

2. Transfer chocolate mixture to bowl of an electric mixer fitted with paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.

3. Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.