For this month's Cookie Carnival, we were given the choice between two cookies; Outrageous Chocolate Cookies and Berry Cream Cookie Snaps. I couldn't choose between the two (I love chocolate AND strawberries!), so I opted to make both recipes. I did quarter both, though, so that I wouldn't be overwhelmed with cookies.
The chocolate cookies definately are outrageous. The cookie is more of a brownie in cookie form. There is melted chocolate in the dough and then chocolate chunks are folded in. The cookies get a nice crackle on top and are chewy and fudgy on the inside. I am glad I quartered the recipe (which yielded 4 cookies) because I would've definately eaten the whole batch given the opportunity!
Come back tomorrow for the second part of the Carnival. :)
Outrageous Chocolate Cookies
Martha Stewart Everyday Food
4 tablespoons unsalted butter
2/3 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks
Preheat oven to 350 degrees. Heat 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 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 sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.