Chunky Chocolate Cookies

These are the best cookies I've ever made. Ever.

They are rich without being overly rich. Sweet without being overly sweet. Chocolatey without being overly chocolatey. The perfect chocolate chip to cookie ratio. If cookies are served in heaven, these would be it.

I could gush on and on about these cookies for hours. We couldn't get enough of them. I must have scarfed four in a row after having my first one. The hubby too, proclaiming them "the best cookies I've ever had."

I don't think you should rule these out to be solely a cookie for chocolate lovers. Sure, they will definitely satisfy any chocolate lovers craving, but if there is someone out there that you know doesn't like chocolate (how is that possible?), make these for them and see if they can resist.

Source: Celebrating Cookies
Servings: about 4 1/2 dozen

1 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1/4 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package (10 ounces) dark chocolate chunks
1/2 cup chopped pecans (omitted)

In a large bowl, cream butter and sugars until fluffy, 2 to 3 minutes, or until the mixture is a pale yellow color. Add egg and vanilla; beat until smooth. In a small bowl, combine flour, cocoa, baking powder, baking soda, and salt. Add dry ingredients to creamed mixture; stir until a soft dough forms. Stir in chocolate chunks and pecans.

Drop tablespoons of dough 2 inches apart onto an ungreased baking sheet. Bake at 375 for 8 minutes or until cookies are set and bottoms are lightly browned. Transfer cookies to a wire rack to cool.