Overly Outrageous Chocolate Cookies
From mystic_river1 15 years ago
- 25 minutes to make
- Serves 24
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. shopping list
- -------------------------- shopping list
- 8 ounces semisweet chocolate, roughly chopped shopping list
- 4 tablespoons unsalted butter shopping list
- 2/3 cup all-purpose flour, spooned and leveled shopping list
- 1/2 teaspoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 2 large eggs shopping list
- 3/4 cup packed light-brown sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 1 package (12 ounces) semisweet chocolate chunks shopping list
How to make it
- 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.
The Rating
Reviewed by 9 people-
yummy,,, ^5
peetabear
in mid-hudson valley loved it
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I'll have to triple this recipe because I know it's going to be a winner. Thanks so much for sharing your 5 fork cookies with us.
chacha
in New York loved it
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Yummie a 5'er
henrie
in Savannah loved it
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