Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Outrageous Chocolate Cookies 3.7 (1,187) 152 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. 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