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Outrageous Chocolate Cookies

Do not bake the cookies to a crisp; they are meant to be soft and chewy.

  • prep: 20 mins
    total time: 45 mins
  • yield: Makes 2 dozen

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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 pure vanilla extract
  • 1 package (12 ounces) semisweet chocolate chunks

Cook's Note

Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.

Directions

  1. Step 1

    Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

      In this step:

  2. Step 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. Step 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 baking sheets 10 minutes; transfer to a wire rack to cool completely.

Source
Everyday Food, September 2003

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Reviews (137)

  • Ludodog 6 May, 2014

    This is a fantastic cookie! The recipe is easy and the results are addictive! Love that you can make these (sorta last minute) without having to wait for butter to come down to room temperature. One of my top five cookies now--people request them!

  • ljwaldron 2 Apr, 2014

    These are easy, delicious and look just like the photo. I have been substituting 1/2 of flour with either almond flour or cashew flour (I used cashew this time), It gives great flavor and added fiber. This recipe didn't require a special trip to the store for any exotic ingredient, and turned out like professional quality cookie. So sorry for those that didn't have luck, keep trying. Also, all cookies require either parchment or grease. I used parchment.

  • Marianna Taranenko 18 Feb, 2014

    There is not enough flour in this recipe. My cookies came out flat and burnt. I followed all the directions precisely. Very disappointing.

  • Totopalm10 30 Jan, 2014

    This recipe came out fantastic, cookies were exactly as described and tasted amazing!

  • goodgod 1 Sep, 2013

    Made these today, and voila - DELICIOUS DISASTER!!! It did not mention to GREASE the baking sheet or use of parchment paper. Cookies came out runny, thin and flat as pancakes. Once they cooled, they hardened and needed to be CHISELED OFF the baking sheet. From reading other peoples reviews chocolate has to be completely cooled before adding to the batter and that is the only thing that I can think of that made them so runny. However recipe SHOULD State GREASED sheet or PARCHMENT paper.

  • taiga101 10 Jun, 2013

    Made these delish cookies a few days ago and they came out perfect! I followed the recipe exactly and baked them on a regular cookie sheet lined with parchment paper and had no problems. They were crisp and glossy on the outside and soft and chewy inside and quite rich and chocolatey! Yum! I gifted a few to friends who wanted to know when I would be making them again- a big hit with everyone. Add a glass of ice cold milk and you have heaven in your mouth:)

  • Emma1407 15 May, 2013

    These cookies are VERY special. I baked them for just 12 minutes and a day later they are still gooey and delicious on the inside. This recipe achieves the cookie perfection I've been trying to produce for some time. Be warned though. They are intensely chocolatey (which for a chocolate fan is no complaint!) I took them in to work today and oohs and aaahs of cookie pleasure were heard throughout the office- try them out for yourself!

  • rachida22 15 Apr, 2013

    hi.I am so happy I tried so many cookies recipes but I never had the result I just have with your recipes.I am a mother of 2boys and it's helpful to not loose time with nonsense recipes!thanks a lot

  • LovelyZ 8 Mar, 2013

    These are quite possibly the best cookies I have ever made.

  • Clares Girl 21 Feb, 2013

    Wanted a well received chocolate cookie and this one had so many positive reviews. Was worried, as others mentioned, about the batter being too thin but did find that when the chips were added - an entire bag - that the dough thickened right up. Mine were done at six minutes and eight minutes. depending on the pan used. (The dark, non-stick cooked more quickly.) So, I would definitely check them and take them out when firm to the touch. Added pb and chocolate chips, yum! (and a dash of espresso)

  • CookieLover17 13 Feb, 2013

    These cookies are so amazing! Instead of using chocolate chunks I used chocolate chips and it didn't really make a difference, they came out shiny and crackly, looking just like the recipe. I realized that when the brown sugar and eggs are mixed together it does not become fluffy..just in case any of you were wondering about that. I also used 1/4 of a cup more brown sugar.

