Martha Stewart’s Recipe… Marti’s cooking. Ahhhhhh, what could be better? I’m away from home, unable to try recipes and file them away. So I’ve decided to collect them here online. It’ll give me a sense of hope to get to go home, successfully, and soon.
They’re meticulous, careful, and dependable… in addition to being great. This recipe is for chocolate-chocolate chipper cookies. But… since we all know that I’m not a big chocolate fan and think that actually chocolate chip cookies are rather pedestrian, well, let’s just pick up our feet and dance a little faster, huh?
I began with Martha’s recipe for Outrageous Chocolate – Chocolate Chunk Cookies, but… (and wow! look at how chocolatey that is!) but since I only eat chocolate when I am truly craving it, we’re going to add a little more dark, bitter satisfaction here and there, aren’t we?
Aw, you know it, Baby! And while we’re putting chocolate in cookies, let’s use 86% chocolate. Do you know how that stuff tastes as it melts at a much lower temperature on your hot tongue?
Mmmmmm! let’s get started, shall we? And don’t come crying to me if you have to have a glass of milk with yours because it’s so rich and gooey-good!
Outrageous Chocolate – Chocolate Chunk Cookies ala Marti
Makes 2 dozen
- 8 ounces semisweet chocolate, roughly chopped
- 4 tablespoons unsalted butter
- 2/3 cup all-purpose flour, spooned and leveled
- 1 Tb. instant coffee (or postum)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1 teaspoon vanilla extract
- 3 4oz dark chocolate bars, 86%, cut into chunks
- Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt. Separate out 2 tb. of flour in mortar and pestle. Crush in coffee or postum granules.
- 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 sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.