Skill required: Cookie Lover Membership
1 cup all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces good quality milk chocolate (4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks)
1 stick (8 tablespoons) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1. Preheat oven to 325 degrees.
2. Whisk together flour, cocoa powder, baking soda and salt in a medium bowl; set aside.
3. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
4. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment.
5. Add sugar, eggs and vanilla; mix on medium speed until combined.
6. Reduce speed to low; gradually mix in flour mixture.
7. Fold in chocolate chunks.
8. Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment lined baking sheets.
9. Bake until cookies are flat and surfaces begin to crack, about 15 minutes.
10.Transfer on parchment to wire racks. Let cool 5 minutes.
Yield: @ 3 dozen cookies
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