These delicious, chewy cookies are going to be part of AVery Martha Christmas.
I'm lucky to have some of the most amazing friends. Not only did they not abandon me when I had a baby (thanks, guys!), but they share a lot of my nerdy loves. One of the most important being Martha Stewart. So when I suggested we have a Martha-themed Christmas party, they were on board.
A Very Martha Christmas involves all the things Martha recommends for the holidays. Decorations, food, general attire, drinks. (There will be lots of drinks). An entire evening devoted to her entertainment empire.
But the best part is we can nom on all her amazing desserts. With the party just a few weeks away, it is clearly time to start taste testing, and the first order of business were these cookies.
Flat, but still flavourful and chewy, they taste even better than they look. I added some white chocolate for some more variety, but I'm sure they would be delicious as per the recipe. They did turn out gigantic though, almost the size of my hand, although that is easily corrected if you want smaller cookies.
Get ready for a lot more Martha Recipes as we get the menu ready for our party!
Double Chocolate Chunk Cookie Recipe
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks (I used half milk and half white chocolate for the chunks directly in the cookies)
1 stick (8 tablespoons) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
Transfer chocolate mixture to the bowl of an electric mixer fitted with the 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.
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.