Martha Stewart Double Chocolate Chunk Cookies

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened dutch cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces milk chocolate
• 8 tablespoons unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

Directions

1. 1

   Preheat oven to 325* --

2. 2

   whisk together flour, cocoa powder, baking soda, and salt in a medium bowl -- set aside.

3. 3

   Melt coarsely chopped milk chocolate with the butter in a small heatproof bowl, set over a pan of simmering water.

4. 4

   transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment --

5. 5

   add sugar, eggs and vanilla -- mix on medium speed until combined --

6. 6

   reduce speed to low, gradually mix in flour mixture --

7. 7

   fold in chocolate chunks.

8. 8

   scoop batter using a 1 1/2" ice cream scoop, place 2" apart on parchment lined baking sheets.

9. 9

   bake until cookies are flat and surfaces begin to crack.about 15 minutes.

10. 10

    transfer parchment paper to wire racks.

11. 11

    let cool 5 minutes.

12. 12

    cookies can be stored in an airtight container at room temperature for up to 3 days.