Posted on Saturday, 17th July 2010 by Grace Massa Langlois
What a quiet weekend! My son, Matthew, is away for the weekend and my daughter, Liana, has been hiding in the living room, engrossed in a 1000-piece puzzle that she can’t seem to tear herself away from. The house feels so empty and it is extremely quiet. Usually Matt and his buddies are in and out of the house, swimming in the pool, shooting hoops out front, and playing the guitar out by the fire pit. I often wish I had a little time to myself and a little peace and quiet and now that I have it I’m going out of my mind and missing him like crazy and he’s only been gone since yesterday afternoon. Be careful what you wish for you might just get it.
I was going stir crazy with nothing to do so I thought to myself why not get in the kitchen and bake some of Matt’s favourite treats. Matt loves cookies, especially the kind you can dunk in a huge glass of cold milk.
He will be very happy to come home to Double-Chocolate Chunk Cookies. He missed the best part of baking cookies, eating them straight from the oven when they are still warm and the chocolate is oozing when you split them in half.
I’d forgotten how thick the cookie batter is, I got an upper body work out (definitely need it with all the goodies I’ve been eating lately) folding in the chocolate chunks. The cookies are over-sized and they spread when baked, be sure to leave at least 2 inches between them. I slightly under cook these cookies to ensure I get that perfect chewy texture.
Matt was a little disappointed that he wasn’t able to indulge in the Hot Chocolate Fondants I made the other day but the combination of dark cocoa and milk chocolate chunks in these cookies will surely satisfy his chocolate craving.
Time to indulge in a tall glass of cold milk and one, no, maybe two warm, double chocolate chunk cookies.
Enjoy the rest of your weekend!
Double Chocolate Chunk Cookies
(from Martha Stewart)
Makes 3 dozen
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1/2 pound good-quality milk chocolate, 4 ounces (100 g) coarsely chopped and 4 ounces (100 g) cut into 1/4-inch chunks
- 1/2 cup (1 stick) (113 g) unsalted butter
- 1 1/2 (338 g) cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Preheat oven to 325° F. Using a fine-mesh sieve, sift flour, cocoa powder, baking soda, and salt into a medium-sized bowl; set aside.
- Melt the 4 ounces of coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
- Put the chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in the flour mixture. Using a large spatula, fold in chocolate chunks.
- Using a 1 1/2-inch ice cream scoop, drop the dough onto parchment-lined baking sheet, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft-do not over-bake). Let cool on the parchment paper on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
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Tags: after school treat, afternoon tea, chocolate, chocolate dessert, dessert, desserts, food, food photography, food photos, gourmet cookies, individual dessert, individual desserts
Posted in Baking & Pastry, Baking Mise en Place, Pastry Doughs & Batter, Recipes
Comments (22)
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July 18th, 2010 at 9:18 am
These look so good. I love chocolate based cookies with milk chocolate in them. I’ll have to make these next time I have a chocolate craving!
Oh, and I love the picture of the all the cookies stacked with the white paper in between them. Beautiful!
July 18th, 2010 at 9:23 am
Hi Sarah
Thank you so much!
These happen to be one of my favourite cookies, I really lucked out this time because my brother in law just returned from a trip to Europe and my sister gave me some Swiss Milk Chocolate he purchased while traveling. Th cookies are so much better with good-quality milk chocolate.
July 19th, 2010 at 1:05 am
i absolutely love this recipe! they look lovely on the page!
July 20th, 2010 at 12:20 am
Now this looks like a recipe I could sink my teeth into. Of course, I would have to adapt it just a tad to make it vegan, but that’s do-able. Looks so yummy. You have been a baking queen lately! I can’t wait to see what’s next…
July 23rd, 2010 at 8:29 pm
These cookies look really good! I like how thin they are. I don’t really like thick chunky cookies.
July 28th, 2010 at 9:41 am
[...] wasn’t home but an hour and the door bell starting ringing and the boys were diving into the Double-Chocolate Chunk Cookies I made on Saturday. It was fortunate that I made not one but two treats for his [...]
December 27th, 2010 at 1:34 pm
delicious cookies and lovely pictures
December 27th, 2010 at 2:56 pm
What a wonderful cookie…so much chocolatey goodness.
December 28th, 2010 at 10:32 am
Double chocolate = double awesome!
December 29th, 2010 at 1:10 am
Yum! I made these same cookies just a few weeks ago. So good.
December 29th, 2010 at 7:21 am
Say chocolate and I say yes, say double chocolate and I say WOW! Anything with chocolate just can’t be bad. Mm.
December 29th, 2010 at 9:55 am
We share the same love for chocolate Linn.
December 29th, 2010 at 10:43 am
Love these cookies and your photos are amazing!!!!
December 29th, 2010 at 5:14 pm
Thank you Tina
December 29th, 2010 at 11:58 pm
Wow, Double Chocolate Chunk Cookies. Beautiful recipe and photos!! Congrats on making Food Buzz Top 9!!!
January 2nd, 2011 at 3:21 am
Hi
Actually i loved your recepies
I’m now trying to cook but i want some advises. I’m from kuwait so most of the ingrediets you use is not available in our supermarkts. I want to know how can i solve this issue.
Thank you
January 15th, 2011 at 10:37 am
What ingredients are you having difficulty finding? Are any available to be ordered online? I know if you do a little searching on the internet there are sites that provide ingredient substitutions. Maybe you could try there first.
February 1st, 2011 at 6:32 am
Hey dear could you give me the measurements of the ingredients in grams and stuff? How many grams is in a cup needed for the flour?
February 1st, 2011 at 7:17 am
Hi Denise, I have updated the recipe with measurements in grams. Enjoy the cookies! I have another sinful chocolate cookie coming out in the next day.
March 6th, 2011 at 5:40 pm
Is it possible to substitute baking soda with baking powder?
March 6th, 2011 at 9:27 pm
Sarah you could substitute baking soda with baking powder but it could affect the taste. If you must, you would triple the amount of baking powder for baking soda – i.e. if the recipe calls for 1 tsp baking soda you will need to substitute with 3 tsps of baking powder.
September 22nd, 2011 at 6:17 pm
[...] Recipe: (adapted from Martha Stewart via La Mia Vita Dolce) [...]