Quinn and I are not among the throngs who celebrate Valentine’s Day. That day and all the chaos surrounding it have never appealed to me. Luckily, Quinn feels the same way. So, I’m not one to make heart-shaped baked goods. That doesn’t mean that I can’t indulge in one thing synonymous with Valentine’s Day – chocolate.
While BoB is certainly no stranger to chocolate, it seems I never run out of chocolate recipes to try out. This particular one comes from Martha Stewart’s website via Everyday Food. Although I have far more cookbooks than I care to count, I find myself looking more and more toward the internet for recipes. Call it laziness or convenience, but most of the time I just find it’s easier to look that way than flip through a mountain of cookbooks.
On with the cookies…. I can’t say enough good things about them. They are so very rich and delicious. If you’re a serious chocolate fan, then you should certainly try them out. Don’t be concerned about the consistency of the dough. It’s not like most cookie dough, but more like brownie batter. In fact, you may think there’s no way they’ll hold together.
I love the look of these cookies. They have a crackled appearance, lighter on the outside with beautiful dark chocolate on the inside. As with those decadent brownies, I implore you to use the best chocolate you can. When baking something so utterly chocolate, it’s really worth it to use good ingredients. I used Ghiradelli chocolate for the dough and Guittard chocolate chunks.
Although I’m not exactly celebrating Valentine’s Day, I can still get behind some of its trappings, especially the chocolate. For those of you who will be celebrating, here are a few more baking suggestions from the archives:
Ingredients
- 8 ounces semisweet chocolate, roughly chopped
- 4 tablespoons unsalted butter
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 12 ounces semisweet chocolate chunks
Instructions
Preheat oven to 350°.
Heat chopped chocolate and butter in a microwave-safe bowl. Stir every 20 seconds until almost melted. Set aside.
Whisk together flour, baking powder, and salt. In a separate bowl, beat eggs, brown sugar, and vanilla at high speed with an electric mixer. Mix until light and fluffy. Beat in melted chocolate. Mix in dry ingredients until just combined. Stir in chocolate chunks.
Drop dough by heaping tablespoons onto baking sheets. Place 2-3 inches apart. Bake 12 to 15 minutes, or until cookies are shiny and crackly but soft in the center. Cool on baking sheets 10 minutes. Then, transfer to racks to cool completely.
Notes
Recipe adapted from Everyday Food.
February 14th, 2008 at 5:39 pm
Holy molly… the shot of the eaten cookie made me drool in 2 seconds. those look sooo amazing… seriously! that’s what i want for valentine’s!
February 14th, 2008 at 6:25 pm
I am looking at the half eaten cookie and hope that I could finish the remaining half! Happy Valentine’s Day!
February 14th, 2008 at 6:34 pm
Those look wicked. In a good way!
February 14th, 2008 at 7:43 pm
You had my attention from reading the name of the cookies! I appreciate when you also share bits of info…like the brand of choc used in these cookies.
February 14th, 2008 at 9:06 pm
mm these fudgy cookies are amazing! you know when they are brownie-like, they are gonna be good. I made some of these ones from Jill O Connor’s book and they turned out like yours. Delicious
February 14th, 2008 at 9:54 pm
Aran and Mandy, Quinn was kind enough to make the sacrifice to get the half-eaten cookie.
Thanks, Megan. You’re absolutely right.
JEP, “outrageous” is definitely a good word for them.
Amanda, they are certainly brownie-like. Very good indeed!
February 14th, 2008 at 11:19 pm
Like brownie cookies! Oh – wow!
And if there’s already the word ‘outrageous’ from you, I am so totally interested:D
February 15th, 2008 at 12:45 am
Wow these look so yummy! I’m definitely going to have to try making them.
February 15th, 2008 at 1:06 am
Oh my these look so rich and decadent. I’d like a bite too please!
February 15th, 2008 at 3:00 am
Ooooo. I am drooling over the photos!
This is already the second super chocolate recipe I see this morning I would love to try this week-end!!!
February 15th, 2008 at 3:37 am
I’m not usually a big fan of cookies but these photos have sold me – the crackled tops and gungey insides look gorgeous… definitely putting these on the to-bake list!
February 15th, 2008 at 6:38 am
wow…those look amazing!
February 15th, 2008 at 7:08 am
Wow, these are breathtaking, Jen!
