Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Outrageous Chocolate Cookies 3.7 (1,189) 155 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 11, 2017 Rate PRINT Share 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 Rate It PRINT