Called outrageous chocolate cookies, these cookies definitely deserve their name for being outrageously attractive. The pictures don’t even do them justice: these cookies look really pretty in real life, like small pieces of cake covered in a very thin layer of chocolate. If you want an easy to make cookie that’s all chocolate and yet looks attractive and tastes like a soft and chewy piece of a very good chocolate cake – try these, I beg you!
Even though these cookies are very easy to make, you’re dealing with melting the chocolate here, and that could affect your success with this cookie. This cookie got multiple raving reviews on Martha Stewart site, but a lot of commentators had issues like having a cookie batter that’s too thin, and, as a result, cookies spreading too flat during baking resulting in not so attractive look (while still tasting good).
To avoid that, the important thing is not to over melt the chocolate in step 1. That’s why in step 1 you melt the chocolate in microwave in 20 seconds increments to keep checking so that you melt it just enough to mix with other ingredients – don’t let the chocolate get too runny. Melted chocolate should have the consistency of a thick frosting (not a liquid) before you add it to the flour mixture. If it’s too runny, let it cool a little before adding it in. The cookie batter in the end should not be thin. If it is thin, let the batter stand for a while to harden – by letting the melted chocolate harden in the batter. The resulting batter should look like a cookie batter (hardened) and not like a cake batter (runny).
Original recipe calls for semisweet chocolate chunks, but any type of chocolate chips, chunk, or morsels will work.
While these cookies are easy to make, here is what I learned from the process, and skipping any of those steps can result in outrageously flat cookies (though still tasty) or dry cookies. Remember, these are supposed to be soft and chewy, with only the top of the cookie that’s crunchy. So to have the success with these cookies, make sure to:
1) (let me repeat) Melt the chocolate in step 1 just enough to mix, and when you mix it in and if the batter seems runny due to hot chocolate, allow the batter to cool down for some time to harden up. By allowing the cookie batter sit for a while, the hot melted chocolate will cool down and harden the cookie dough.
2) Beat your eggs and sugar in step 3 really well, until light and fluffy – otherwise the dough will be too thin.
3) Do not over cook the cookie. The cookie should not be dry, it should still be soft and brownie-like after 12-15 minutes of baking (no more, maybe less – depends on your oven).
4) To avoid cookies spreading too thin during baking, make sure to follow all of the steps above, and also use cold baking sheets – not hot or warm baking sheets that have been sitting for an hour underneath your pre-heated oven.
These cookies keep well for a week in an air-tight container.