Outrageous Chocolate Cookies

(1,189)
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

  • 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

  1. 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.

  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 baking sheets 10 minutes; transfer to a wire rack to cool completely.

    msledf_0903_outrageouschocookies.jpg

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

Related Articles