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
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.