  • heidibuff 23 Jan, 2013

    These cookies are AMAZING! I bake cookies quite often, and these are by far the best chocolate cookies i have ever made. The recipe is easy to make and comes out exactly as pictured.
    The batter did seem extremely thin before mixing in the chocolate chunks. I added about 1/3 cup extra flour just to thicken it up.
    I definitely reccommend this recipe to the novice or experienced baker!

  • jenn_in_dc 24 Dec, 2012

    We all went nuts over this cookie! Days later the chocolate chips were still melty and the cookie was delightfully soft inside.

    I thought that the chocolate chips would be too decadent for me, so at the end I substituted about 2 ounces of semi-sweet chips for white chocolate ones - it perfectly balanced out the deep, chocolate taste of the cookies.

  • amw81 11 Dec, 2012

    I am just finishing up with recipe and I type this. My cookies look like the picture provided. To those who have had trouble, you may have not whipped the egg and sugar mixture enough. Another thing to check is to make sure that your baking powder is fresh and not expired...simple, I know. Also, I hand mixed the flour in. It is more like a brownie batter, but it thickens as it sits. I added a teaspoon of peppermint extract instead of vanilla and it is a great addition!

  • klgray143 29 Sep, 2012

    My all time favorite chocolate cookie recipe. Don't worry about batter seeming flat - 1/2 way through the cooking process the cookies will "fluff." Oil works in place of butter if needed. Cookies are lighter in color than pictured. Any type of chocolate chip (chunk, morsels) will work.

  • 3mily5tewart 22 Sep, 2012

    These cookies were to die for!!! The key to making these cookies look just like the ones in the picture is:
    A) making sure you melt the chocolate first and giving it time to cool down
    B) make sure you REALLY BEAT your egg mixture or else the dough will be too thin
    C) making sure you don't over cook the cookie, if the dough is the texture of a brownie dough and you monitor its cooking time, the cookies should come out perfect!
    Hope these tips helped and that you all enjoy!

  • smg1116 14 Sep, 2012

    this cookie is AMAZING! i just finished making it and so far everyone loves it! i baked them for a total of 16 minutes though and they were still soft and chewy like it says

  • smg1116 14 Sep, 2012

    this cookie is AMAZING! i just finished making it and so far everyone loves it! i baked them for a total of 16 minutes though and they were still soft and chewy like it says

  • ew11 7 Jul, 2012

    I have not made this cookie yet and want to know if the baked cookie can be frozen and what the texture would be after freezing?

  • nedepie 22 Jan, 2012

    I made these cookies and although mine turned out quite cakey, they were a success with everyone! Though I muh prefer hard cookies on the outside and soft and chewy on the inside, these were stilll delicious!

  • PhillyFresh 23 Dec, 2011

    Awsome recipe, amazingly luscious and soft.

    Though I find these just a bit bitter, I might swap some bittersweet chocolate chips for milk chocolate, or maybe add mor sugar.

    But Great recipe anyway!

  • marilynnes 28 Aug, 2011

    I followed the recipe and my cookies did not look like this picture, they came out flat! They were tasty though. I made a batch right away and chilled the remaining batter for about 6 hours. There was no difference in their taste or appearance.

  • Nool 3 Jun, 2011

    AMAZING!!! i'm not vegan but because of what some of the other reviews said about the decadent effects of cocoa powder instead of flour i substituted cocoa for half of the flour. YUM!

  • kak2173 23 Apr, 2011

    I made these cookies, following the recipe exactly as written, and they came out great! they were a big hit! don't be scared by the other reviews... just follow the recipe and they'll be fantastic.

  • bellascrafts 15 Mar, 2011

    Okay so I attempted twice to make these cookies, first time I thought the flour measurement was wrong so i added more flour, they tasted good but then i read the little note that said not to worry that they were runny. Second batch i made I followed the recipe and they came out like flat pancakes and i had to scrap them off the cookie sheet, They are good but disappointing that they didn't turn out like the photo!!! Can't say that I will be trying it again!

  • lulujillie 13 Mar, 2011

    Okay, just made these amazing, dreamy cookies and be sure to use the recommended 2/3 cup flour. I also, after dropping onto (lightly greased) sheet, chilled while the others were baking preventing them being too thin. Also be sure to really fluff the egg and sugar mixture. Truley delicious!!!

