Ingredients for Martha Stewart Double Chocolate Chunk Cookies
- All Purpose Flour
- Unsweetened Dutch Cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 ounces milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
- Unsalted Butter
- Granulated Sugar
- 2 large eggs
- Pure Vanilla Extract
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How to Make Martha Stewart Double Chocolate Chunk Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and both sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 4 ounces of coarsely chopped milk chocolate and 4 ounces of milk chocolate cut into 1/4-inch chunks.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. The cookies will firm up as they cool.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
558g
Fat
162g
Carbs
61g