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    Outrageous Chocolate Cookies


    Source of Recipe


    martha stewart

    Recipe Introduction


    Do not bake the cookies to a crisp; they are meant to be soft and chewy. Store them in an airtight container at room temperature for two to three days.

    List of Ingredients




    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

    Recipe



    1. Preheat oven to 350°. 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.

    2. 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.

    3. 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.

    Note: Don’t worry if the batter seems thin. It should look more like brownie batter than cookie dough.

 

 

 


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