Every Thursday is Cookie Day!!!
Isn't it funny how you stumble upon a recipe on foodgawker or tastespotting and when you click on the originating site...they have this posted recipe and they tell you that they didn't have great success and so they used another....why did they bother? They posted the 'unliked recipe' and only provided a link to the one they actually made....I don't understand people sometimes.....silly people! I swear at times I felt like I am a mouse in a maze looking for cheese in the foodie blog world! LOL
So I found the cheese....er um...the originating recipe for this cookie I found and I used to EXACTLY as shown (yes, I know I didn't tweak it....shocking huh?...um well I did add one thing...that isn't a tweak but an addition, right?)
If you ever tried and loved Ina Garten's Outrageous Brownies....Martha's got an outrageous cookie just like it...
Outrageous Chocolate Cookies
They're soft and chewy with a slight crunch on the outside. Kind of a cross between a brownie and a cookie. One cookie will satisfy your chocolate craving for sure! Got milk?
8 oz. semisweet chocolate, roughly chopped (or use semisweet chips and you won't have to chop the chocolate)
4 tbsp butter
2/3 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup light brown sugar, packed
1 tsp vanilla
1- 12 ounce package semisweet chocolate chunks
1 cup chopped walnuts (this was my add-in, I did about 2 handfuls)
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. (It took me like 2-3 30 second intervals and just stirred it for a bit to help it to continue melting) 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.
- The disher I usually use for my cookies to be uniform....I totally went crazy and overflowed the scoop. This recipe with overflowing disher scoops rendered me about 20 large cookies. I also recommend parchment for this cookies for they came right off...but the ones on my silpat stuck a bit...
- As for the procedure, I melted the chocolate and butter, tempered it into my egg/sugar mixture and put all the egg into the chocolate in the large bowl. I did not want to dirty another mixing bowl at this point (our water was turned off from a water main break being repaired) so I just dumped the flour, baking powder and salt right onto the chocolate mixture. My cookies turned out just like the pictured ones and the texture was like they described, chewy with a slightly crisp outside.
- With the addition of the walnuts...they were exactly like a brownie cookie. This is DEF. keeper recipe!!!!