recipe | dark chocolate chunk cookies

Oh my! A couple weeks ago I had it bad, a rather uncontrollable, unexplainable, need for a decadent chocolate treat.  Cake seemed too fancy and chocolate chip cookies not sufficiently chocolaty. We have a small bakery in town that just sells cookies and cupcakes.  The owner makes a really good chocolate, chocolate chip cookie that is perfect with a cup of coffee {Starbucks sits right below her bakery}.  I wanted to try recreate a similar cookie at home. I combined ideas from a few recipes and ended up with these slightly crisp on the outside, gooey and chewy on the inside, chocoholic cookies.  They are perfect as is, but if you want to make them insane, dip 'em in a little ganache.  You'll either love me or hate me for sharing this, but I had to get it down so I didn't forget, you know, in case when I'm struck by a repeat craving...

ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 8 ounces dark chocolate chunks, divided
• 1 stick unsalted butter
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• {for ganache: 1/2 cup heavy cream + 4 oz bittersweet chocolate, chopped}
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• directions
• Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt HALF of the chocolate chunks with the butter in a small heatproof bowl set over a pan of simmering water.  Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in remaining chocolate chunks.  Scoop batter using an ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Makes 12-14 cookies. {For ganache ~ bring cream just to a boil, remove from heat, add chocolate and whisk till melted, cool slightly and then dip in edge of cookies}. *Tip: I use Ghirardelli Chocolate + Cocoa*  
• printable recipe
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recipe adapted from here

ps.  I'm working on populating my new blog template.  My mission was to simplify + organize.  I added a stream to my Instagram pics and I'm working to create a complete recipe index.  I heard you!  I'm working on it!! I need it for myself too!!