Martha Stewart Double Chocolate Chunk Cookies offer a delightful twist on the classic cookie, combining rich chocolate flavors with a soft, chewy texture. Perfect for chocolate lovers, the cookies are sure to satisfy your sweet tooth and impress your friends and family.
For those who need alternatives, all-purpose flour can be substituted with a gluten-free blend. If you’re low on cocoa powder, Dutch-processed cocoa can also create a deliciously deep flavor. Be mindful of allergies; use dairy-free chocolate and butter as needed. When sourcing ingredients, opt for high-quality chocolate, as it truly makes a difference in taste, and use fresh eggs for the best results.
Cookies
Martha Stewart Double Chocolate Chunk Cookies Recipe
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened dutch cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces milk chocolate
- 8 tablespoons unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a medium bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of unsweetened Dutch cocoa, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set the mixture aside.
- Coarsely chop 8 ounces of milk chocolate, then melt it with 8 tablespoons of softened unsalted butter in a small heatproof bowl set over a pan of simmering water.
- Transfer the melted chocolate mixture into the bowl of an electric mixer fitted with the paddle attachment, then add 1 1/2 cups of granulated sugar, 2 large eggs, and 1 teaspoon of pure vanilla extract. Mix on medium speed until everything is well combined.
- Reduce the mixer speed to low and gradually mix in the flour mixture until just combined. Be careful not to overmix.
- Fold in the remaining chocolate chunks until evenly distributed throughout the batter.
- Using a 1 1/2 inch ice cream scoop, place scoops of the cookie dough 2 inches apart on parchment-lined baking sheets.
- Bake in the preheated oven until the cookies are flat and the surfaces begin to crack, which should take about 15 minutes.
- Once baked, transfer the parchment paper with the cookies to wire racks and let them cool for about 5 minutes.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Part of our Homemade Cookie Recipes collection — Part 5 of 7:
If you’re in the mood for another delightfully chocolatey treat, try the Mccormick Best Chocolate Chip Cookies. With a delightful balance of flavors and a rich, buttery dough, Mccormick Best Chocolate Chip Cookies are perfect for any occasion, making them a wonderful addition to your baking repertoire.