I added that recipe to my del.icio.us a while ago but haven’t tried it yet – now I think I should do it soon!
February 15th, 2008 at 7:54 am
Yes! I’ve been searching for a good chocolate cookie recipe all week. This one looks right up my alley.. more sugar than flour.
February 15th, 2008 at 8:15 am
Yum! Those look very fudgy and chewy. I will definitely be trying those. I’ve been pretty pleased with most Martha recipes I’ve tried, this one looks like it hit the mark as well!
February 15th, 2008 at 8:36 am
Mmmmm. These look like they didn’t turn out terribly flat (I hate that). I have a recipe for “Chocolate Wows” on my RecipeGirl site that look similar to Martha’s recipe. Those are good too
February 15th, 2008 at 9:32 am
I thought these looked good from the outside, but the photo that shows the middle makes me really want to eat some!!
February 15th, 2008 at 9:41 am
I think I would hurt myself with those. It wouldn’t be pretty.
February 15th, 2008 at 1:37 pm
OMG !!! What is that ??? its driving me crazy … i need to have some now .Jennn ….. nowwww !!!!!
February 15th, 2008 at 2:23 pm
Wow! Those look like fudgy bites of awesomeness!
February 15th, 2008 at 7:47 pm
Evelin, Martha actually gave them the name “outrageous” to begin with, but I certainly agree with her.
Ashley, I hope you like them!
Meeta, I’m always glad to share!
Francesco, let me know what you think if you try them.
Indigo, maybe my eyes fail me, but it looks like you typed that you are “not usually a big fan of cookies.” Okay, I so don’t get that.
These could definitely change your mind.
Thanks, Patricia. Hope you like them!
Alicia, I see that you understand that good things can happen when the ratio of sugar to flour is in favor of the sugar.
Amy, all of Martha’s recipes I’ve tried for a while now have been excellent. She and I are getting along famously.
RecipeGirl, any cookie worthy of being called a “chocolate wow” has to be good.
Deborah, the inside is really the payoff. So, so good.
Joy, I would say that it would be easy to hurt yourself with these, but they’re so rich that I can only eat one at a time.
kate, if the picture invokes that kind of response, then maybe you need to bake some soon. Or maybe not.
Thanks, Brilynn! What a great description!
February 15th, 2008 at 8:17 pm
These are making me drool!!!
I am definitely making these ASAP!!
Thanks for the great recipes and photos!!
Terri
February 15th, 2008 at 8:34 pm
If stranded on a dessert island…these would totally do! Look at that cookie! I have bookmarked it for the cookie monster. We stay home on Valentine’s Day. I 3 roses for the first time in 10 years…that was a something!!
February 15th, 2008 at 8:35 pm
oops I meant “deserted island”….see what they do to me?!!!
February 15th, 2008 at 8:40 pm
Those look wonderful. I’m with you — I have lots of cookbooks but it’s easier to look on the internet for recipes.
February 15th, 2008 at 9:52 pm
Terri, you’re welcome! Hope you like them.
Tartelette, lol! And roses? How sweet!
Tracy, with all the recipes on the internet, I sometimes wonder why I even buy cookbooks. But then I just laugh at myself and buy more.
February 15th, 2008 at 10:22 pm
So after seeing these this morning I designated them as my baking project for the night. I made a half batch and subbed peanut butter chips for the chocolate chunks because my brother was begging for chocolate PB cookies. They’re great; I love the crackly tops and chewy texture.
They don’t look nearly as pretty as yours though.
Thanks for posting this!
February 16th, 2008 at 7:10 am
I made these yesterday and mine didn’t look a thing like your pictures! Mine came out flat and huge. What did I do wrong?!
February 16th, 2008 at 8:19 am
These look SO delicious! That chewy, fudgy inside has my name written all over it – bookmarked these to give them a try!
February 16th, 2008 at 8:30 am
That darn Martha Stewart! Who else would put out a recipe for a cookie that’s just as much a brownie? Talk about combining the best of both worlds! And which is better? Cookie? Brownie? Cookie Brownie? Uhhh… this cookie – you can have your brownie and eat it too!
Ok, I’m just getting silly now… but seriously, this brownie style cookie looks simply delicious. I’m grabbing this recipe NOW and heading to the kitchen. So what if it’s only 8:30 AM? Who needs coffee cake when you can eat… THIS! (Thanks for sharing.)