  • Mirianthe 12 Mar, 2011

    Sometimes the transcriber makes a mistake on ingredients or measurements. You have to think--as clearly you all have. I send them the question as to the recipe and, on the couple of occasions I have done it, got useful, polite answers.

  • mlesteve 11 Mar, 2011

    Does anyone actually make these recipes before posting on Martha Stewart site????? I find lots of complaints here about recipes needing lots of changes or additions. Makes me not really wanting to waste my time with them.

  • kohut08 10 Mar, 2011

    these may taste good but the writer should tell you to grease the cookie sheet otherwise you will be scraping it into the garbage. How very sad for time and money spent

  • mharvey2 10 Mar, 2011

    I made these and had to make a few substitutions based on what I had on hand. I had to use dark brown sugar and chocolate chips instead of chocolate chunks. They turned out amazing but they didn't look like the picture at all. The color was a little lighter than expected which kind of made them look old. But they were still a hit with the girls in my dorm. So overall a good cookie.

  • AM24 10 Oct, 2010

    Like a chocolate explosion in your mouth. Ditto about the over baking. Remember that this is chocolate with a hint of cookie so it's supposed to be a little gooey. Enjoy!

  • Carolinck 19 Sep, 2010

    I just made them and they taste like heaven... But you really have to be careful not to bake them too much otherwise they get too dry.

  • batwat 31 Aug, 2010

    extremely chewwy gowwwy

  • bilboquet 18 Aug, 2010

    A cup is 250ml

  • LindaLandgren 29 Jul, 2010

    To IneCoppens: A cup is, according to my mac computer, approximately 0,240 liters or to be exact; 0,236 liters. Hope this was helpful!

  • IneCoppens 28 Jul, 2010

    I'm from Belgium and I really would like to know what amount a 'cup' is. We have a large range of cups in our house so I'm a bit confused...
    Thank you!

    Ine

  • tyflm 18 Jul, 2010

    To get scoopable dough, you must be VERY careful with your chocolate temperature. If it's just a few degrees too warm, you'll get a loose batter instead of dough. The chocolate should be the consistency of thick frosting before you add it to the flour mixture, so cool it off (stirring often) if necessary before that step.

  • cookgirl21 29 Jun, 2010

    If the dough came out too runny, add 2 medium eggs instead of 2 large eggs. I made this recipe twice. First time came out perfect, second time the dough is too runny so I add a bit more flour instead of substitute with 2 medium eggs. It came out great too.

  • JenLikestoCook 20 Jun, 2010

    If you or your family and friends are chocolate lovers, then this is the cookie for you!

  • joany 4 May, 2010

    This recipe worked out well for me and I followed the steps as described. I decided to use white chocolate as well as semisweet chips just for variety. A chocoholic's dream. :)

  • mariantreece 26 Apr, 2010

    My dough came our very runny too! not enough flour??
    They looked sooo good in the picture what did I do wrong?
    mariantreece

  • hanabatake 18 Apr, 2010

    Also if you want them to look just like the picture, reserve 1/2c of the chocolate chunks and once you've formed the cookies on the cookie sheet before baking, press some of the chunks into the top of each one.

  • hanabatake 18 Apr, 2010

    If the batter turns out too runny, it's most likely because you didn't beat the eggs sufficiently. The eggs need to be beaten until light and fluffy - I had to beat mine on my stand mixer for about 4 minutes or so on medium to get enough air incorporated in them.

    I followed the recipe to the letter and my dough came out gooey, yes but not runny. I had no problem piling the dough high to make the cookies.

  • terbear72 17 Apr, 2010

    Sorry, this keeps cutting off my post! Refrigerate batter for a few minutes if too runny, and I cut the chunks to 8 oz.

