Move over brownies! These cookies are super chocolatey, soft, and chewy. Loaded with chocolate chunks. Quick, easy, and delicious. The recipe for these tasty cookies was adapted from Martha Stewart Living; I melted the chocolate in a double boiler and adapted the cooking time to use a convection oven. I’m ready to make them again!!
I’m bringing these goodies to Fiesta Friday #59 at The Novice Gardener. Enjoy 🙂
Yield: Makes 2 dozen
- 8 ounces semisweet chocolate, roughly chopped
- 4 tablespoons unsalted butter
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1 teaspoon pure vanilla extract
- 1 package (10-12 ounces) semisweet chocolate chunks
- Preheat the oven to 350 degrees (on convection).
- Heat chopped chocolate and butter over a double boiler. Set aside to cool.
- 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, about 3 to 5 minutes. 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, 8 to 10 minutes in a convection oven, or up to 12 to 15 minutes in a standard oven. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely. (Do not bake the cookies to a crisp; they are meant to be soft and chewy.)
Note: Don’t worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.
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