Calling all chocolate lovers!!
Cookie Carnival members had a choice of making 1 or 2 cookies during May - Martha Stewart's Outrageous Chocolate Cookies and/or Berry Cream Cookie Snaps from Taste of Home.
My daughter and I had a great time baking the chocolate cookies. I taught her how to chop the chocolate and she had a blast using the hand mixer to mix up the cookie batter. This recipe comes together very quickly - in less than 10 minutes. In under 1 hour you can have warm, gooey super chocolately cookies from start to finish!
I've read several Cookie Carnival member's comments on these cookies and I agree that they are "brownie-like" in texture. Our cookies were firm on the outside (but not crispy) and then on the inside they were moist and filled with creamy chocolate bites...yum!! I used a large cookie scoop and ended up with 15 large cookies. The next time I will definitely use a small scoop because just one of these cookies was enough to fulfill my sweet tooth. It was very rich -- (Gasp!) dare I say that it was almost too chocolatey?!? I bet that peanut butter, butterscotch or mint chips would make great subs for some of the chocolate chunks. I'm sure the kids would love M&Ms in there, too!
We give this recipe two thumbs up!
Outrageous Chocolate Cookies
by Martha Stewart
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted 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 ounces) semisweet chocolate chunks
1. 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.
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.
Our cookies baked for 13 1/2 minutes per tray. Keep a close eye on them after 12 minutes to make sure that they don't burn.
I allowed the first tray of cookies to cool for almost 10 minutes but then I found that some of the cookies were hard to remove without breaking. I removed the cookies from the second tray after only 5 minutes and they came off of the tray with no problem.
I'd love for you to join us in the Cookie Carnival!
Click here for more info. on how to join.
May's Cookie Carnival Roundup showcasing everyone's delicious work will be posted tomorrow! Be sure to stop back here to check it out!