Martha Stewart Double Chocolate Chunk Cookies

Double Chocolate Chunk Cookies (Martha Stewart) • • • • • • • • •

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 1 stick (8 tablespoons) unsalted butter 1 1/2 cups sugar 2 large eggs 1 teaspoon pure vanilla extract

Directions 1. 2. 3.

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.

Chewy Double Chocolate Cookies (unknown Chef)

Ingredients:




2 cups unbleached all-purpose flour




1/2 cup Dutch-processed cocoa powder




2 teaspoons baking powder




1/2 teaspoon salt




16 ounces semisweet chocolate, chopped




4 large eggs




2 teaspoons vanilla extract




2 teaspoons instant coffee or espresso powder




10 tablespoons unsalted butter (1 1/4 sticks), softened but still firm




1 1/2 cups light brown sugar




1/2 cup granulated sugar

Directions:

1.

In a medium bowl, sift together flour, cocoa, baking powder, and salt; set aside. In a medium heatproof bowl set over pan of almost-simmering water, melt chocolate, stirring once or twice, until smooth; remove from

heat. In a small bowl, beat eggs and vanilla lightly with fork, sprinkle espresso powder over to dissolve, and set aside. 2.

In bowl of standing mixer fitted with paddle attachment, beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars until combined, about 45 seconds; mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds. Add chocolate in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add flour mixture and mix until combined, about 40 seconds. Do not overbeat. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.

3.

Heat oven to 350 degrees. Line baking sheets with parchment paper. Using a 1 ¾ inch diameter ice cream scoop, drop dough onto parchment-lined baking sheets spacing 1 1/2-inches between each.

4.

Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.

5.

Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack and cool to room temperature; remove with wide metal spatula.

Source: The New Best Recipe