I ate half the batter. I’m not ashamed. I don’t even care about the raw egg issue because it was that incredible. (And the fact that I always use pasteurized eggs.) If this wasn’t supposed to be the second day of the Twelve Days of Cookies I would just post this as a chocoholic dip or body paint or something. No need to bake it, just dig in with a spoon. But if you do decide to take that extra step and turn the “dip” into an actual cookie you will be rewarded with the best Chocolate-Chocolate Chunk Cookie in the entire universe. I’m not kidding.
I found the recipe in the Neiman Marcus Cookbook and tweaked it slightly. Just to make it a little more decadent I switched up their call for chocolate chips and added chocolate chunks. It was just the right thing to do.
And my original plan was to give you that famous Neiman Marcus Chocolate Chip Cookie recipe but the pages were stuck together and I accidentally landed on this recipe. Or fate intervened or Karma or whatever but I’m so glad there was something gross and sticky on the other page because this recipe will knock your socks off. And you will need a glass of cold milk.
These cookies are incredibly rich….crispy on the outside, chewy on the inside and melty goodness from the chocolate chunks. I must warn you…they may not make it to your holiday cookie tray. I give you permission to keep these all to yourself.
The Best Chocolate-Chocolate Chunk Cookies
Makes 24 cookies
2 cups semi-sweet chocolate chips (I use Nestle)
1/2 cup unsalted butter at room temperature
2/3 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
1 1/2 cups all-purpose flour (I use King Arthur Flour)
1/3 cup cocoa powder (Hershey’s is my favorite)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups semi-sweet chocolate chunks
Preheat the oven to 300 degrees.
Melt the chocolate chips in the microwave at 20 second intervals stirring thoroughly each time until melted. Set aside.
In the bowl of an electric mixer, beat together the butter, sugar and brown sugar on medium speed until fluffy. Turn the mixer to low and add the eggs one at a time mixing thoroughly between each addition. Slowly add the melted chocolate and stir to combine.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Slowly add the flour mixture to the egg mixture with the mixer on low speed. Mix to combine thoroughly stopping once to scrape down the sides of the bowl with a spatula. Slowly add the chocolate chunks and stir thoroughly.
On a baking sheet lined with parchment paper, drop approximately 2 tablespoons of dough in dollops about 3 inches apart. Gently press down on the dough with your fingers or the back of a spoon to spread the dough into 2-inch circles. Transfer to the oven and back for approximately 18-20 minutes or until the cookies are lightly browned around the edges. Bake a little longer for crispier cookies.
Store in an airtight container.