Double Chocolate Cookies

Last week I made a cheesecake and I dropped it. Lately I keep dropping things. I made these cookies for a friend, I put them on cooling racks, and when I picked up the cooling rack I don't know how it happened but all the cookies ended up on the floor. I should have just picked them up and given them to her anyway haha. I like these cookies because they're almost like brownies. I saw this recipe on Martha Stewart.

Double Chocolate Cookies

Makes about 3 dozen

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 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

Directions

1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
2. 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.
3. Using a 1 1/2-inch ice cream scoop (it looks much prettier when you use a 1 1/2 inch scoop. the 1 inch scoop makes them look kinda awkward), drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (Check at 10 minutes and remove them as soon as they crack on top. I overbaked them). 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.