Double Chocolate Pecan Cookies, Double Chocolate Cherry Cookies, Chocolate Cookies in a Jar.
If you've tried those and liked them, you'll LOVE these. The recipe for these Outrageous Chocolate Cookies comes from Martha Stewart. And, they truly are outrageous. The dough isn't like most cookie doughs. It's much more brownie-like. Delicious. Lately I've been using Guittard Chocolate, but you can use whatever you have. Just make sure it's the BEST you have.
Hint: Don't overbake these cookies. They are definitely supposed to be crunchy on the outside and chewy on the inside. It's like eating a little bit of Heaven!
OUTRAGEOUS CHOCOLATE COOKIES
8 ounces semisweet chocolate, roughly chopped
4 tablespoons sweet 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 Madagascar vanilla extract
12 ounces semisweet chocolate chunks
1. 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.
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.