I warned you that this was going to be a Martha Stewart week.
These cookies have become a bit of a tradition among my group of friends. To understand the tradition, you must first understand my friend Amanda, for whom I made these cookies. Amanda loves her birthday. Loves it. More than a small child loves puppies and more than I love cheese. She always has a week’s worth of birthday festivities, appropriately called “Amandapalooza.”
It is my job, as old roommate and friend, to bake something for her. Last year I made these white chocolate Macadamia nut cookies for the first time. This year she had another cookie request. These.
As far as I know, Amanda’s love for these cookies started on her birthday last year, when our old roommate Brittany (SHE IS IN PARIS NOW, GO LOOK AT HER BLOG!!) made her a batch. They are actually the perfect cookie – slightly crunchy on the outside and chewy and soft on the inside (so long as you don’t over bake them which I accidentally did with a batch of these…). They’re like a tiny brownie cookie, but better. A recipe like this obviously uses up a lot of chocolate, so it’s certainly a good thing that I always have an absurd amount on hand.
Since this was the second year in a row that the cookies were made, I declare it a tradition.
A tradition which I may whip up and eat solo in my bedroom once in awhile.
Recipe: Outrageous chocolate cookies
From Martha Stewart
– 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 pure vanilla extract
– 1 cup semisweet chocolate chunks
Preheat the oven to 350 degrees.
Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, 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 baking sheets 10 minutes; transfer to a wire rack to cool completely.
Makes 2 dozen cookies.