Outrageous Chocolate Cookies

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This is a Martha Stewart recipe that I’ve made many times. They’re soft and chewy with a slight crunch on the outside. Kind of a cross between a brownie and a cookie. So good with a glass of milk!

I made these for BeeBop to take to his office for Valentine’s Day. I didn’t eat a single one. I thought he might bring a few back home. Nope. Not one left.

Here’s what you need:

8 oz. semisweet chocolate, roughly chopped (or use semisweet chips and you won’t have to chop the chocolate)
4 tbsp butter
2/3 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 eggs
3/4 cup light brown sugar, packed
1 tsp vanilla
1 12-oz package semisweet chocolate chunks

Here’s what you do:

Preheat the 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.

Here’s what it looks like after 40 seconds –

And here’s what it looks like after 5 20-second increments–

There should be some small chunks of chocolate left. They will melt from the residual heat. Don’t overheat the chocolate!

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.

Add the chocolate chunks. Stir well to combine.

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 sheet 10 minutes; transfer to a wire rack to cool completely.

This makes 2 dozen (or 18 if you drop them by big heaping tablespoons like I do).

Enjoy!

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