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Outrageous Chocolate Cookies

There is no other way to describe these cookies except they are insanely good. I’m still on a chocolate-high while writing this (just ate two of them ). The ratio of chocolate in this recipe exceeded any other chocolate recipes I’ve ever come across. If you are a chocolate addict who loves everything chocolate and happens to like soft and chewy cookies, this recipe is definitely made for you. If you think this is too insane, please try my other  chocolate cookie recipe. 
 

Ingredients:
1 ½ cup (226 g) semi-sweet chocolate chip
4 tbsp (56 g) unsalted butter
2/3 cup (85 g) all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 large eggs – room temperature
2/3 cup (110 g) brown sugar
1 tsp vanilla extract
2 cups (340g) semi-sweet / dark chocolate chunks

 

Makes about 29 – 30 large cookies (depends on how large or small you want)

 

Recipe source: Martha Stewart (with slight modifications)

ingredients for outrageous chocolate cookies

Chocolate, chocolate and more chocolate!

 

Preheat oven to 180ºC/ 350°F. Put the semi-sweet chocolate chips in a microwave-safe container.

melting chocolate chips and butter in a microwave

 

Add in butter and melt in the microwave for about 20 – 25 secs. Do not overmelt the chocolate or your cookies will turn out super flat. Take out and stir until all the chocolate is dissolved. The consistency should not be runny. It should look like thick frosting.

melted chocolate with butter

Don’t worry if not all the chocolate chips are melted. Just keep stirring.

 

melted chocolate with butter

This is the consistency you should be looking for. Therefore, I repeat again, do not overmelt the chocolate.

 

In a bowl, add in the flour, baking powder and salt. Use a spatula or fork and gently mix.

flour and baking powder

 

Using a stand mixer or hand mixer, beat the egg, brown sugar and vanilla extract until light and fluffy, approx. 3 mins.

creaming eggs and sugar

 

Add in the cooled melted chocolate and beat on low speed just enough to combine.

chocolate cookie mixture

 

Add in the flour and use a spatula to mix. The batter should be thick and not runny.

chocolate cookie mixture

 

Lastly, add in the chocolate chunks and mix well.

valrhona chocolate and Hershey chocolate baking bar

I’m using a mixture of Valrhona chocolate 72% and Hershey’s semi-sweet baking bars. Use chocolate that you’d like to eat! 😀

 

outrageous chocolate cookies

It might look like a lot of chocolate but trust me, it IS very necessary  😛 .  Also, I did not cut them too small as I want to be able to see and eat them in the cookies.

 

Use an ice-cream scoop or spoon and drop a dollop of the cookie dough onto a tray with baking sheet. Do not pre-heat the tray and baking sheet in the oven as we want the baking sheet to be cool.

outrageous chocolate cookie dough

They will spread out during baking, so give them space!

 

Make sure to keep the cookies about 2 inches apart. Bake for 9 to 10 mins. They should be still soft, like a brownie, when you take them out of the oven.

outrageous chocolate cookies on a cooling rack

Mine are done in 9 mins.

 

Use a metal spatula to transfer them onto a cooling rack.

outrageous chocolate cookies on a cooling rack

outrageous chocolate cookies

outrageous chocolate cookies

 

Full Instructions:

Preheat oven to 180ºC/ 350°F. Put the semi-sweet chocolate chips in a microwave-safe container. Add in butter and melt in the microwave for about 20 – 25 secs. Do not overmelt the chocolate or your cookies will turn out super flat. Take out and stir until all the chocolate is dissolved. The consistency should not be runny. It should look like thick frosting. In a bowl, add in the flour, baking powder and salt. Use a spatula or fork and gently mix.
Using a stand mixer or hand mixer, beat the egg, brown sugar and vanilla extract until light and fluffy, approx. 3 mins. Add in the cooled melted chocolate and beat on low speed just enough to combine. Add in the flour and use a spatula to mix. The batter should be thick and not runny. Lastly, add in the chocolate chunks and mix well.
Use an ice-cream scoop or spoon and drop a dollop of the cookie dough onto a tray with baking sheet. Do not pre-heat the tray and baking sheet in the oven as we want the baking sheet to be cool. Make sure to keep the cookies about 2 inches apart. Bake for 9 to 10 mins. They should be still soft, like a brownie, when you take them out of the oven. Use a metal spatula to transfer them onto a cooling rack.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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