Chocolate Chunk Cookies

• 2 1/4 cups all-purpose flour
• 2/3 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 3/4 cup granulated sugar
• 2/3 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs 
• 1 (11.5-oz.) package semisweet chocolate chunks
• Mocha Frosting (recipe below)
• Powdered sugar (optional)

Preparation

1. 1. Combine flour and next 3 ingredients in a bowl.
2. 2. Beat butter and next 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture, beating at low speed until blended. Stir in chocolate chunks.
3. 3. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.
4. 4. Bake at 350° for 10 to 12 minutes or until puffy. Cool on baking sheets 2 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Spread cookies with Mocha Frosting. Dust evenly with powdered sugar, if desired.
5. Note: Dough may be frozen up to 1 month or refrigerated up to 2 days. Let stand at room temperature before baking as directed.

Mocha Frosting

• 1/4 cup unsweetened cocoa
• 1/4 cup hot strong brewed coffee 
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 3 1/2 cups powdered sugar, sifted

Preparation

1. 1. Stir together first 4 ingredients until smooth. Gradually add powdered sugar, stirring until creamy.