Tuesday, December 12th, 2006 • No Comments on Chocolatey Goodness And It’s Going To Be Mine, All Mine
Martha Stewart is a goddess. I was looking for a yummy chocolate cookie recipe (because, you know, the two dozen cookbooks I have— some of them specifically chocolate cookbooks— don’t have enough chocolate recipes) and came across this beauty. I will be making these tomorrow night come hell, high water or fallen Christmas tree and I may eat every last cookie by myself. So there.
Makes 2 dozen; Prep time: 20 minutes; Total time: 45 minutes
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
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 ounces) semisweet chocolate chunks
1. Preheat oven to 350°. 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. Don’t worry if the batter seems thin. It should look more like brownie batter than cookie dough.
2. 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.