Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Outrageous Chocolate Cookies 3.7 (1,187) 153 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 11, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 45 mins Yield: 2 dozen Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy. Ingredients 8 ounces semisweet chocolate, roughly chopped 4 tablespoons unsalted butter ⅔ cup all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 2 large eggs ¾ cup packed light-brown sugar 1 teaspoon pure vanilla extract 1 package (12 ounces) semisweet chocolate chunks Directions Preheat 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 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. 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. Cook's Notes Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough. Cookies can be stored in an airtight container at room temperature for two to three days. Rate it Print