  • terbear72 17 Apr, 2010

    My batter was runny as well. The directions say to beat eggs, brown sugar,

  • terbear72 17 Apr, 2010

    My batter was runny as well. The directions say to beat eggs, brown sugar,

  • MelissaWoodruff 17 Apr, 2010

    These are the best choc cookies. The batter is runny when you first mix it but then it firms up a little. Follow the directions

  • cacamilis 16 Apr, 2010

    I followed this recipe to the letter. My cookie "dough" was very runny, more the consistency of cake batter than a cookie dough. When I spooned it onto the cookie sheet I found that it spread out quite a bit and as a result in the baking process the cookies came out quite thin. They are very chocolatey and taste nice but I didn't think mine looked very pretty. Not the best recipe I have tried so far.

  • EmilyDoerflinger 16 Apr, 2010

    I followed this recipe precisely, and the resulting batter was quite runny, so I was a little concerned. I went ahead and tried baking a few, and I found that despite the batter's thin consistency, the cookies baked up into lovely, glossy, super-chocolately cookies. The second time I made this recipe, I used 6 oz of bittersweet chocolate chunks and 6 oz chopped walnuts (instead of 12 oz chocolate chunks), and they were even more decadent.

  • EmilyDoerflinger 16 Apr, 2010

    I followed this recipe precisely, and the resulting batter was quite runny, so I was a little concerned. I went ahead and tried baking a few, and I found that despite the batter's thin consistency, the cookies baked up into lovely, glossy, super-chocolately cookies. The second time I made this recipe, I used 6 oz of bittersweet chocolate chunks and 6 oz chopped walnuts (instead of 12 oz chocolate chunks), and they were even more decadent.

  • nankipoo 16 Apr, 2010

    Yes, dough soft but works fine-I used baking paper and made all difference to take them out of the oven very soft in middle--do not over bake!! I put in walnuts and loved the added texture. I also used semi-sweet choc chips --not chunks and was perfect. I like things easy!

  • mcsweetie 16 Apr, 2010

    scratch that - the brownies were gross, too.

    i'm quite a seasoned baker and i followed the directions - anybody have an idea what went wrong? 2/3 cup flour seems way too little flour....

  • mcsweetie 15 Apr, 2010

    so nobody else got cake batter instead of dough??? mine came out too runny to make into cookies!
    they made nice brownies, but i really needed cookies...

  • frone 14 Apr, 2010

    Add 10-12 oz. of chopped Andes mints or miniature York's peppermint patty pieces. Provides a great mint flavor. If you enjoy a more minty flavor, add 1/2 tp. mint extract in addition to the mint pieces.

  • Maris_Cakes 13 Apr, 2010

    These look so rich....it is a definite must do in my recipe list.

  • phipi 6 Jan, 2010

    I made the Gluten free version of this cookie. The only thing that I change was substituting the flour to cocoa powder. And the taste become decadent. Yummm.

  • allistringer 7 Dec, 2009

    these cookies are amazing and so simple to make. I'd almost say fail proof but not quite, I took them to a christmas party and they were a huge success! These are a must try!

  • sunnie2009 19 Nov, 2009

    After trying another chocolate cookie recipe with more than disappointing results (inedible and had to throw away!), I tried this recipe and must say, the results are Fabulous!! Worked best just using a cookie scoop and letting them be (got the nice crackly top and flatten a little, not as much as I initially would have liked or like the pic). I also tried to flatten them myself before baking but Don't Do That! They will not get that nice crackly top on it and taste as good.

  • Donzeleigh 12 Jun, 2009

    These cookies are so easy to make, and always a hit.

  • qjones 24 Apr, 2009

    These were amazing cookies ! I sat down abd had three !

    http://AgapeGiftShoppe.etsy.com

  • ManicCat 22 Apr, 2009

    I've never seen anything like these! I cannot wait to try making them.

  • ManicCat 22 Apr, 2009

    I've never seen anything like these! I cannot wait to try making them.

  • MaineGirl22 5 Apr, 2009

    These are amazing.....taste just like brownies...even the next day warmed a little with some ice cream! Next time I plan to add macadamia nuts and white chips.

  • kprahl 16 Mar, 2009

    Worth making!!! It's more expensive, but I use hershey candy bars that I chop up in chunks. II also add some white chocolate chips. Something about the white and chocolate together that gives it a special combination in this recipe. It's not a regular cookie that I would make, it's when I want to make that something special type of cookie when I make it this way.

