Double Chocolate Chunk Cookies
November 20, 2012 § 13 Comments
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.
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 
}.
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.
Recipe Source : Martha Stewart, yields 8 giant cookies
Ingredients
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
Instructions
- Melt the coarsely chopped chocolate and butter over a double boiler or in a microwave.
- Whisk in the egg and vanilla powder and sugar to mix well.
- Whisk together flour, cocoa powder, salt and baking soda in a separate bowl and then add to the chocolate mixture.
- Add in the chocolate chunks and mix well.
- Scoop out the batter on to a baking sheet lined with parchment paper, using a 2 inch ice cream scoop.
- Bake the cookies at 160 C preheated oven for about 15 minutes, until cracks appear on the surface and cookies are flat.
- Make sure, not to over bake them. Let them cool on baking sheet for 5 minutes and then completely onto a wire rack.
Reblogged this on Annette J Dunlea Irish Author's Literary Blog.
I could definitely go for one of these cookie-brownies right now! I love the crackled tops. Beautiful pictures!
thank you Korena
Exquisite.. bahut hi badhiya! lovely photos. I haven’t baked in ages..Your post inspires me..
Hey Anita, how have you been? Happy Diwali, how were the celebrations in India? Are you enjoying your stay here? Sorry too many questions
Oh my; double chocolate giant cookie! It does look like a brownie cookie and also delicious!
looks divine. all cookies should be that size
totally !! cookies should always be bigger
I tried these. They didnt come out as beautiful as yours. But i am posting about it soon anyways… Lovely recipe. i used whiite chocolate as chunks to contrast.
Hi! might if i double confirm that you use powdered sugar or sugar? as what i see from martha stewart website is sugar. :/ THANKS!
I used sugar, but powdered that in food processor before using.
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