Double Chocolate Chunk Cookies

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

Ingredients

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

Directions

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 :)

Comments

[Gastronome Tart]

Thanks Christine! And thanks for the heads up on the typo... sometimes I get a head of myself :)

[Christine @knapkins_com]

Hi Amy!

Christine here from Knapkins. Delicious cookies. YUMMY!! Can't wait to see your photos on our food duels...

Cheers

Christine

PS: small typo "all-purpose flou" :)

[www.chocolatefondues.com]

I truly appreciate the idea of being a fat kid at heart! As an adult there aren't as many times to indulge in sweets and fats as when I was a child and every opportunity I can to make the unhealthy decision I do! Being a kid I too was offered the healthier options from healthy fruit rollups to healthy cereals. I have started to sell a product recently that can spark anyone's fat kid at heart craving, chocolate fondue fountains. They are a great way to indulge and entertain. It gives us adults a reason to choose the non-healthy option. www.chocolatefondues.com

[Manu]

Hahaha I LOVE these cookies... after all I am a chocoholic! ;-) Bookmarked!

[Heidi @ Food Doodles]

I know exactly what you mean, I always had the healthier option as a kid. And as much as I despised it at the time I'm so thankful now and I know I'll be doing the same with my kids. That doesn't mean I don't love sweet treats like these cookies once in a while though. They look like my kind of cookie too - packed with chocolate :D Love the crackly top, very pretty.