  • sbin 14 Mar, 2009

    My other comment was cut off, I mixed 3/4 cup flour, the baking powder

  • prev_test19 1 Mar, 2009

    These is definitely a hit with the kids.

  • dmzshore 26 Feb, 2009

    This is my "go to" recipe for cookies. Everyone loves them! Be sure that all ingredients are at room temp before you start.

  • sbin 25 Feb, 2009

    I made these for my kids

  • phipi_toronto 24 Feb, 2009

    I am Gluten in tolerance, and I exchanged the flour with cocoa powder. It turned to be amazing - very very chocolatey. Pure decadent chocolate cookie. Even my BF who is not celiac love them. Please try even if you do not have the diatary problem. (PS I use walmart 400g dark chocolate (not for cooking) and use 1/3 for the dough and 2/3 as the chunk, it turn to be good).

  • mjamartin 15 Feb, 2009

    These turned out wonderful- I was looking for a nice cookie/brownie in between and this was it. I found it a little bit thinker than cake consistency, placed it in the fridge for about 5 min and it was ready to go. In place of the chocolate chunks I used mini m

  • mjamartin 15 Feb, 2009

    These turned out wonderful- I was looking for a nice cookie/brownie in between and this was it. I found it a little bit thinker than cake consistency, placed it in the fridge for about 5 min and it was ready to go. In place of the chocolate chunks I used mini m

  • mjamartin 15 Feb, 2009

    These turned out wonderful- I was looking for a nice cookie/brownie in between and this was it. I found it a little bit thinker than cake consistency, placed it in the fridge for about 5 min and it was ready to go. In place of the chocolate chunks I used mini m

  • rockonmartha 12 Feb, 2009

    These were wonderful and addicting. I took them to a 4H event and had very positive comments. "Addicting, Great, I want the recipe..." Definitely a keeper. Has anyone tried them with nuts?

  • chocoJsa 25 Jan, 2009

    Thank you so much, cindys66, for the help. It's too bad, though. All I've got on hand is milk chocolate right now. Oh well.

  • Sheagirl 21 Jan, 2009

    Make sure to beat the egg and brown sugar mixture on HIGH until it turns pale and thickens. Then let the batter sit for a few minutes before putting onto cookies sheets and then batter willl not be running. These cookies are wonderful, rich ands very chocolatey.

  • cindys66 19 Jan, 2009

    ChocoJsa - I haven't made these, but in my experience with any sort of chocolate chip cookie milk chocolate is too weak for them unless you do not want a rich chocolatey flavor. A friend made some at our house for a Christmas cookie baking session this past year and she used a store brand of milk chocolate. Her cookies definitely lost some of the richness and flavor of a good chocolate. Another friend mistakenly bought bittersweet chocolate 2 years ago and they turned out really good.

  • mcsweetie 16 Jan, 2009

    am i a total dunce, or is everyone else here geniuses??
    my "dough" came out so runny i had to use it as a cake batter! it's in the oven now and seems like it will come out a good brownie, but that was not my intention starting out!
    i followed the recipe (except, for lack of a microwave, i double-boilered the chocolate and butter), and i'm no novice in the kitchen. any advice??

  • chocoJsa 3 Jan, 2009

    This recipe looks incredible. However I have one problem: I only have milk chocolate on hand right now. Does anyone know if that will greatly affect the cookies? Any help would be wonderful!

  • evil_rachel 2 Jan, 2009

    This recipe has increased my popularity by approximately 1000%. I gave my original double batch out to family and friends in early December, and then ended up making 10 dozen more to accommodate all the requests! I didn't add salt but used salted butter, and they came out wonderfully.

  • stamperprincess622 17 Dec, 2008

    These are so delicious! Super chocolately and rich. I agree with cutting the salt in half; they are a little bit salty, but otherwise a huge hit. Very easy to make.

  • torivz 17 Dec, 2008

    Nearly perfect - next time will cut salt in half.

    Easy to make and delicious!

  • LaurieVH 7 Dec, 2008

    I just made these yummy cookies and they were pretty easy. I substituted the chocolate chunks with peanut butter chips....OMG they are soooooooo good! (Even if I do say so myself.)

