Martha Stewart Double Chocolate Chunk Cookies

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Total Time
35mins
Prep
20 mins
Cook
15 mins

this is one of her cookies of the month selection...absolutely worth every calorie..be sure to use the best milk chocolate you can afford..need 4 oz coarsely chopped, 4 oz cut in 1/4" chunks..these 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

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Ingredients

Nutrition

Directions

  1. Preheat oven to 325* --
  2. whisk together flour, cocoa powder, baking soda, and salt in a medium bowl -- set aside.
  3. Melt coarsely chopped milk chocolate with the butter in a small heatproof bowl, set over a pan of simmering water.
  4. transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment --
  5. add sugar, eggs and vanilla -- mix on medium speed until combined --
  6. reduce speed to low, gradually mix in flour mixture --
  7. fold in chocolate chunks.
  8. scoop batter using a 1 1/2" ice cream scoop, place 2" apart on parchment lined baking sheets.
  9. bake until cookies are flat and surfaces begin to crack.about 15 minutes.
  10. transfer parchment paper to wire racks.
  11. let cool 5 minutes.
  12. cookies can be stored in an airtight container at room temperature for up to 3 days.
Most Helpful

5 5

Excellent cookies! Chocolatey and chewy - delicious. Served to two other people and the loved them too. A little more trouble than average cookie to make, melting chocolate and all, but worth it. I used Hershey bars for all the milk chocolate the recipe called for.