Chocolate Chocolate Chunk Cookies

"If not for chocolate, there would be no need for control-top pantyhose.  An entire garment industry would be devastated."

Oh, boy.  These cookies combine rich, chewy goodness and melty, sweet chocolate.  They're quick to make and the result makes the process very worth it.

16 ounces semisweet chocolate
2 cups unbleached all-purpose flour (10 ounces)
1 teaspoon baking soda
1 teaspoon kosher salt
16 tablespoons unsalted butter, at room temperature (1/2 pound)
1 cup dark brown sugar (7 ounces)
1 cup sugar (7 ounces)
2 extra large eggs, at room temperature
2 teaspoons vanilla extract

Roughly chop the chocolate and set aside.

Whisk flour, baking soda, and salt together to aerate and loosen any clumps.

Add butter and both sugars into the bowl of a standing mixer and cream on medium-high until light and fluffy, about 3 minutes.  The butter must be room temperature to cream properly.  (We're clearly not counting calories here.)

Add eggs one at a time, fully incorporating the first before adding the second.  Add vanilla and mix well.

Add the cocoa powder and mix, scrape down the bowl, and mix just until incorporated.

Add flour mixture and mix on medium until just combined.  Fold in chocolate chunks with a spatula

Create balls of dough with a heaping tablespoon.  Wet your fingers and gently press each ball to give them flattened tops.  Bake at 350 degrees for 11 minutes.

When removed from the oven, the cookies will seem underdone but they'll harden.  Let cool on the pan for 2 minutes, then transfer to a cooling rack.  Eat immediately for pure happiness, or make one of these to blow your mind.