This post was originally published February 14, 2009. Updated and reposted for readers’ enjoyment.
BTW – this was originally written eight years ago when I had just started blogging and didn’t yet know anything about photography.
These Outrageous Chocolate Cookies were originally a Martha Stewart recipe that I came across years ago. I’ve made these cookies so many times and they always get great comments, especially from chocolate lovers. And why not – they’re chocolate through and through. It’s a chocolate dough packed full of chocolate chunks. They’re soft and chewy with a slight crunch on the outside. Kind of a cross between a brownie and a cookie and so good with a glass of milk!
I made these for BeeBop to take to his office for Valentine’s Day a few years ago. I didn’t eat a single one. I thought he might bring a few back home. Nope. Not one left.
Preheat the oven to 350 degrees.
Heat the 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 the flour, baking powder, and salt.
In a mixing bowl, beat the 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).