February 16th, 2008 at 7:41 pm
Holy cannolli those look amazing. I need to put this in my recipe file.
February 16th, 2008 at 9:15 pm
Alicia, I’m glad you like them!
Laura, maybe the dough was overmixed? That’s my first thought.
Amy, let me know what you think after you make them.
Cork & Feast, this cookie is the best of both worlds. Great for when you can’t decide whether to bake cookies or brownies. I hope you liked them!
Cathy, these are certainly amazing. I may need to see if there are any left….
February 19th, 2008 at 6:26 am
Those cookies look asolutely amazing. Great, great photos. A pure chocolate indulgence.
February 19th, 2008 at 8:34 pm
Thanks, Joanna!
February 20th, 2008 at 1:09 pm
I made these cookies last night and my husband loved them. My son said they tasted “funky.” But I think he’s crazy. I mean, how could something with butter, chocolate, sugar, and more chocolate be “funky?”
February 20th, 2008 at 2:34 pm
*wow*! Pure decadence!
I totally echo using the best chocolate – those Guittard chunks are quite heavenly.
Hmm … they look somewhat funky too
February 20th, 2008 at 6:11 pm
Jennifer, maybe he’s not quite developed a taste for darker chocolates. It took me a while. Glad you and your husband liked them!
Kaykat, thanks. I think I’ve become a chocolate snob.
February 20th, 2008 at 9:10 pm
I’m making these right now.. and I’m getting I just want to eat one.. So I’m sitting here staring at your pics!!
I’ll link you when I post about them. Oh how I hope they turn out as wonderfull as yours!!!
February 21st, 2008 at 11:45 am
Looks like you enjoyed them! Aren’t they wonderful?
February 22nd, 2008 at 8:54 am
Oh My! Those are gorgeous.
February 26th, 2008 at 6:09 pm
Thank you so much for sharing this recipe. I made them and wow, they were sooooo good! Very deep and chocolatey, loved them. My DH and I ate every single one!!!
February 26th, 2008 at 7:17 pm
Thanks, Anna! I like your version, too.
Jennifer, I’m glad you liked them!
February 29th, 2008 at 8:10 pm
You have a great blog…love your recipes.
I am going to do the mud slide recipe for my class in April.
February 29th, 2008 at 9:07 pm
Thanks, Sally! Hope you like the Mud Slides.
March 18th, 2008 at 11:53 am
Oh My Goodness! These cookies look delicious!
March 26th, 2008 at 8:15 pm
These look fantastic! I’m going to make one batch normally, then switch things up by replacing the semisweet chocolate with white chocolate for the second (and perhaps substituting the vanilla for almond extract in the second batch, but I’m still debating that). Wish me luck!
March 26th, 2008 at 9:34 pm
Thanks, Christine!
TetsujinWave, let me know how the white chocolate works. Sounds interesting!
April 21st, 2008 at 3:53 am
Oh my god!
i am head over heels in love with these cookies! just the sight of their crackly and gooey apperance made me nearly speechless.
They look sooo good.
I am going to make a batch of these as soon as possible.
April 21st, 2008 at 6:55 am
NIkki, I hope you like them!
April 26th, 2008 at 9:47 am
I tried making these cookies using Splenda brown blend. However, they turned out to be paper thin and they did not have a crackly surface. I followed every single step correctly. Could someone please tell me what the problem could be?
April 26th, 2008 at 5:41 pm
Nikki, I’ve never baked with Splenda, but I would assume that’s what made the difference if that’s all that you changed with the recipe. I checked Splenda’s website and found this information that seems helpful.
August 2nd, 2008 at 9:38 am
I made these amazing cookies last night during a desperate chocolate attack. They turned out absolutely delicous! I did follow two tips from other posters and I think that’s what made the difference for me. First, I really whipped the egg/brown sugar mixture and second, I let the batter sit in the fridge for 15 minutes before putting them on the cookie sheet. I didn’t have any chocolate chunks on hand, so I used white chocolate chips and they were devine. I will definately be baking these again!
August 2nd, 2008 at 1:04 pm
Lisa, I’m glad you liked them! The dough can be a bit temperamental, but they are definitely worth it.
August 31st, 2008 at 11:05 pm
Did you take any of the suggestions the commenters left on the original (Martha) recipe site, such as chilling the dough for a bit before putting it on the cookie sheet? I had made these before finding the recipe on your site and mine came out very thin and flat… still, the taste is really fantastic.
