Outrageous Chocolate Cookies

Name: Outrageous Chocolate Cookies
Prep time: 20 min
Total time: 45 min
Ingredients: 8 ounces semisweet chocolate, roughly chopped; 4 tablespoons unsalted butter; 0.667 cup all-purpose flour; 0.5 teaspoon baking powder; 0.5 teaspoon salt; 2 large eggs; 0.75 cup packed light-brown sugar; 1 teaspoon pure vanilla extract; 1 package (12 ounces) semisweet chocolate chunks

3.7

(1,188)

154 Reviews

By

Martha Stewart

Updated on October 11, 2017

Prep Time:

20 mins

Total Time:

45 mins

Yield:

2 dozen

Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.

Ingredients

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
⅔ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
¾ cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Directions

Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, 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 baking sheets 10 minutes; transfer to a wire rack to cool completely.

Cook's Notes

Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough. Cookies can be stored in an airtight container at room temperature for two to three days.

Originally appeared: Everyday Food, September 2003