Dark Chocolate Chunk Cookies

• 2 whole Egg Yolks
• 3/4 cups Sugar
• 8 Tablespoons Salted Butter, Softened
• 1 cup All-purpose Flour
• 2 Tablespoons Unsweetened Cocoa Powder
• 1 cup Semisweet/dark Baking Chunks Or Chocolate Bar, Broken Into Chunks
• 1/2 teaspoons Coarse Sea Salt, Not Table Salt (optional)

1. These cookies are refrigerated and then cut. Instead of mixing in the chocolate chips or chunks, I piled them on top right before they go into the oven. I also sprinkled coarse smoked sea salt-just a very small pinch on the cookies, as I love the flavor of smoky sea salt with dark dark chocolate. Of course, the salt is optional.
2. Baking chocolate cookies is tricky-you can't rely on just looking at them to see if they are done. Use a spatula and take a peek. If the cookies are soft yet firm enough to peek under, they are done.
3. 1. In a mixer, cream the egg yolks, sugar, and butter. On low speed, add the flour and the cocoa powder in batches.
4. 2. Transfer the batter onto a large sheet of plastic wrap. Roll and smooth out the dough into a 1 1/2-inch wide log. Twist the ends of the wrap to secure. Refrigerate until firm, about 1 hour, though overnight is best.
5. 3. Preheat the oven to 350F with the rack in the center. Unwrap the cold log, and use a sharp knife to cut the log into about fifteen 1/2-inch thick cookies. Place cookies on a baking sheet about an inch apart.
6. 4. Sprinkle just a teeny tiny bit of sea salt (just a few grains is fine) on each cookie. Lay a few baking chunks into each cookie. Bake for 14 to 15 minutes. Cool on a rack.

egg yolks, sugar, butter, allpurpose, cocoa, chocolate bar, salt

Taken from tastykitchen.com/recipes/desserts/dark-chocolate-chunk-cookies/ (may not work)