Chunky Chocolate Cookies

I’ve noticed that many companies that share recipes online have a cook mode button that keeps your screen from going dark when cooking. Any chance NYT is considering adding this very helpful feature ?

Parchment paper is the biggest asset in baking cookies! Always seemed unnecessary but now I won’t bake without it.

I think it would be interesting to go ahead and set aside portions of your dough to try different mix-ins with each. Then you could know for the next time which of your experimental portions were yummiest.

I used toasted pecans because that's what I had. Added large crystal sea salt on top.

I made these today. My wife, a chocolate lover, said they were "divine". Next time I'll use an ice cream/cookie scoop but after a successful first time effort I'm a happy camper.

I halved the recipe and made without any additions (didn't have chocolate chips or pretzels), and they really didn't need any. I got 9 big gooey yummy deeply chocolatey cookies.

The cookie taste is nice, dark chocolate, and not too sweet. But the pretzel adds little to nothing. A little crunch but not enough to matter and actually siphons some of the flavor. I would omit that and if you want the salt, sprinkle some flaky sea salt on top before baking.

The size of the cookie scoop is 1 1/2 tablespoons. I got exactly 18 cookies.

Was quick and easy and made very good cookie. My family all enjoyed. I had pretzel sticks and they worked fine. Was good to have the little salty taste. I made about 28 cookies and they were nice size. I cooked for nine minutes and cooled on pans.

I made these, but skipped the pretzels, as I was just looking for a chocolate base to use with some peppermint chips I had on hand. They barely spread out while baking, so I recommend slightly smushing them down before the bake as opposed to keeping as balls. Don't bake beyond 10 min even if they don't seem to change appearance much.

These are very good chocolatey cookies. Like little mini brownies. Crunchy on the outside with a soft middle. They came out of my oven at nine minutes perfectly baked. I used Ghirardelli 100% Cocoa and a half cup of Ghirardelli 60% cacao bittersweet chocolate chips but dispensed with the mini pretzel nonsense and just add a pinch of flaky salt for that kick. Will make these again.

@Nette: To me a "dinner spoon" is a normal part of our tableware, such as a spoon that we would use to stir coffee or eat ice cream (as opposed to a larger soup spoon). I don't think that the precise size of the spoon matters because Step 5 says to scoop the dough into 18 equal mounds.

The pretzels are good, but swapped for potato chips makes it 10x better. I used a mix of semisweet and white chocolate chips, which was delicious. It's a little tricky to tell when to take them out. Definitely lean towards less time, they firm up a LOT when cooled.

Probably a tablespoon.