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Dark Chocolate Chunk Cookies
Posted By Nicole On April 18, 2007 @ 2:20 pm In Chocolate,Cookies,Recipes | 19 Comments
Can you ever have too much chocolate in one cookie? Some would say not, although I would argue that it depends on how much you love chocolate and what your definition of a “cookie” is. These Dark Chocolate Chunk Cookies might not fall into the “too much” category, but they definitely have an intense chocolate taste and are more than enough to satisfy any chocolate craving.
The cookies themselves are made with cocoa powder, rather than melted chocolate. I far prefer to make recipes – especially cookie recipes - that call for cocoa powder for a number of reasons. For one thing, I find that the chocolate flavor is often more intense with cocoa and, perhaps more importantly, cocoa powder is much easier to work with. Melted chocolate has a time and place, but who wants to have an extra step of melting and cooling chocolate when you can just sift in a dry ingredient and go? I like drop cookies to be quick and easy whenever possible, and this recipe fits the bill.
These cookies are delicious. They are baked only until they are just set, which gives them a slightly chewy, brownie-like quality at the center. The edges of the cookies are a bit crisp, which helps them hold their shape even when piled up in the cookie jar. Don’t overbake them or you’ll loose the contrast between the center and the edges. Cocoa does contribute a welcome intensity to the cookie, but the chocolate chunks are what take it over the top.
For the chocolate chunks, you can either buy a bag of the pre-chunked semisweet chocolate that most grocery stores seem to carry in the baking aisle or you can chop up a bar or two of your favorite dark chocolate (70% or so) to get the necessary chunks. Given the name of the cookies, I obviously lean a bit towards the latter method, but semisweet chocolate is absolutely fine and will still turn out a great cookie.
Dark Chocolate Chunk Cookies
1 cup butter, soft
1 1/2 cups sugar
2 large eggs
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup (unsweetened) cocoa powder
2 cups dark or semisweet chocolate chunks
Preheat oven to 350F.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla and mix until smooth.
In a medium bowl, sift together flour, baking soda, salt and cocoa powder. Working with the mixer on a low speed, gradually incorporate flour mixture into butter mixture until well combined and no streaks of flour remain. Stir in chocolate chunks.
Drop rounded tablespoons of dough (approx 1″ balls) onto parchment-lined baking sheets.
Bake for 11 minutes at 350 F, until set and just firm at the edges. Cookies should still appear moist. Allow to cool on the baking sheet for 4-5 minutes, then remove to a wire rack to cool completely.
Makes about 4 dozen.
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