  • lonilgirl 6 Dec, 2008

    I brought these to a party and everyone loved them! They were very rich though and people wanted lots of milk to help wash them down. We also renamed them brownie cookies because of the texture!

  • powerpastry 23 Nov, 2008

    I just made these for the first time and took them to a party. They were such a hit! Everyone was SO impressed!! I will definitely add this to my permanent recipe book!

  • snb260 7 Oct, 2008

    these cookies are awesome, but i find that they aren't sweet enough...or perhaps it need a little hint of something to cut through the richness...i used Ghiardelli semi-sweet chocolate bar and theGhiardelli semi-sweet chips...maybe its just too much semi-sweet? any suggestions?

  • sarahlayne 2 Oct, 2008

    These chocolate cookies are amazing. The name should be changed to Confession Cookies because thats what you will have to do after you eat the whole batch.

  • IrenicEmbers 17 Sep, 2008

    I must be missing something, but I could only get a dozen cookies out of these measurements. Maybe freezing it a bit before portioning it off would be a good idea like others have suggested.

  • CarolinaSalgado 11 Sep, 2008

    I made these cookies and were a hit, everyone loved them. I also add 2/3 cup of flour, much better. And also I add nut, very good taste.

  • car1974 7 Sep, 2008

    These came out looking just as good as the pic in the recipe. Easy to make and follow the recipe. The batter also thickens up after a few minutes sitting out, so it's not to thin. Either way the end result was the same. I used Saco chocolate chunks and I think they helped to the appearance of the cookie.

  • avinoam 6 Sep, 2008

    These are great! I made them for a friend's birthday party and everybody were crazy about them! They got many many complements, and the recipe paper was taken after 5 minutes :P
    They came out flat, I'm not sure why, but the taste was amazing.

  • organeum 1 Sep, 2008

    These are the best chocolate cookies ever! I've made them for a few friends, they all looked at me with their eyes wide open and one of them even said "I've just had my first culinary orgasm"!

  • ZeppelinKing23 30 Jul, 2008

    The Recipe is Perfect, you don't need to change a thing. just chill the dough for like 10 or 15 min and your set. the batter looked way to runny at 1st but within 5 or 10min in the fridge the batter stiffens up. I used See's chocolate chips So bomb!!

  • pammo 22 Jul, 2008

    It worked! He actually came downstairs for more!
    Baking with chocolate is the physical manifestation of love.

  • pammo 22 Jul, 2008

    This cookie is amazing!!!! I usually only bake chocolate chip cookies and brownies, but this is the perfect marriage of the two. My only mistake was running out of milk to enjoy them with. I put one on a plate outside my 16 year old son's room. If he actually comes out I will rename these Miraculous Chocolate Cookies!

  • cookinmamaof2 21 Jul, 2008

    SO glad I found this recipe. These cookies are amazing! So chocolatey and delicious. It worked really well to chill the dough for around 15 minutes before baking. Much easier to handle the dough after it's been chilled. Baked for 11-12 minutes and they were perfect. Also used parchment paper and Ghiradelli chocolate.

  • jeannied59 15 Jul, 2008

    These cookies really are incredible! Followed the recipe exactly and took them to a chef at a local restaurant we frequent. He and his staff went absolutely crazy over them! They were moist and chewy and so insanely chocolate! What a hit!!!

  • angiecita 22 Jun, 2008

    I tried this recipe with butter only and with the butter-crisco mixture. Both results were delicious, but the crisco batch came out fuller and softer--a big hit with friends!
    I think I'll try making this as a blondie recipe next.

  • flutestar 14 Jun, 2008

    These were absolutely amazing cookie! I wouldn't use Crisco in them. I couldn't find chocolate chunks, but chocolate chips worked very well.

  • angiecita 31 May, 2008

    If I use the half-butter-half-Crisco suggestion, should I melt the Crisco in the micro with the butter and chocolate, or add it to the warm/melted choco-butter mixture after? Has anyone tried using white chocolate for the batter to make a 'blondie' version of this cookie?

