these are my  f a v o r i t e  cookie.  of the ones i’ve made.  i could make them over { and } over { and } over again.  yum. 

milk-chocolate cookies.

ingredients:

directions:

1. 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.
2. 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.
3. scoop batter using a 1 1/2-inch 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. cookies can be stored in an airtight container at room temperature for up to 3 days.