September 1st, 2008 at 11:05 am
Dawn, for whatever reason, I really didn’t have much trouble with this dough. However, I think chilling the dough would probably help keep them nice and thick.
October 19th, 2008 at 4:26 am
can i replace those 2 eggs with something else? thanks
October 19th, 2008 at 9:22 am
cherry, you could try an egg substitute. I’ve had hit or miss results using that, but it’s worth a shot.
October 21st, 2008 at 1:50 am
unfortunately egg substitutes are not available back home. i was wondering whether plain yogurt or milk would do the trick. coz this cookies looks way too tempting to pass up.
December 15th, 2008 at 8:46 am
I made these over the weekend for a cookie swap and doubled the recipe. They were delicious!
Rereading your post, I must have done some math wrong because my dough was super thick — almost too hard for my cookie scoops.
The resulting cookies were delicious though! Very chewy and chocolately. I’ll have to try a single batch to see what they were supposed to be like.
January 6th, 2009 at 4:48 pm
FYI, I don’t think the Martha Stewart link works anymore. Love the cookies though. They were a hit with my family!
January 6th, 2009 at 7:21 pm
Thanks, Dianna. I have fixed the link.
January 23rd, 2009 at 8:37 pm
For those of you who’ve had trouble with the recipe link to Martha’s website, I’ve added the recipe to BoB and changed the link at the top of the post. Happy baking!
January 31st, 2009 at 7:13 pm
Heeeeey. My question may be a bit off-topic, but the fact that I haven’t been able to answer it myself has been driving me crazy.
Whenever I bake a batch of cookies that contains a substantial amount of cocoa powder, the dough seems to thin while the cookies are in the oven. Is it the cocoa, or should I be refrigerating the dough for at least an hour before I portion it into cookies? I would appreciate any advice that someone might have.
February 28th, 2009 at 6:20 pm
Whoa!!!
those look SO good! :3
March 7th, 2009 at 2:42 pm
These cookies looked so amazing I just had to try them… & they tasted just as amazing as they look! Quite possibly the best cookie I’ve ever had. I’m making them again today. Thanks!
July 13th, 2009 at 9:43 pm
I Actually made these cookies and t first they came out super thin… the recipe only calls for 1/4 cup of flour which i believe is a mistake i added an additional cup of flour and the cookies turned outjust like the picture!!!!!
so add 1 and 1/4 cups of flour!
August 8th, 2009 at 2:28 pm
I made these 3 times now and if you want these to turn out you need to add additional flour or chances are they will be flat, trust me on this. Add like an additional 1/2 cup and let the batch stand for like 7-10 minutes. They are the best!
September 7th, 2009 at 1:18 pm
I made these yesterday and they turned out flat as pancakes and did not turn out at all. I then looked up the recipe on martha stewarts page and found that the recipe on this site is wrong! it says 1/4 cup flour when martha uses 2/3 cups flour. I think that probably made the difference?
September 9th, 2009 at 8:14 pm
Kenna, the original recipe I used had a different amount of flour, but Martha’s site now has 2/3 cups. I’ve updated the recipe on BoB, too. Don’t give up on these cookies, though. They are so worth the trouble! Thanks!
October 20th, 2009 at 8:01 pm
I was disappointed – my cookies were flat and didn’t taste very good. I read several comments but didn’t read far enough. If you read the comments why haven’t you corrected the recipe or put in a note about the amount of flour. I am not sure I want to put more time and effort into this recipe.
February 6th, 2010 at 10:53 pm
I just made these for my family and, oh my gosh, they were SO good! some of the best cookies I’ve ever made! I thought they’d turn out flat so I froze them for about an hour and I think that helped a lot to give them the cakey yet crackly texture. I suggest this to people having issues. Thank you!!
September 17th, 2011 at 12:50 pm
WOW, those look sooooo fudge-like!!!
September 6th, 2012 at 6:50 pm
Just made these and they turned out terrifically! Thanks for the great recipe, I followed the recipe exactly but refrigerated for a few hours. The cookies were soft and chewy on the inside just like a brownie, yum delish!
April 19th, 2013 at 3:52 am
Hi, I tried this recipe and I liked it so much that I translated it in Italian for my blog here: http://lacucinadimaela.blogspot.it/2013/04/cookies-triplo-cioccolato.html#.UXD3oteROJM
Thanks a lot!