I whipped up a batch of Martha Stewart’s Outrageous Chocolate Cookies a few weeks ago and they did not last long. My husband had a late night sweet craving and I think these were gone within 24 hours.
The batter should be more like brownie batter than cookie batter (a little thin). You can firm up batter if needed in the fridge (I did not have to do this).
Tip for these cookies: Underbake them just slightly. They will finish cooking once removed and are cooling.
Try my classic sugar cookie recipe too! Very easy and no refrigeration needed
- 8 oz semisweet chocolate, roughly chopped
- 4 tablespoons (1/2 stick) unsalted butter
- ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup packed light brown sugar
- 12 oz semi sweet chocolate chunks
- 1 teaspoon pure vanilla extract
- 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.
- Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets lined with parchment paper. Bake until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes (or less depending on how much batter you used). Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.