Martha’s Outrageous Chocolate Cookies


These cookies were on my Christmas baking list, but a chocolate needing emergency (aka a snowy winter night with plenty of milk in the fridge and nowhere to go) came up and I couldn’t resist trying out this recipe. I have a ton of other updates for you, but I am working on doing them in chronological order. I will keep them short and sweet!


The one thing that I hate about this recipe is chopping up the chocolate squares. I can’t do it without hurting myself. It frustrates me to no end. I only do it because the results are so delicious. I think I need a better knife, or a better technique – anyone have any tips?

Anyway, the cookies turned out amazing. Super chocolatey, melty, and made the whole apartment smell delicious!

Outrageous Chocolate Cookies

Source: Martha Stewart


Makes 2 dozen

  • 8 ounces semisweet chocolate, roughly chopped
  • 4 tablespoons unsalted butter
  • 2/3 cup all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon vanilla extract
  • 1 package (12 ounces) semisweet chocolate chunks


  1. Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
  2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
  3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.
  4. Enjoy!

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