Friday, May 22, 2009

outrageous chocolate cookies

i wanted an impressive dessert recipe that wasn't too over the top, for a bbq i was going to. i almost hate to say it but martha stewart is just the woman for the job; specifically martha's cookie of the day. now being that i was going with martha, i sort of feel as though my first batch of her outrageous chocolate cookies was bound to be a failure. once i had completed mixing everything together, i was left with a batter...not a dough. uh oh. i tried baking a batch anyways but the cookies were runny and therefore very flat and crispy. i was quickly brought back to a failed martha meringue box project my mom and i had tried one time.

the failed batch (still tasted yummy):

ok, so i panicked. you know that whole rule about not making something new for company? well i ignore it. i made a few phone calls and thought long and hard. i decided to refrigerate the batter for a little bit. bingo! the batter firmed right up and the resulting cookies were soft, chewy and the perfect amount of crazy chocolatyness. i even drizzled a bit of melted white chocolate on top of them (really not necessary). they were a hit. bottom line: these cookies are awesome. go make them. now.

after refrigerating the batter:

outrageous chocolate cookies (from martha stewart) makes 2 dozen large cookies
  • 8 ounces semisweet chocolate, roughly chopped (or chocolate chips)
  • 4 tablespoons unsalted butter
  • 2/3 cup all-purpose (spelt) 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 ounces) semisweet chocolate chunks (or chocolate chips)
  • preheat oven to 350 degrees. 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.
  • 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/chips.
  • 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 overbake! cool on sheets 10 minutes.


  1. in celebration of may 22, may i recommend devils food cake with real buttercream frosting.

  2. mmmmm, maybe we need to reinterpret that for a summer solstice dessert...