This recipe is practically just a brownie in a cookie, but don't get me wrong, it's a beautiful thing. They are pretty largely sized cookies and practically melt in your mouth. It is a wonderful explosion of chocolate all packed into a cookie. The cookie is even more delicious than that description was cheesy, if that gives you any more insight. The recipe I used didn't actually call for refrigerating the dough, but it was so batter-y that I was worried the dough would flatten out in the oven and practically become brownies, so I decided to refrigerate it, but not for long. So I suggest refrigerating the dough to guarantee they will in fact come out in the shape of a cookie, but it may or may not be necessary. Up to you if you feel like taking that risk (I too hate refrigerating dough. Why can't I just make the cookies now?).
Outrageous Chocolate Cookies
- 8 ounces semisweet chocolate, roughly chopped (or chocolate chips)
- 4 Tbsp. unsalted butter
- ⅔ cup all-purpose flour
- ½ tsp. baking powder
- ½ tsp. salt
- 2 large eggs
- ¾ cup packed light brown sugar
- 1 tsp. vanilla extract
- 1 cup semisweet chocolate chips
Preheat oven to 350 degrees F. Heat chopped chocolate/chocolate chips and butter in a microwave-safe bowl. Stir every 20 seconds until almost melted and then stir until completely melted. Set aside.
Whisk together flour, baking powder, and salt; set aside. In an electric mixer, beat eggs, brown sugar, and vanilla at high speed until light. Beat in melted chocolate. Mix in dry ingredients until just combined. Stir in chocolate chunks (I suggest detaching from the mixer and just using a spatula). Refrigerate the dough in the bowl for about 20 minutes, until the dough is firm enough to be scooped with a cookie scoop.
Drop dough by heaping tablespoons onto parchment-lined baking sheets. Place 2-3 inches apart; they shouldn't grow too much. Bake for 12 to 15 minutes, or until cookies are shiny and crackly but soft in the center. Cool on baking sheets 10 minutes. Then, transfer to racks to cool completely.