Name: Outrageous Chocolate Cookies
Prep time: 20 min
Total time: 45 min
Ingredients: 8 ounces semisweet chocolate, roughly chopped; 4 tablespoons unsalted butter; 0.667 cup all-purpose flour; 0.5 teaspoon baking powder; 0.5 teaspoon salt; 2 large eggs; 0.75 cup packed light-brown sugar; 1 teaspoon pure vanilla extract; 1 package (12 ounces) semisweet chocolate chunks

Outrageous Chocolate Cookies

4.0

(1,018)

156 Reviews

These rich chocolate treats are quick and easy to make and hard to resist.

Martha Stewart

Updated on October 22, 2024

Prep Time:

20 mins

Total Time:

45 mins

Servings:

Yield:

2 dozen

They’re rich and indulgent, some might say these double chocolate cookies are outrageous—they’re just that good. The dough is heavy on the semisweet chocolate and light on the flour, it’s more similar to a brownie batter than a cookie dough. These treats bake up shiny and crackly on top and soft and chewy inside like a brownie too. They’re also outrageously easy to make with no rolling or forming cookies. Simply drop the batter by the tablespoon onto the baking sheets and 12-15 minutes later they’re ready—be sure to let them cool before you sample one.

Cook Mode (Keep screen awake)

Ingredients

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
⅔ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
¾ cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Directions

Preheat oven; melt chocolate and butter:

Preheat oven to 350°F. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat.
Combine dry ingredients:

In another bowl, whisk together flour, baking powder, and salt.
Mix eggs, sugar, and vanilla; add melted chocolate, then flour, then chocolate chunks:

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.

Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.
Drop dough onto cookie sheets and bake:

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.

Don't bake the cookies to a crisp; they are meant to be soft and chewy.
Cool:

Cool on baking sheets 10 minutes; remove from sheets and cool completely on a wire rack.