Overly Outrageous Chocolate Cookies |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
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These yummy cookies are best not cooked crispy as they are meant to be soft and chewy.Store them in an airtight container at room temperature for two to three days. Adapted from Eatin g Well magazine Ingredients:
note* i used saco chocolate and find it gives a better appearance to the cokie. |
8 ounces semisweet chocolate, roughly chopped |
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 |
Directions:
1. Preheat oven to 350 degrees.
2. 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.
3. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy.
4. Reduce speed to low; beat in melted chocolate.
5. Mix in flour mixture until just combined.
6. Stir in chocolate chunks.
7. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets.
8. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes.
9. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.
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