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
- 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.
- 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.
- 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.