Name: Outrageous Chocolate Cookies
Ingredients: 8 ounces semisweet chocolate (roughly chopped); 4 tablespoons unsalted butter; 2/3 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 large eggs; 3/4 cup packed light-brown sugar; 1 teaspoon pure vanilla extract; 1 package (12 ounces semisweet chocolate chunks)

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Outrageous Chocolate Cookies

Course: Dessert

Keyword: cookies

Servings:

Author: Martha Stewart

Ingredients

8 ounces semisweet chocolate roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package 12 ounces semisweet chocolate chunks

Instructions

COOK'S NOTE Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.
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. 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. Do not bake the cookies to a crisp; they are meant to be soft and chewy.
Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.