These rich cookies should seem a bit soft when you take them out of the oven. They firm as they cool, so be careful not to overbake them.

　　

Ingredients

Makes about 36

　　1 cup all-purpose flour

　　1/2 cup unsweetened Dutch-process cocoa powder

　　1/2 teaspoon baking soda

　　1/2 teaspoon salt

　　8 ounces good-quality milk chocolate (4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks)

　　1 stick (8 tablespoons) unsalted butter

　　1 1/2 cups sugar

　　2 large eggs

　　1 teaspoon pure vanilla extract

　　

Step 1

Preheat the oven to 325°F. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt the coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.

　　

Step 2

Transfer the chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add the sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in the flour mixture. Fold in the chocolate chunks by hand.

　　

Step 3

Scoop the batter using a 1 1/2-inch ice-cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until the cookies are flat and the surfaces begin to crack, about 15 minutes. Transfer on the parchment to wire racks. Let cool 5 minutes. The cookies can be stored in an airtight container at room temperature for up to 3 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.