Chocolate chunk chocolate cookies with sea salt @dessertfortwo

Before I get to the requests that are rolling in for my 30 days of chocolate campaign for Valentine’s Day, I thought I would fulfill my own request first. I can’t stop thinking about chocolate cookies. And not just any chocolate cookie—a soft, chewy cookie chock full of melting chocolate chunks. Have you noticed that chocolate chips don’t melt very much in the oven? That’s why I used chocolate chunks for these cookies. The gooey factor was of high importance for my perfect chocolate cookies.

I also tipped in some espresso powder because I always love the way it makes the chocolate taste richer and fuller. If you get a chance in life to be richer and fuller, you should always take that chance. That said, it’s entirely optional.  Don’t forgo the cookies if that’s the only ingredient you’re lacking. But also, um, don’t substitute coffee grounds. Definitely not the same.

I made Chocolate Ginger cookies a few years back that I still crave on a regular basis, but today is all about chocolate. Nothing but the chocolate. In all of its glory.

Chocolate Chocolate Chunk Cookies @dessertfortwo

I hope these perfect little two-bite chocolate cookies make all of your chocolate dreams come true.

Please, keep your requests rolling in for chocolate desserts for Valentine’s Day! I’m loving all the emails and comments with your ideas. Thanks so much! I can’t wait to get to work!

Yield: 9

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies
Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 4 tablespoons unsalted butter, softened
  • 1/4 cup + 2 tablespoons light brown sugar (packed)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon instant espresso powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (heaping) chocolate chunks
  • a pinch of large-grained salt for sprinkling (optional)

Instructions

  2. In a medium bowl, beat the butter with an electric mixer until fluffy, about 1 minutes.
  3. Next, add thebrown sugar and beat another minute.
  4. Add the egg yolk and vanilla extract and beat until well combined.
  5. In a separate bowl, whisk together the cocoa powder, flour, espresso powder, baking soda and salt until no lumps remain.
  6. Add the dry ingredients to the wet ingredients in two increments, mixing between each addition.
  7. Finally, stir in the chocolate chunks.
  8. Cover the dough and chill it for at least 1 hour. The dough can be made in advance or even frozen.
  9. When ready to bake, preheat the oven to 350°, and spray a cookie sheet with cooking spray (or, line it with parchment paper).
  10. Scoop out 9-10 dough balls and roll them in your hands to form a ball before placing them on the sheet.
  11. Bake for 8-10 minutes. Check the cookies at 8 minutes--if they smell fragrant and the edges are set, remove them from the oven. Sprinkle with the salt, if using.
  12. Let the cookies cool for 5 minutes on the baking sheet before serving.
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