outrageous chocolate cookie {cookie carnival}

Cookie Carnival is one of many blogging baking clubs. A special feature of this club is that one needs  to bake just once a month, and only if one wishes! A low-key and no pressure type of group is just my cup of tea.  All the cookies are posted at the end of the month here.

For May, I could choose between two recipes— Berry Cream Cookie Snaps (like a  Berry Cannoli) and Outrageous Chocolate Cookie.  I wanted to bake a thank-you gift for a chocoholic, so naturally, I chose the latter.

Roughly chop bittersweet and semi-sweet chocolate,

melt in the microwave with butter at 20 second intervals,

meanwhile, mix eggs with sugar and vanilla, add chocolate.

add flour,

admire the glossy globs of chocolate goodness,

and  ENJOY, with a huge glass of milk.

Outrageous Chocolate Cookies
adapted from Martha Stewart's Everyday Food

8 ounces semisweet chocolate, roughly chopped (I used 1/2 bittersweet, 1/2 semisweet)
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 (I added 1/4 granulated sugar because I used bittersweet chocolate)
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Preheat oven to 350ºF.  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.

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 wire racks to cool completely.

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