Outrageous chocolate cookies

Outrageous chocolate cookies might be a good recipe to expand your dessert recipe box. For 78 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 396 calories, 5g of protein, and 23g of fat each. 431 person have made this recipe and would make it again. This recipe from Julia's Album requires semisweet chocolate, semisweet chocolate chips, flour, and salt. From preparation to the plate, this recipe takes about 40 minutes. Overall, this recipe earns a not so amazing spoonacular score of 35%. Similar recipes include Outrageous Chocolate Cookies, Outrageous Chocolate Chip Cookies, and Outrageous Chocolate Mint Cookies.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees. Heat 8 ounces semisweet chocolate chips and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted. Make sure not to over melt the chocolate, melt it just enough to mix as I emphasized above in the post.In a separate bowl, whisk together flour, baking powder, and salt.In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed really well, until light and fluffy. Reduce speed to low; beat in melted chocolate (remember, the melted chocolate should not be too runny). Mix in flour mixture until just combined. Stir in chocolate chunks (or chocolate chips). If your batter is too runny (due to over melting the chocolate in step 1), let the batter stand for some time to get hard.Spray baking sheets with cooking spray its important: I found that these cookies really stick to the baking sheet if you skip this step. Drop tablespoons (or less) of dough onto cold baking sheets 2 inches apart. Let me emphasize cold baking sheets (not hot or warm baking sheets that have been sitting underneath your pre-heated oven). Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Do not overcook the cookies, the texture should still be soft, that of a brownie, when you take them out of the oven. If you overcook them, they will be too hard. Do not bake them to a crisp, they are supposed to be soft.Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

 

Step by step:

1. Preheat the oven to 350 degrees.

2. Heat 8 ounces semisweet chocolate chips and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted. Make sure not to over melt the chocolate, melt it just enough to mix as I emphasized above in the post.In a separate bowl, whisk together flour, baking powder, and salt.In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed really well, until light and fluffy. Reduce speed to low; beat in melted chocolate (remember, the melted chocolate should not be too runny).

3. Mix in flour mixture until just combined. Stir in chocolate chunks (or chocolate chips). If your batter is too runny (due to over melting the chocolate in step 1), let the batter stand for some time to get hard.Spray baking sheets with cooking spray its important: I found that these cookies really stick to the baking sheet if you skip this step. Drop tablespoons (or less) of dough onto cold baking sheets 2 inches apart.

4. Let me emphasize cold baking sheets (not hot or warm baking sheets that have been sitting underneath your pre-heated oven).

5. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Do not overcook the cookies, the texture should still be soft, that of a brownie, when you take them out of the oven. If you overcook them, they will be too hard. Do not bake them to a crisp, they are supposed to be soft.Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

Nutrition Information:

covered percent of daily need