Monday, February 13, 2012

Outrageous Chocolate Cookies!

These are the hubby's favorite cookies ever!  Fist pumping chocolaty goodness and of course, easy to prepare. These can be a bit sticky to get off the pan, if you have parchment paper or a silicone baking liner hanging around, use them!  If not, make sure you give a good solid spray of non stick.
Do not bake until crispy, they are meant to be soft and chewy.  A few handfuls of chopped pecans would be nice too.


  • 8 ounce  semisweet chocolate, roughly chopped
  • 4 tablespoon butter
  • 2/3 cup  all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup (packed) light-brown sugar
  • 1 teaspoon  vanilla extract
  • 1 package  (12-ounce) semisweet chocolate chunks or chips

    1. Preheat oven to 350 degrees F. 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.
    2. 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.
    3. 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

    1 comment:

    1. YUM haven't made these in years, we called thw chocolate cracklw cookies!