Oversized and ever-so-slightly underbaked, these cookies feature milk chocolate in two forms—melted and mixed into the dough, and chopped into big chunks.
Recipe information
Yield
Makes about 3 dozen
Ingredients
Preparation
Step 1
Preheat oven to 325°F. Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
Step 2
Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
Step 3
Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
Step 4
Using a 1 1/2-inch ice cream scoop, drop dough onto parchment paper–lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
