Saturday, February 15, 2014

Outragous Chocolate Cookies

Ooey gooey and chocolatey.  These cookies have a crunchy outer layer while the inside is nice, moist, and soft!

8 ounces semisweet chocolate, roughly chopped (this is 1 cup and I just used chocolate chips)
4 tablespoons unsalted 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 vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Outrageous Chocolate Cookies 

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.
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. (I lined them with parchment paper first)
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.

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