Milk-Chocolate Cookies
- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 8 ounces good-quality milk chocolate (4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks)
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Preheat oven to 325F.
- Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
- Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
- 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.
- Using a 1 1/2-inch ice cream scoop, drop dough onto parchment paperlined 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.
flour, dutch, baking soda, coarse salt, milk chocolate, butter, sugar, eggs, vanilla
Taken from www.epicurious.com/recipes/food/views/milk-chocolate-cookies-389358 (may not work)