I’ve mentioned before that I’m not much of a chocoholic these days, but in my younger years, I was very firmly in the “chocolate is the king of all desserts” camp. Nine-year-old me loved nothing more than to devour a whole pint of Ben & Jerry’s Chocolate Fudge Brownie ice cream in a single sitting. One of my favorite treats, whenever I could find them on offer, was double chocolate chip cookies. To my child brain, a cookie that was both itself chocolate AND contained chocolate chips was pretty much the height of decadence.
Even though I now tend to prefer baked goods with lighter and brighter flavors (like almond and citrus) or that are more brown butter/caramel-centric (more to come on that front in future posts), every now and again I still get a mad chocolate craving that only a double chocolate cookie can satisfy.
Enter this recipe, which has its roots in two recipes from Martha Stewart’s Cookies cookbook–Grammy’s Chocolate Cookies (p. 75) and Milk-Chocolate (aka Double Chocolate Chunk) Cookies (p. 79)–with some of my own tweaks added in for good measure. In particular, I like using mostly brown sugar, rather than all white, to add extra chewiness to the cookie. I also like to double the amount of chocolate chunks because when my inner chocolate demon wakes from its usual slumber and demands to be fed, a cookie that’s not full-throatedly chocolatey just won’t cut it.
- 2 cups flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp coarse salt
- 1 1/2 sticks (12 oz.) unsalted butter
- 1 1/2 cups sugar (I do 1/2 cup dark brown, 1/2 cup light brown, and 1/2 cup white)
- 12 oz (3 bars) semisweet baking chocolate, coarsely chopped (One bar is for melting and incorporating into the batter, and the other two are the chunks that you’ll mix in.)
- 2 large eggs
- 1 1/2 tsp vanilla
- Preheat oven to 325F. Line a couple of baking sheets with parchment paper and set aside.
- Place 4 oz. of chopped chocolate in a heatproof bowl with the butter and set over a pot of boiling water, stirring constantly until melted. Set aside and let cool slightly.
- While the butter/chocolate mixture is cooling, cream the three sugars with the eggs and vanilla, beating 2-3 minutes until light and fluffy.
- Once the butter/chocolate mixture has cooled a bit (so as not to scramble the eggs), add it to the egg mixture and beat to combine.
- Add the dry ingredients and again beat to combine, then mix in the remaining chocolate chunks.
- Using a medium-sized cookie scoop (or a table spoon if you’re lacking in scoops), scoop the dough onto the prepared baking sheets, placing them about 1 1/2 to 2 inches apart to allow for spread.
- Bake approximately 13 to 15 minutes, until cookies have flattened out and tops are crackly.
- Allow to cool a couple of minutes on the baking sheet before transferring to a wire rack.
And there you have it! Next time you’re looking to placate your own inner chocolate monster, maybe give these babies a whirl. But also maybe invite a friend over to help save you from yourself…