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Martha Stewart


36 cookies



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Design: Luka Cvrk, Solucija.com

Double Chocolate Cookies

Oversize and ever-so-slightly underbaked, these cookies include big chunks of milk chocolate.


  • 1 cup all purpose flour
  • ½ cup Dutch process cocoa powder, unsweetened
  • ½ tsp baking soda
  • ½ tsp coarse kosher salt
  • ½ pound good quality milk chocolate, 4 oz. coarsely chopped; 4 ounces cut into 1/4 inch chunks
  • ½ cup unsalted butter
  • 1 ½ cups sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract


1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.

2. 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 flour mixture. Fold in chocolate chunks.

3. Using a 1 1/2 inch ice cream scoop, drop dough onto parchment-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.


Instead of bothering with a double boiler, I melted the chocolate and butter in the microwave. The cookie batter was the consistency of brownie batter so I chilled it for 2 hours before putting it on baking sheets.


double chocolate cookies milk cocoa flour salt soda butter sugar eggs vanilla