Outrageous Chocolate Cookies

by Holly on May 12, 2010

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It has been quite a while since I joined in with the Cookie Carnival fun, but this month we had two choices – and as you can see here, one of those choices involved oodles of chocolate. I’ve actually had this recipe from Martha Stewart bookmarked for a while and had a wicked chocolate craving (as opposed to the rest of the time when I just want chocolate).
This recipe’s time has finally come, and I must admit, since it was so quick and delicious that its time will come again (and again and again). I actually made only a half batch though because of the extreme amounts of ingredients required. It would be safe to say, with 20 ounces of chocolate (that is well over a pound of chocolate for only two dozen cookies people!) that this cookie has definitely earned its ‘outrageous’ moniker.
These cookies are literally just melted chocolate, sugar and a few other ingredients, plus a lot more chocolate chunks, cobbled together with a smidgen of flour. That being the case, it is a safe statement that the overall flavor you are going to end up with is the taste of the chocolate you use. Therefore, I would caution you to make sure to use a chocolate that you really like. I used a bittersweet chocolate that I like for baking, but not necessarily for just eating out of hand, and it made a difference in the end product.
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That said, my most favorite thing about these cookies – and the reason I know I’ll make them again – is that they were shockingly similar to a really good brownie – but just the melty chocolate, fudgey texture AND lots of chewy edges and shiny crisp outer shell. In other words, if you are like me and love pretty much all types of brownies and have ever wondered what it would be like to have one with all your favorite aspects rolled in to one – this is your cookie.
The best part about that is that they could be eaten almost immediately out of the oven – but were ah-ma-zing when just cooled to room temperature. A definite keeper.

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Outrageous Chocolate Cookies

– HALF BATCH MEASUREMENTS – MAKES 1 DOZEN COOKIES

10 ounces semisweet chocolate, chopped into chunks – divided

2 tablespoons unsalted butter

1/3 cup all-purpose flour, spooned and leveled

1/4 teaspoon baking powder

1/4 teaspoon salt

1 large egg

1/3 cup + 1 tablespoon packed light-brown sugar

1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Heat 4 ounces of the chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat.

In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat egg, 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 remaining chocolate chunks.

Drop heaping tablespoons of dough 2 to 3 inches apart onto parchment lined baking sheet. Bake until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

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