Soft and chewy chocolate cookie dough bursting with chocolate chunks is baked into irresistible drop cookies. A cookie made for chocolate lovers.

The dough not only has melted chocolate infused into it but cocoa powder too making for a rich, fudgy dough. The addition of chocolate chunks sends them into overdrive. You can use milk or semi-sweet chocolate, keeping in mind milk chocolate is sweeter and these are already sweet to begin with. I used semi-sweet chocolate and they were plenty sweet enough.

They make your house smell like a chocolate factory, if only temporarily, and might even give you the urge to watch the Charlie and the Chocolate Factory movie, one of my favorites of all-time. It will automatically induce sugar cravings and the good thing is you’ll have these cookies on hand.

A sure cure for the most demanding sweet tooth.

Double Chocolate Chunk Cookies

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Ingredients

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces coarsely chopped semi-sweet or milk chocolate
1 stick 8 tablespoons unsalted butter
1 + 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 ounces semi-sweet or milk chocolate chocolate chunks

Instructions

In a medum bowl whisk together the flour, cocoa powder, baking soda and salt.
In a microwave proof bowl melt the coarsely chopped chocolate and the butter together at 50% power for 25 seconds at a time - stirring after each until they're both completely melted. Cool to luke warm.
Add the melted chocolate mixture to a large mixing bowl or stand mixer with the sugar, eggs, and vanilla - beat on medium speed until combined.
On low speed beat in the flour mixture a little at a time, scraping down the bowl as needed. Fold in all of the chocolate chunks or only half of them if you prefer to garnish the tops.
Refrigerate the batter 20 minutes.
Preheat oven to 325 degrees. Fit 2 large aluminum cookie sheets with silpats or parchment paper.
Scoop up big, heaping tablespoons of the batter and place 2 inches apart on the baking sheet. Bake 10 - 14 minutes, or somewhere in between - 10 for softer cookies, 14 for more well done. (I recommend you do a test run of 2 or 3 cookies to find the perfect time to suit your oven and baking sheets - they can produce different results from mine.) They might look a little undone in the centers from the melted chocolate.
If you held back on the chocolate chunks press a few into the tops of each cookie. Let them cool on the pan 10 - 15 minutes then remove to wire racks and cool completely.
Store in airtight containers in a cool place up to 5 days.