Double Down Chocolate Chunk Cookies

Double Down Chocolate Chunk Cookies ~ These wickedly addictive double chocolate chip cookies will have you hovering around the cookie jar like a bee to honey.

Double Down Chocolate Chunk Cookies

Tender and chewy these cookies are a mid-point between a crisp cookie and a soft brownie.  Not only are these awesome-ly (uh, yes, a real word in my kitchen) good they smell delish while baking. In fact, so much so, I was able to bribe my little guy into quiet submission for the 12 minutes they took to bake.

Call me terrible, I call it efficient. Twelve minutes was all I needed to throw the dishes into the dishwasher and get out the glasses of milk and napkins for the taste testing.

Verdict: My family LURVED these bad boys(or girls, if you are going to get PC on me) and so did I. I love the taste, texture, and most of all I love that these Double Down Chocolate Chunk Cookies are the kind of cookie that can rival any top notch bakery.

A few notes:

• For a more crisp texture bake the cookies for two minutes longer than instructed in the recipe.
• The 4 ounces of chocolate can be changed out for milk chocolate, if that is your palate preference.
• These cookies can be kept at  room temperature for 3 days in an airtight container.
• For a more traditional chocolate chip cookie click here for my recipe to the perfect chocolate chip cookie.

Double Down Chocolate Chunk Cookies

{Printer Version}

Preheat the oven to 325 degrees F. Line cookie sheet with parchment.

Ingredients:

4 ounces bittersweet chocolate
8 tablespoon butter, softened
2 large eggs
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla
1 cup (130g) all-purpose flour
1/2 cup Dutch-process cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cup (8 ounces, or 300g) chocolate chunks
1/2 cup walnuts (optional)
1/2 cup white chocolate chips (optional)

Instructions:
1. Whisk together the flour, cocoa, baking soda and salt. Set aside.
2. Melt the butter and bittersweet chocolate over low heat. Remove from heat and add the vanilla.
3. In  a separate bowl, on medium speed beat eggs and sugar until light and fluffy, about 3 minutes. Bring speed down to low and beat in the chocolate mixture until well combined.
4. Add the flour to the mixture and gently fold with a wooden spoon until just combined. Fold in the chocolate chunks and nuts.
5. Drop 1-1/2 tablespoon of dough onto parchment lined cookie sheet.
6. Bake for 10-12 minutes.