Double Chocolate Chunk Cookies

Ingredients

• 1 cup unsalted butter (cut into pieces)
• ½ cup Dutch-process cocoa powder
• 1 cup granulated sugar
• ⅔ cup light brown sugar (firmly packed)
• 2 large eggs (room temperature preferred)
• 1 ½ teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon table salt
• 8 oz semi-sweet chocolate bars (chopped (or a 10 oz/283g bag of chocolate chunks))

Steps

1. 1

   Preheat oven to 350F (175C) and line cookie sheets with parchment paper, set aside.

2. 2

   In a large microwave-safe bowl, heat butter in 15-20 second increments (stirring in between) until butter is melted.

3. 3

   Immediately add cocoa powder and whisk to combine. Allow to cool until no longer warm to the touch (this usually only takes a few minutes after adding the cocoa, the mixture shouldn’t be warm or it could end up melting your sugar).

4. 4

   Add sugars and stir to combine.

5. 5

   Stir in eggs and vanilla extract.

6. 6

   In a separate, medium-sized mixing bowl whisk together flour, baking soda, baking powder, and salt.

7. 7

   Gradually add the dry ingredients to the wet ingredients (I recommend doing this in 3 or 4 parts), stirring after each addition until all dry ingredients are thoroughly incorporated.

8. 8

   Stir in chopped chocolate.

9. 9

   Scoop cookies by 3 Tablespoon-sized scoops (62g) and gently roll between your palms to create a smooth ball. Place on prepared baking sheet, spacing cookies at least 2” apart.

10. 10

    Transfer to center rack of 350F (175C) preheated oven and bake for 10 minutes. Within a minute or two of removing from the oven, gently flatten with the clean bottom of a measuring cup (the bottom can get a bit messy from the melted chocolate, you may need to carefully wipe it clean with a paper towel between cookies) to gently compress the cookies and give them a flat surface (don’t skip this!). Allow to cool completely on baking sheet before enjoying!