Outrageous chocolate cookies
Called outrageous chocolate cookies, these cookies definitely deserve their name for being outrageously attractive. The pictures don’t even do them justice: these cookies look really pretty in real life, like small pieces of cake covered in a very thin layer of chocolate. If you want an easy to make cookie that’s all chocolate and yet looks attractive and tastes like a soft and chewy piece of a very good chocolate cake – try these, I beg you!
Even though these cookies are very easy to make, you’re dealing with melting the chocolate here, and that could affect your success with this cookie. This cookie got multiple raving reviews on Martha Stewart site, but a lot of commentators had issues like having a cookie batter that’s too thin, and, as a result, cookies spreading too flat during baking resulting in not so attractive look (while still tasting good).
To avoid that, the important thing is not to over melt the chocolate in step 1. That’s why in step 1 you melt the chocolate in microwave in 20 seconds increments to keep checking so that you melt it just enough to mix with other ingredients – don’t let the chocolate get too runny. Melted chocolate should have the consistency of a thick frosting (not a liquid) before you add it to the flour mixture. If it’s too runny, let it cool a little before adding it in. The cookie batter in the end should not be thin. If it is thin, let the batter stand for a while to harden – by letting the melted chocolate harden in the batter. The resulting batter should look like a cookie batter (hardened) and not like a cake batter (runny).
Original recipe calls for semisweet chocolate chunks, but any type of chocolate chips, chunk, or morsels will work.
While these cookies are easy to make, here is what I learned from the process, and skipping any of those steps can result in outrageously flat cookies (though still tasty) or dry cookies. Remember, these are supposed to be soft and chewy, with only the top of the cookie that’s crunchy. So to have the success with these cookies, make sure to:
- (let me repeat) Melt the chocolate in step 1 just enough to mix, and when you mix it in and if the batter seems runny due to hot chocolate, allow the batter to cool down for some time to harden up. By allowing the cookie batter sit for a while, the hot melted chocolate will cool down and harden the cookie dough.
- Beat your eggs and sugar in step 3 really well, until light and fluffy – otherwise the dough will be too thin.
- Do not over cook the cookie. The cookie should not be dry, it should still be soft and brownie-like after 12-15 minutes of baking (no more, maybe less – depends on your oven).
- To avoid cookies spreading too thin during baking, make sure to follow all of the steps above, and also use cold baking sheets – not hot or warm baking sheets that have been sitting for an hour underneath your pre-heated oven.
These cookies keep well for a week in an air-tight container.
Total Time: 40 minutes
Yield: 1 or 2 dozens (depending if you make large or small cookies)
8 ounces semisweet chocolate, chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks, or equal amount of semisweet chocolate chips
- Preheat the oven to 350 degrees. Heat 8 ounces semisweet chocolate chips and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted. Make sure not to over melt the chocolate, melt it just enough to mix – as I emphasized above in the post.
- In a separate bowl, whisk together flour, baking powder, and salt.
- In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed really well, until light and fluffy. Reduce speed to low; beat in melted chocolate (remember, the melted chocolate should not be too runny). Mix in flour mixture until just combined. Stir in chocolate chunks (or chocolate chips). If your batter is too runny (due to over melting the chocolate in step 1), let the batter stand for some time to get hard.
- Spray baking sheets with cooking spray – it’s important: I found that these cookies really stick to the baking sheet if you skip this step. Drop tablespoons (or less) of dough onto cold baking sheets 2 inches apart. Let me emphasize – cold baking sheets (not hot or warm baking sheets that have been sitting underneath your pre-heated oven). Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Do not overcook the cookies, the texture should still be soft, that of a brownie, when you take them out of the oven. If you overcook them, they will be too hard. Do not bake them to a crisp, they are supposed to be soft.
- Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
Source – juliasalbum.com