Outrageous Chocolate Cookies Copyright 2007 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Prep: 20 minutes Total: 45 minutes
Do not bake the cookies to a crisp; they are meant to be soft and chewy. Store them in an airtight container at room temperature for two to three days. Ingredients Makes 2 dozen.
8 ounces semisweet chocolate, roughly chopped 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 vanilla extract 1 package (12 ounces) semisweet chocolate chunks Directions 1. 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. 2. 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. 3. 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. http://www.marthastewart.com/portal/site/mslo/menuitem.aced15a43a1d10e593598e10d373a0a0/?vgnextoid=7fdaf9d49f90f010VgnVCM1000003d370a0aRCRD&vgnextchannel=cbc561876e70f010VgnVCM1000003d370a0aRCRD&vgnextfmt=print&rsc=communitytools_food&lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&page=1
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