Outrageous chocolate cookies

By Patricia_Scarpin

Ingredients

• 224 g (8oz) semisweet chocolate, roughly chopped
• 4 tablespoons (56g) unsalted butter
• 2/3 cup (94g) all-purpose flour, spooned and leveled
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup (132g) packed light brown sugar
• 1 teaspoon vanilla extract
• 336 g (1 package/12oz) semisweet chocolate chunks

Details

Servings 24
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 175ºC/350ºF; line 2 large baking sheets with parchment or baking paper.

Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat – I used a double-boiler for that.
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.
Refrigerate dough for 5-10 minutes or until firm enough to be scooped and place on baking sheets.
Drop heaping tablespoons of dough 5-7cm (2-3in) 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.

Store them in an airtight container at room temperature for 2-3 days.