Double Chocolate Chunk Cookies

I'm ready for my close-up Mr. DeMille . . . . Hee!
This is quite the seductive cookie - sweet, but not too. A little delicate in texture, but packed with chocolate flavor, with pools of molten chocolate throughout. Simple - no eggs, so it's instantly vegan, if you care about that sort of thing. Oh wait - it's full of butter - nevermind then. . . .

You know those 2# bags of Guittard chocolate chunks you can get at Big John's? They are the perfect perfect chocolate "chip" for these cookies - cut them in half though otherwise they are too big. I tried a batch with toasted hazelnuts too - fantastic, though they are better the next day after the flavors marry a bit.

Divine with coffee - I had two for breakfast this morning! So, to those of you who think I eat cake for breakfast every morning, I don't -sometimes it's cookies! :)

Recipe from Orangette

1 cup unbleached all-purpose flour

¼ tsp. baking soda

1/8 tsp. salt

4 Tbsp. (½ stick) unsalted butter

2/3 cup granulated sugar

1/3 cup light brown sugar

7 Tbsp. unsweetened cocoa powder

1/3 cup plain yogurt, preferably not low- or nonfat

1 tsp. vanilla extract

½ cup chocolate chips, preferably Ghirardelli brand, either semisweet or bittersweet

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone liner.

In a small bowl, whisk together the flour, baking soda, and salt.Place the butter in a medium microwave-safe bowl, and microwave briefly, until just melted. Add the sugars, and sift in the cocoa. (You can skip the sifting if you want, but my cocoa almost always has lumps, and I don’t like cocoa lumps in my cookies.) Stir to blend well. The mixture will be somewhat thick and pasty, like wet sand. Add the yogurt and vanilla and stir to mix thoroughly. Add the dry flour mixture, and stir to just combine. Add the chocolate chips and stir to incorporate.Drop the dough by generous tablespoons onto the prepared baking sheet. (I use my tablespoon-size measuring spoon to scoop and shape the dough into little domes. Rinsing the spoon regularly helps to keep the dough from sticking, and leaving the spoon slightly wet after each rinsing helps too.) You should be able to fit about 8 or 9 cookies, nicely spaced, on a standard sheet pan. Bake for 9 to 11 minutes, or until the tops of the cookies have crackled slightly and look set. Transfer the sheet pan to a wire rack, and cool the cookies on the pan for 10 minutes. Transfer them to the rack to cool completely. Repeat with remaining dough.