Wednesday, April 11, 2012

Outrageous Chocolate Cookies

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Why is it that I always want to bake when I'm trying to eat healthy? Like not just one thing, but cookies, muffins, cakes, breads. Who does that? Well I do. And when these amazing cookies are staring you dead in the eye, you can't help but take a bite. And then another. And then before you know it, the entire thing is gone annnddd there goes your diet. But these are SO darn good. I had to give most of them away so I wouldn't be tempted to have another, but you better believe I will be making them again as soon as June 17th comes around!

For some reason when I think of chocolate chip cookies, I think of Christmas. During the holidays, I always have pounds and pounds of them sitting on my counter, but I never have or make them any other time. Why is that? I think I should be able to have a chocolate chip cookie any time of year! And this time I decided to one-up them and make a chocolate chocolate chip cookie. Double the fun! Seriously though, these are so stinkin' good. If chocolate is your vice, you've come to the right place. Enjoy!

Printable Recipe

  • 8 oz. mini semisweet chocolate chips
  • 4 tbsp. unsalted butter
  • 2/3 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 large eggs
  • 3/4 cup packed light-brown sugar
  • 1 tsp. pure vanilla extract
  • 1 package (12 oz.) semisweet chocolate chunks

Preheat the oven to 350 degrees F. 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.


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