Sunday, February 15, 2009
Martha Stewart's Outrageous Chocolate Cookies
Grab a big 'ol glass of milk (or Diet Coke if your name is Barb) because you're going to need it with these cookies. Oh, and you'd better really like chocolate because these babies are PACKED with it.
Outrageous Chocolate Cookies
from Martha Stewart
8 ounces semisweet chocolate, roughly chopped ( had about 6-7 oz left of a bar of 65% cocoa bittersweet chocolate and used it)
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 (I used coffee liqueur instead)
1 package (12 ounces) semisweet chocolate chunks (I used Hershey's Special Dark chips)
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. Martha says 12- 15 minutes but that was way too long. Max 10 minutes in my oven, but it might vary for you. Check them at the 8 minute mark and see where you're at.
The good thing is that if you accidentally forget about them (ahem) and they DO bake longer than needed, they still taste good. BUT they're super gooey and Oh-My-God delicious if you keep them this side of done. Seriously.
These are incredibly rich and just the thing when you want a chocolate fix—the perfect alternative to a box of chocolate on Valentine's Day.