Martha Stewart Double Chocolate Chunk Cookies - cooking recipe

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened dutch cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces milk chocolate
8 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract

Preparation

Preheat oven to 325* --
whisk together flour, cocoa powder, baking soda, and salt in a medium bowl -- set aside.
Melt coarsely chopped milk chocolate with the butter in a small heatproof bowl, set over a pan of simmering water.
transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment --
add sugar, eggs and vanilla -- mix on medium speed until combined --
reduce speed to low, gradually mix in flour mixture --
fold in chocolate chunks.
scoop batter using a 1 1/2\" ice cream scoop, place 2\" apart on parchment lined baking sheets.
bake until cookies are flat and surfaces begin to crack.about 15 minutes.
transfer parchment paper to wire racks.
let cool 5 minutes.
cookies can be stored in an airtight container at room temperature for up to 3 days.