Double Chocolate Chunk Cookies
1 1/2 dozen
These delightful double chocolate chunk cookies are loaded with dark chocolate pieces. The recipe combines melted dark chocolate and butter with flour and brown sugar, followed by the addition of more chocolate chunks for a rich and delicious experience. Simply freeze the cookie dough for at least 2 hours and bake until perfect. These heavenly cookies offer a soft, melt-in-your-mouth texture that will fully satisfy any chocolate lover.
8oz (228g) 70%-72% Dick Taylor Craft Chocolate, chopped
2 tablespoons butter
1/4 cup (30g) all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup (196g) packed brown sugar
2 large eggs, room temperature
4oz (114g) 70%-72% Dick Taylor Craft Chocolate, roughly chopped
In a heat-proof bowl, melt together the butter and chocolate on 50% power in the microwave, stirring at 30 second intervals (or in top of double boiler set over 1” of barely simmering water) until melted and smooth. Remove from heat and set aside.
While chocolate mixture is cooling, combine flour, baking powder and salt in small bowl; whisk to blend. In another bowl, beat sugar and eggs until thick, 5 minutes with an electric mixer. Mix in chocolate mixture. Fold in flour mixture, then chocolate chunks (do not overmix).
Using a 3 tablespoon cookie scoop, scoop dough onto a freezer-safe tray. Place in freezer and chill until firm, about an hour (if not baking all of the dough at this point, store in freezer in airtight bag or container for up to 3 months).
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Place frozen dough on sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and are no longer shiny, about 12 minutes, rotating half way through. Cool on cookie sheets.