CHOCOLATE COOKIES

OUTRAGEOUS CHOCOLATE COOKIES

OK, here me out..er,um, read me out or something ..these cookies are OUTRAGEOUS. They are so outrageous that I just spent an extra 2 minutes of my life giving each letter of the word  O-U-T-R-A-G-E-O-U-S its own individual color. Now if that doesn't prove the deliciousness of these cookies than I really don't know what does. There aren't enough adjectives in the English language to accurately describe these confections of perfection.  These cookies have the perfect ratio of crunchiness to chewiness. The perimeter is crunchy while the center is a mountain of ooey gooey chocolaty goodness. Somewhat similar to a chocolate explosion..OK, I'm getting carried away but are you sold yet? Good. 

This recipe doesn't use chocolate chips, however, it calls for a 12 ounce bag of chocolate chunks. The actual chunks keep their shape and melt the moment you bite into them and they cover a lot more surface area on the cookie rather than scantly packed generic chips. The recipe is adapted from Martha Stewart. Make these. I promise you won't regret it.

INGREDIENTS

Makes 2 dozen

8 ounces semisweet chocolate, roughly chopped

4 tablespoons unsalted butter

2/3 cup all-purpose flour

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

DIRECTIONS

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.

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.