These rich cookies should seem a bit soft when you take them out of the oven. They firm as they cool, so be careful not to overbake them.
Recipe information
Yield
Makes about 36
Ingredients
1
1
1
1
8
1
1
2
1
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 325°F. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt the coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
Step 2
Transfer the chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add the sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in the flour mixture. Fold in the chocolate chunks by hand.
Step 3
Scoop the batter using a 1 1/2-inch ice-cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until the cookies are flat and the surfaces begin to crack, about 15 minutes. Transfer on the parchment to wire racks. Let cool 5 minutes. The cookies can be stored in an airtight container at room temperature for up to 3 days.
