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Category: Cookies
Prep Time: Cook Time: Total Time:
8 oz semisweet chocolate, roughly chopped
4 tbsp butter
2/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup packed light-brown sugar
1 tsp vanilla extract
1 (12 oz) pkg semisweet chocolate chunks
Preheat oven to 350. 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 tbsp of dough 2 to 3 inch 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.
Note: Do not worry if the batter seems thin. It should look more like brownie batter than cookie dough. 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.
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OUTRAGEOUS CHOCOLATE COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
8 oz semisweet chocolate, roughly chopped
4 tbsp butter
2/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup packed light-brown sugar
1 tsp vanilla extract
1 (12 oz) pkg semisweet chocolate chunks
Preheat oven to 350. 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 tbsp of dough 2 to 3 inch 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.
Note: Do not worry if the batter seems thin. It should look more like brownie batter than cookie dough. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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