Chocolate Chunk Cookies

These cookies via Martha Stewart are perfect. They are rich and a bit chewy, but in a very good way!

I have my own recipe for cookies such as these, but I am working on perfecting it, so in the meantime here is how Martha makes hers:

Martha's Double Chocolate Chunk Cookies
Makes about 3 dozen

1 C. All Purpose Flour
1/2 C. Unsweetened Dutch-process Cocoa Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
8oz. Semi-Sweet Chocolate(4oz. coarsely chopped ounces cut into 1/4 inch chunks, you can use semi-sweet chocolate chips for this as well)
1 Stick Unsalted Butter (8 Tbsp.)
1 1/2 C. Sugar
2 Large Eggs
1 tsp. Pure Vanilla Extract

Directions: Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate 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 chocolate chunks/chips.

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