  • Lenoremalinda 29 May, 2008

    Do these cookies freeze well

  • lupita83 29 May, 2008

    I made this cookies for my family. and after a few minutes they were all gone. they are really good. :)

  • itchy83 23 May, 2008

    Don't use this version of the recipe. 1/4 cup flour isn't nearly enough. Use the other versions with 2/3 cup flour for better results.

  • itchy83 23 May, 2008

    I've experimented with this recipe quite a bit, and I find that it's best to let the batter sit 20-30 min. before putting it onto cookie sheets. Gives the batter time to cool and firm up so that the lumps hold their shape better. It also makes things less messy.

    A variation that I particularly enjoy is: instead of 8 ounces of semi-sweet chocolate, use 5-6 ounces of semi and 3-4 ounces of milk chocolate for the batter. It mellows the cookie just enough to let the chips/chunks stand out more.

  • itchy83 23 May, 2008

    I've been experimenting with the recipe for quite a bit now. The cookies turn out the best if you let the batter sit for maybe 20 minutes or so before spooning onto the sheet. That way the batter has a chance to cool and thicken, and the lumps don't lose their shape before you put them in the oven.

    A variation that you may want to try out is 6oz semi-sweet and 4-oz milk chocolate for the batter, and dark chocolate chips. I find that it mellows the cookie a bit and lets the chips stand out.

  • itchy83 23 May, 2008

    I've been experimenting with the recipe for quite a bit now. The cookies turn out the best if you let the batter sit for maybe 20 minutes or so before spooning onto the sheet. That way the batter has a chance to cool and thicken, and the lumps don't lose their shape before you put them in the oven.

    A variation that you may want to try out is 6oz semi-sweet and 4-oz milk chocolate for the batter, and dark chocolate chips. I find that it mellows the cookie a bit and lets the chips stand out.

  • mitchiesmom 20 May, 2008

    my 2 cents worth - go half on the butter and the other half use crisco shortening, so 2 tbsp butter and 2 tbsp crisco shortening. This should eliminate the flat cookie problem.

  • fuzzythoughts 20 May, 2008

    This is definitely going into my recipe box, and a huge thanks to some of the commenters for their very helpful suggestions!

  • pinkmist 29 Apr, 2008

    how come my batter was very runny? 1st batch filled the whole tray (looked like super thin brownies that got stuck to the tray). I added flour and refrigerated the remaining batter...held shape better but cookies still thinned out.

  • laurenvioli 8 Apr, 2008

    these are so delicious! and they keep really well--i just put a slice of bread in the container with them and they are still chewy!

    YUMMY!

  • mmau 1 Apr, 2008

    iciclegirl is right on all counts: Beating the egg mix very well, and just as crucial, allowing the batter to sit a few (maybe 10) mins. before forming cookies.
    Guanina, I find the cookies much more flavorful after a a day or two (packed in an airtight container in the fridge) - why don't you like them 'aged'?

  • farrahbo 20 Mar, 2008

    those were excellent but not enough chewy.

  • iciclegirl 18 Mar, 2008

    For those of you who got runny batters, you need to really beat the egg mixture until super glossy and thick. Also make sure that your chocolate has completely cooled off. After the second step, I also let my batter sit for a little while. Hope this helps!

  • Guanina 18 Mar, 2008

    The cookies turned out great when I made them and people loved them. One advise though, they should be eaten on the same day or no later than the next.

  • momstheword 18 Mar, 2008

    I chilled the batter before baking and slightly underbaked the cookies. This seemed to help them retain their shape. They did puff up and then sink slightly when cooling.

  • Starbuxgal 18 Mar, 2008

    I made mine at Christmas time and they came out good. Very delicious!

  • bettyagnes 17 Mar, 2008

    I had the same problem with them being flat and thin (they do NOT look thick like the picture). But they taste great.

