Double Chocolate Chunk Cookies
If I’m honest with you, I have never made these Double Chocolate Chunk cookies. It wasn’t until today that I even saw the recipe.
My husband, Dale bakes them and is known far and wide for this chocolate masterpiece. It is a recipe he has made and changed throughout the years. Up until now, he has safeguarded the ingredients. It wasn’t easy to get, but I am not above begging when it comes to posting the best recipes for all of you. So, today it is mine to share!
In the past, people would ask for the recipe, and instead of sharing it, he would make the cookies for them. It was ridiculous! lol A few years ago I took a trip to visit my friend Rebecca in Missouri. I carried a box packed full for her because they are her all-time favorite. I should mention that she is very health conscious and never indulges in sweets; however, I have seen her eat these cookies with one in each hand and barley able to speak. She seems to go to another place, a euphoric place, a chocolaty place! Thinking this through, I don’t think I’ll give her this recipe; I like being the hero showing up at her door with this decadent surprise.
What makes these cookies so unique? They are full of complex chocolate flavors that come together in a rich, velvety texture that is unlike any cookie you have ever tasted. The tops of the cookies crackle a little, but they still glisten. The chocolate chunks maintain their shape and add to the texture in a way that pushes this cookie over the top.
So without further ado, I present Dale’s Double chocolate chunk Cookies…YUM!
Double Chocolate Chunk Cookie
Crispy on the outside and moist and fudgy on the inside. Our Double Chocolate Chunk Cookies will be the fan favorite everytime you serve them.
Ingredients
- 8 ounces semisweet chocolate roughly chopped
- 4 tablespoons unsalted butter
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup packed light brown sugar
- 1 1/2 teaspoons vanilla extract
- 12 ounces milk chocolate chunks
Instructions
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Preheat oven to 350 degrees. In a microwave-safe bowl heat chopped chocolate and buter in 20 second intervals stirring between each until almost melted. Take care to not overheat the mixture.
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In different bowl, combine flour, baking powder and salt.
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Using a mixer, beat eggs, brown sugar, and vanilla on high until light and airy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until it is just combined and then stir in chocolate chunks.
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Using a two-tablespoon cookie scoop, drop dough 3 inches apart onto baking sheet lined with parchment paper.
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Bake 12 to 15 minutes, rotating the sheet pan halfway through baking. The cookies will be shiny and crackly and soft on the inside. Let them cool on baking sheets 10 minutes; transfer to a wire rack to cool completey.
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Once cooled, when no one is watching, shove the entire cookie in your mouth!Now is not the time to realize you are out of milk!