Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Buttons 3.2 (9) Add your rating & review 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 June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 100 This is a decadent treat all chocolate-lovers will enjoy. Ingredients ¼ cup all-purpose flour ½ teaspoon baking powder ⅛ teaspoon salt 2 tablespoons unsalted butter 6 ounces bittersweet chocolate, finely chopped 2 ounces unsweetened chocolate, finely chopped 2 large eggs ¾ cup plus 1 tablespoon granulated sugar ½ teaspoon pure vanilla extract 5 ounces semisweet chocolate chips Directions Whisk together flour, baking powder, and salt in a small bowl. Place butter and bittersweet and unsweetened chocolates in a heatproof bowl. Set bowl over a pan of simmering water, and stir until smooth. With a standing mixer fitted with the whisk attachment, beat eggs and sugar on medium-high speed until pale and fluffy. Beat in vanilla and chocolate-butter mixture. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in chocolate chips. Let dough stand for 30 minutes. Preheat oven to 350 degrees. Drop teaspoons of dough onto parchment-lined baking sheets, spacing 1 inch apart. Bake until just set (interior will be fudgy), about 12 minutes. Let cool on sheets on wire racks. Cook's Notes Cookies can be stored in airtight containers for up to 3 days. Rate it Print