Double Chocolate Chunk Cookies

Double Chocolate Chunk Cookies

It’s a brownie. Hmm…no, can’t be. It’s a cookie. May be it’s a cookie and a brownie as well. I am still not sure, having the last bite of the last cookie, as I write this post. I may not be still very sure about the question, but they are amazing. By far the best chocolate cookie recipe, I have ever tried.

Double Chocolate Chunk Cookies

Made these cakey, fudgy, chocolate chunk cookies last Saturday for my friends. They just loved it. Took two of the them for my office mates and they too were wowed {that was I was left with by the time Monday came, they disappear very fast :) }.

Double Chocolate Chunk Cookies

I gave these cookies a giant size, good enough to satisfy anyone’s instant chocolate fit. In the end, I managed to save one for me.  And today morning, before leaving for work, I had half of it with a glass full of milk, with a craving to have the remaining half in the dessert after dinner. Milk and cookies, a combination made in heaven !!! Whole day, it kept me thinking about itself. And I couldn’t wait to devour the remaining half, as soon as I stepped in. And I couldn’t resist either to share it with you. If you are cookie person, you must try this one.

Double Chocolate Chunk Cookies

Recipe Source : Martha Stewart, yields 8 giant cookies


1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
110 gms semi sweet chocolate {half coarsely chopped and half cut into chunks}
50 gm unsalted butter
3/4 cups sugar, powdered in food processor
1 large egg
1 teaspoon vanilla extract/powder


  1. Melt the coarsely chopped chocolate and butter over a double boiler or in a microwave.
  2. Whisk in the egg and vanilla powder and sugar to mix well.
  3. Whisk together flour, cocoa powder, salt and baking soda in a separate bowl and then add to the chocolate mixture.
  4. Add in the chocolate chunks and mix well.
  5. Scoop out the batter on to a baking sheet lined with parchment paper, using a 2 inch ice cream scoop.
  6. Bake the cookies at 160 C preheated oven for about 15 minutes, until cracks appear on the surface and cookies are flat.
  7. Make sure, not to over bake them. Let them cool on baking sheet for 5 minutes and then completely onto a wire rack.


  1. huimin says

    Hi! might if i double confirm that you use powdered sugar or sugar? as what i see from martha stewart website is sugar. :/ THANKS!


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