Soft Batch Outrageous Chocolate Cookies
If a brownie and a cookie had a baby, then this would be it!!! These cookies are soft, tender and filled with chocolate in every bite! In this recipe, I share my secret to getting that gorgeous crinkly crust on top.
Outrageous Chocolate cookies with chocolate chunks
Outrageous Chocolate cookies with chocolate chips
I just love Martha Stewart. I have a few of Martha’s cook books which I reference all the time, and now with social media, I follow her religiously to see what some of her new edible creations are. This right here, is one that I have fallen in love with! The first time I tried this out, I decided to bake it as bars instead because the batter was so much thinner than the normal cookie dough batter. But you know what? Although the batter is thinner, it bakes up perfectly to give you a soft brownie-type cookie. Her recipe is shown below with some extra steps which I thought was important when baking up a batch of these.
A few tips when baking these cookies are below:
The first tip pertains to the way you measure your flour which can change the thickness of your cookie completely. You can see more on this after the ingredients section.
When you are baking cookies, you must stick around and keep your eye on them, because they can burn FAST! This has happened to me many times and it still does. So now is not the time for you to take a walk outside or watch your favourite movie.
Bake them in the middle rack of the oven. This allows for the right amount of hot air circulation and browning to take place on your cookie. Some may wonder how come their cookies are too light or too dark in colour, well, this could be why.
Yield: 20-24 cookies
Ingredients
8 ounces of baking chocolate- I used 8 ounces of chocolate chips which is about 2 cups.
4 tablespoon butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups chocolate chips or 10-12 ounces chocolate chunks
Method
Measure the flour and place in a bowl. You can do this in one of 2 ways which I explained below. You can use whichever your prefer in terms of cookie thickness.
Baking Tip
There are 2 ways you can measure your flour:
Spoon your flour into the measuring cup and even off the top - this will give you a slightly thinner/tender cookie
Dip your measuring cup into your flour and then level off - this will give a thicker/denser cookie.
Add the salt and baking powder to the flour and set aside.
Melt the baking chocolate and butter in a saucepan on low heat on the stove. You can also microwave for 20 second intervals until melted, stirring each time. Set aside.
Beat the eggs, sugar and vanilla until fluffy using your mixer (about 5 minutes).
Reduce speed and add the melted chocolate mixture. Beat for about 1 minute.
Add the flour and gently fold in using a spatula or wooden spoon, until just combined- do not over-mix.
Add the chocolate chips or chunks and gently fold in.
Chill the batter for about 10 minutes. During this time, preheat your oven to 350 deg F . You can bake the cookies without chilling, but I think the cookies get a nice crinkly look when chilled, as opposed to when you bake immediately.
The cookie on the Left was chilled before baking.
Place heaping tablespoonfuls of dough about 3 inches apart on your buttered or lined baking sheet/tray. I used a small ice cream scoop which holds about 1 to 1 1/2 tablespoons of batter.
The batter will be very thin when compared to traditional cookie dough, but don’t worry! The will bake up perfectly.
Bake for 12-15 minutes on the middle rack of your oven.
Baking Tip:
Rotate the tray halfway through baking and check your cookies after 10 minutes to prevent burning. Your oven temperature may vary, so make sure and keep an eye on them.
