Food Recipes Chocolate Chocolate-Chunk Cookies 3.3 (148) By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Share Share Tweet Pin Email There’s melted chocolate in the batter along with chocolate chunks in the final product—a chocoholic’s delight. Get the recipe: Chocolate Chocolate-Chunk Cookies. Photo: Levi Brown Hands On Time: 20 mins Total Time: 1 hrs Yield: 36 cookies Jump to Nutrition Facts Ingredients 1 ½ cups all-purpose flour, spooned and leveled ¾ teaspoon kosher salt ½ teaspoon baking powder ¼ teaspoon baking soda ½ cup (1 stick) unsalted butter 24 ounces semisweet chocolate, chopped 1 cup sugar 3 large eggs 1 teaspoon pure vanilla extract Directions Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set aside. In a large microwave-safe bowl, combine the butter and 12 ounces (2 cups) of the chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth; let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth. Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the remaining 12 ounces (2 cups) of chocolate. Let cool for 15 minutes. Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets. Bake, rotating the baking sheets halfway through, until firm around the edges and cracked on the tops, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely. Print Nutrition Facts (per serving) 164 Calories 8g Fat 22g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 164 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 24mg 8% Sodium 63mg 3% Total Carbohydrate 22g 8% Total Sugars 16g Protein 2g Calcium 5mg 0% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.