Can you really go wrong with a standard chocolate chip cookie? Nope. The soft, chewy cookie with the rich, chocolatey morsels is truly a match made in heaven. I crave classic chocolate chippers on a daily basis. I really should start freezing the dough so I can break some out and bake a few whenever I want. Or maybe I shouldn’t. But you know what? January is far behind us and so are New Year’s resolutions. 😉
I’m kidding, of course. It is important to eat healthy. But it’s also important to indulge every once in awhile. And can you think of a better way to indulge than with some chocolate? Don’t even try. Cuz there is none. That’s what I love about these Double Chocolate Chunk Cookies. They’re a chocolate lover’s paradise. They’re the chocolate chip cookies for the chocolate diehards. Chocolate lovers unite! The chewy chocolate cookie is the perfect cross between a cookie and a brownie and the rich chocolate chunks bring a double dose of chocolate for true chocolate decadence. After I made a batch, I tried one to make sure they were okay. Then a few minutes later, I tried another. Just to make sure they were still okay. Then I tried another a few hours later. Ya know, just to make sure they stayed fresh through every stage. And then to top it all off, I tried another the day after. And they were still amazing. I’m sure you’ll agree. 😉
- 2 cups all-purpose flour
- ⅔ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 sticks (1 cup) butter, softened
- 2 cups sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 bag semi-sweet chocolate chunks
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In an electric mixer bowl, combine butter and sugar until smooth. Add eggs and vanilla.
- Gradually add flour mixture until combined. Stir in chocolate chunks.
- Cover and refrigerate for 30 minutes. Meanwhile, preheat oven to 350 degrees and line to baking sheets with parchment paper.
- Roll the dough into 1-inch balls and set on cookies sheets, about 2 inches apart.
- Bake 11-12 minutes until edges are firm. DO NOT OVERBAKE!
- Let cookies sit on sheets for 5 minutes, then transfer them to a cooling rack.
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