What kid didn't want cookies waiting for them when they came home from school? I was obviously no different and would beg for them to be waiting for me when I arrived home from a torturous day over at Liberty Elementary. However, my usual snack was something, shall we say? Healthy. I know. That word when I was a kid was something I dreaded. Sugar cereals were like a cardinal sin and Little Debbie cakes in my lunch? Forget it!
Looking back now, I am quite proud that my mother did not give into my demands for sugar and fat. I always was a fat kid at heart and now that I am an adult, I still am. Although those healthy snacks is what helped me grow up making a tad bit healthier decisions.
This recipe for Double Chocolate Chunk Cookies, is not one of my healthier options however. Fat kids at heart rejoice!
Double Chocolate Chunk Cookies
Adapted from The Martha Stewart Living Cookbook- The New Classics
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces good-quality milk chocolate (4 oz coarsely chopped, 4 oz cut into 1/4 inch chunks)
1 stick (8 tablespoons) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1. Preheat oven to 325 degrees. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl; set aside. Melt the coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
2. Transfer the chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add the sugar, eggs and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in the flour mixture. Fold in the chocolate chunks by hand.
3. Scoop the batter using a 1 1/2 inch ice-cream scoop; place 2 inches apart on a parchment lined baking sheet. Bake until the cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on the parchment to wire racks. Let cool 5 minutes. The cookies can be stored in an airtight container at room temperature for up to 3 days.
Note: The cookies should be a bit soft when you take them out of the oven. They firm as the cool, so please don't overbake them :)