Called outrageous chocolate cookies, these cookies definitely deserve their name for being outrageously attractive. The pictures don’t even do them justice: these cookies look really pretty in real life, like small pieces of cake covered in a very thin layer of chocolate. If you want an easy to make cookie that’s all chocolate and yet looks attractive and tastes like a soft and chewy piece of a very good chocolate cake – try these, I beg you!
Remember, these are supposed to be soft and chewy, with only the top of the cookie that’s crunchy. So to have the success with these cookies, make sure to:
1) Melt the chocolate in step 1 just enough to mix, and when you mix it in and if the batter seems runny due to hot chocolate, allow the batter to cool down for some time to harden up. By allowing the cookie batter sit for a while, the hot melted chocolate will cool down and harden the cookie dough.
2) Beat your eggs and sugar in step 3 really well, until light and fluffy – otherwise the dough will be too thin.
3) Do not over bake the cookie. The cookie should not be dry. It should still be soft and brownie-like after 12-15 minutes of baking.
4) To avoid cookies spreading too thin during baking, make sure to follow all of the steps above, and also use cold baking sheets.
- 8 oz semisweet chocolate, chopped
- 4 tablespoons unsalted butter
- 2/3 cup plain flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1 teaspoon pure vanilla extract
- 12 oz semisweet chocolate chunks or chocolate chips
- Preheat the oven to 170C. Heat 8oz 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.
- 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. Drop tablespoons of dough onto cold baking sheets 2 inches apart. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centres, 12 to 15 minutes. Do not over bake 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.
These cookies keep well for a week in an air-tight container.