Outrageous Chocolate Cookies

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.

Outrageous Chocolate Cookies

Photo by MeanJean

  • Prep Time


  • Total Time


  • Servings



  • 8 ounces semisweet chocolate, roughly chopped

  • 4 tablespoons unsalted butter

  • ⅔ cup all-purpose flour, spooned and leveled

  • ½ teaspoon baking powder

  • 1 teaspoon espresso powder

  • ½ teaspoon salt

  • 2 large eggs

  • ¾ cup packed light-brown sugar

  • 1 teaspoon vanilla extract

  • 1 package (12 ounces) semisweet chocolate chunks

  • ½ cup toasted pecans


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, espresso 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, and toasted pecans. 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.


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