  • donniejill 12 Mar, 2008

    The batter was very runny. But after they came out of the oven

  • pinkcoco 11 Mar, 2008

    boy oh boy! do i have the same problem with jennlura. 1st batch I made they were flat and thin i think because i added too much butter, And when i tried to remove them from the tray they broke up into pieces. So the second batch i made i added more flour, though still a litte flat and thin, but not as much as the 1st batch, they are a chocoholic's ultimate cookie! i have to drink like a glass of water for every cookie. : )

  • jennlura84 5 Mar, 2008

    Any idea why mine turned out flat and thin? :-(

  • nilla 28 Feb, 2008

    These cookies are delicious, easy to make and quick to make. I made a double batch and fit them all on 3 large cookie sheets. If you are a dark chocolate lover, you will enjoy these cookies. I think I may have baked mine a bit too long even though I followed the advice of the recipe and removed from oven when the tops were cracked

  • stripeydots 27 Feb, 2008

    Outrageous is an apt name for these babies! They were rich and chocolaty, absolutely delicious!

  • jessnjess 15 Feb, 2008

    These cookies are so good I sent the recipe to all my friends and family. Chocolate lovers delight!!!

  • oswissmiss 28 Jan, 2008

    These were so easy to make and they taste so amazing! Pure chocolate heaven!!! I didn't have an extra package of semisweet chunks, so I left them out but added a 1/4 cup of cocoa to the mix... it was divine. I also added a pecans on top for a few. Excellent!

  • bleech05 21 Dec, 2007

    my mother and i just made these cookies they are really delicious, but take a while. we used a metal bakers secret cookie sheet and a metal spatula instead of a plastic one. we're not sure how much of a difference that made but we had no problem making them and they ended up looking like the picture

  • lizindublin 21 Dec, 2007

    Not a great recipe. Definitely needs more flour like the previous posters said. I made a first batch and they were very thin and couldn't get off the pan. After I added 2/3 more flour they look okay in the ovan now -- and thick!

  • wendyrtinsley 19 Dec, 2007

    The 3/4 cup flour recipe is more like it, however I ended up adding 1 1/4 c flour, an additional 1/4 c brown sugar, and a 1/4 c powdered sugar. The dough was still too thin, so I chilled them overnight, took it out to soften and then put it back in the mixer to warm it up and add some air. They were very thick and chunky, but pretty delicious! There are so many other recipes to try that are better though. :)

  • 3beauties 18 Dec, 2007

    Does anyone know how far ahead you can make these cookies if giving as a gift?

  • sorenjensen 18 Dec, 2007

    These Outrageous Chocolate Cookies were EXQUISITE, ABSOLUTELY DIVINE! Every time I sink my teeth into the chocolatey goodness I spin out of control. I will defiantly be sharing this recipe with ALL my friends and maybe even random people on the street, that is how good they are :D MARTHA YOU ARE A SAINT!!

  • malinibartels 17 Dec, 2007

    It was more like batter than dough. I added more flour at the end. I also used pecans and used a Silpat to prevent sticking.

  • mnbaker 14 Dec, 2007

    When I went to make these today I thought 1/4 cup flour seemed too little. When I searched Outrageous Chocolate Cookies, I found a different page at marthastewart.com that had the same recipe but 2/3 cup flour. Which is correct? (I'm going with 2/3 cup today).

  • LauraJeanne 13 Dec, 2007

    I made these cookies for a cookie exchange. Everyone loved them, including my family. I would make them again.

  • smcdonald 9 Dec, 2007

    Great taste. My cookies stuck to the cookie sheet and were quite thin.

  • tracyvine 8 Dec, 2007

    These are excellent cookies. I have had some trouble with the cookies not setting up after baking. The solution that I found is that the dough needs to rest for 10 minutes after mixing. This will allow the melted chocolate to cool and the cookies bake nicely and are set but still have that lovely chewy, brownie quality.

  • ShawnU 8 Dec, 2007

    These cookies rock. They are so yummy. I would love to try them with Andes mints that sounds good.

  • pandacooks 6 Dec, 2007

    I found these to make an excellent pudding! A complete waste of a biscuit, as they did not hold their shape.... I had to chuck them out - what a waste of good chocolate!

  • Beckalicious 6 Dec, 2007

    These have become one of my new favorites. Sometimes I substitute chopped up Andes mints for 8 oz semisweet chocolate. Delicious!

  • mauibythesea 5 Dec, 2007

    Just the best cookies