Outrageous Chocolate Cookies

The other day, I had some friends request some brownies, and after having made countless repetitions of countless versions, I decided it was time to try something new. I've also slowly been struggling to get through my million bookmarks {I'm sure you relate}, and I noticed these cookies posted by Katrina. They looked so sinful, I was sure they'd do.

I made them almost immediately, and they were super easy to make. I was happily chomping on them an hour later. They came out rather thin for me, I think that's because I added a little extra butter. But I loved them that way, the edges were nice and crunchy, with the inside soft and brownie-ish, exactly how I like them.. These cookies are meant to be soft, so you must not bake them to a crisp.



Outrageous Chocolate Cookies
Adapted from Martha Stewart via Baking and Boys

8 oz [226 g] semi sweet chocolate, roughly chopped
4 tbsp [57 g / 1/2 stick] unsalted butter
2/3 cup [80 g] flour
1/2 tsp baking powder
1/2 tsp salt
2 eggs
3/4 cup lightly packed brown sugar
1 tsp vanilla
12 oz [340 g] semi sweet chocolate chunks


Instructions -

1. Preheat oven to 350 F [180 C]. Line two baking sheets with parchment paper.
2. Melt the chocolate and butter over low heat, or whatever method you prefer. Keep aside to cool to room temperature.
3. In a medium bowl, sift together the flour, baking powder, and salt
4. In a large bowl, mix together the eggs, brown sugar and vanilla until fluffy. Add the room temp chocolate mixture, mix to incorporate. Now add the flour mixture, and mix until just incorporated. Add in the chocolate chunks, and fold.
5. Drop heaped teaspoonfuls of the batter on cookie sheets, and bake for 12-15 mins, as mentioned above, you want them to be soft. Serve with a scoop of ice cream on the side.
6. Store in airtight containers so that they don't get too soft.