Fudgy, Bakery Style Double Chocolate Chunk Cookies

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper.
2. Melt the butter in a large microwave-safe bowl in 15–20 second bursts, stirring between each.
3. Immediately whisk in the cocoa powder. Let it cool until it is no longer warm to the touch, so it does not melt the sugar.
4. Stir in the sugars, then the eggs and vanilla.
5. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
6. Add the dry ingredients to the wet in about 3 or 4 parts, stirring after each until fully combined.
7. Stir in the chopped chocolate.
8. Scoop 3-tablespoon portions (62 g each), roll gently into smooth balls and place them on the sheets at least 2 inches apart.
9. Bake on the center rack at 350°F (175°C) for 10 minutes.
10. Within a minute or two of removing them from the oven, flatten each cookie gently with the clean bottom of a measuring cup, wiping the cup clean between cookies as needed.
11. Let the cookies cool completely on the sheet.

Summarized from Sugar Spun Run's video. Watch it for the details.

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