Double Chocolate Chunk Cookies
With melted chocolate blended into the batter, chunks of chocolate throughout, and a shiny outer chocolate layer, these really should be called “triple” chocolate chunk cookies. My nieces and I love to make these together. They do the very important—and fun!—job of dipping the cookies in the melted chocolate and arranging them carefully on wax paper to dry.
Recipe information
Yield
makes about 15 cookies
Ingredients
Preparation
Step 1
Place 1 ounce of the chocolate in a small dish and microwave on high power just until melted, 30 to 60 seconds, stopping and stirring every 10 to 15 seconds. Remove from the microwave, and stir until completely melted. Set aside.
Step 2
Cut the remaining 3 ounces chocolate into 1/2-inch pieces. Set aside.
Step 3
In a medium mixing bowl, place the flour, baking powder, and salt. Whisk together thoroughly and set aside.
Step 4
In the work bowl of an electric mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the butter, both sugars, egg, and vanilla. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Stir in the reserved melted chocolate. Add the flour mixture and beat on low just until thoroughly blended. Stir in the reserved chocolate chunks and the walnuts, if using. Refrigerate the dough for 30 minutes.
Step 5
Preheat the oven to 375°F. Grease 2 cookie sheets.
Step 6
Drop the dough by heaping tablespoonfuls onto the cookie sheets, spacing about 2 inches apart. Bake until lightly browned, 10 to 12 minutes, turning the sheets halfway through baking for even browning.
Step 7
Let cool 5 minutes on the cookie sheets. Use a thin spatula to transfer them to cooling racks to cool completely.
Step 8
Break or chop the remaining 4 ounces chocolate into 1/2-inch pieces and place them in a 1-cup glass measuring cup. Microwave on high just until melted, 1 to 2 minutes, stirring every 30 seconds. Remove from the microwave, and stir until completely melted.
Step 9
Line cooling racks or baking sheets with wax paper. Dip each cooled cookie halfway in the melted chocolate and let the excess drip off. Place on the wax paper and let stand in a cool, dry place until the chocolate is firm. If the air is very humid, place in the refrigerator until the chocolate is set, about 30 minutes. Serve.
Step 10
Store between layers of wax paper in a cool, dry place for up to 3 days.
