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Outrageous chocolate cookies

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Outrageous chocolate cookies

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!
Outrageous chocolate cookies

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).

Outrageous chocolate cookies

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).


Outrageous chocolate cookies

Original recipe calls for semisweet chocolate chunks, but any type of chocolate chips, chunk, or morsels will work.

Outrageous chocolate cookies

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.

Outrageous chocolate cookies

Total Time: 40 minutes

Yield: 1 or 2 dozens (depending if you make large or small cookies)

Outrageous chocolate cookies


  • 8 ounces semisweet chocolate, chopped
  • 4 tablespoons unsalted butter
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 package (12 ounces) semisweet chocolate chunks, or equal amount of semisweet chocolate chips


  1. Preheat the oven to 350 degrees. Heat 8 ounces semisweet chocolate chips and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted. Make sure not to over melt the chocolate, melt it just enough to mix – as I emphasized above in the post.
  2. In a separate bowl, whisk together flour, baking powder, and salt.
  3. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed really well, until light and fluffy. Reduce speed to low; beat in melted chocolate (remember, the melted chocolate should not be too runny). Mix in flour mixture until just combined. Stir in chocolate chunks (or chocolate chips). If your batter is too runny (due to over melting the chocolate in step 1), let the batter stand for some time to get hard.
  4. Spray baking sheets with cooking spray – it’s important: I found that these cookies really stick to the baking sheet if you skip this step. Drop tablespoons (or less) of dough onto cold baking sheets 2 inches apart. Let me emphasize – cold baking sheets (not hot or warm baking sheets that have been sitting underneath your pre-heated oven). Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Do not overcook the cookies, the texture should still be soft, that of a brownie, when you take them out of the oven. If you overcook them, they will be too hard. Do not bake them to a crisp, they are supposed to be soft.
  5. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.


Adapted from Martha Stewart


Outrageous chocolate cookies

Outrageous chocolate cookies



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{ 72 comments… add one }
  • Monique March 23, 2013, 5:37 am

    I am certain you will have many making these Julia as they are popping right off the scree..You have great light!Apart from great talent:)
    You made me smile as I baked a birthday cake yesterday and burnt..actually burnt my first batch of chocolate in the microwave:)

  • Denise [email protected] Brazil To You March 23, 2013, 5:58 am

    These cookies are outrageous and more…Pieces of heaven on Earth!!! I just wish I had all of them for myself.

    • Linda Clark December 6, 2016, 11:41 am

      Just wanted to comment about the runny batter. Semi Sweet chocolate chips are harder than Milk Chocolate…so the type chocolate you use will make some difference.

  • Jacqueline March 23, 2013, 6:35 am

    Those are the most gorgeous cookies! So pretty. who could resisit having one. The tips are good too, wouldn’t have considered that, although my go-to cookie recipe uses cocoa and not melted chocolate. On the subject of melting chocolate, I got the most wonderful silicone melting pot from Lakeland. Best chocolate gadget ever!

  • Barb March 23, 2013, 9:51 am

    These are incredible! I’ve never seen anything like them with the light shell and the dark chocolate inside.

  • [email protected] March 23, 2013, 4:45 pm

    I think I used that recipe years ago. I still have it floating around somewhere in one of my drawers where I keep recipes. Remember them being excellent, but I’m sure that with your tips I can do an even better job of making them next time. I never considered that maybe sometimes I was overmelting the chocolate.

  • Baltic Maid March 23, 2013, 5:01 pm

    These are incredibly beautiful… I am drooling over the chocolatey gooeyness of these cookies!

  • Kayle (The Cooking Actress) March 24, 2013, 7:20 am

    These truly do look OUTRAGEOUS! I love love love these cookies, so chocolatey, so wonderful, so happy 🙂

  • [email protected]'s Recipes March 24, 2013, 8:22 am

    o my lord…these look to die for! Gorgeous clicks!

  • Colleen, The Smart Cookie Cook March 24, 2013, 8:48 am

    Oh WOW does that look like fudgy heaven! These are the kind of cookies I wouldn’t be able to share because I’d want to hoard the delicious devils all to myself.

  • [email protected] March 24, 2013, 1:08 pm

    These look terrific! My wife is the real cookie baker in the family, so I sent her the link – she’ll flip when she sees these! Really good stuff – thanks.

  • My Italian Smörgåsbord March 25, 2013, 7:58 am

    beautiful Julia! and just love your photography, as usual! ciao

  • Ari @ Ari's Menu March 25, 2013, 10:13 am

    Yes. To all of it. Brownie-like cookies are my very favorite, in fact I just made some yesterday!

  • Kiran @ KiranTarun.com March 25, 2013, 10:55 am

    I’m salivating just looking at the photos — and what an appropriate name for this cookies 😉

    • Tobi September 11, 2014, 1:55 pm

      These look heavenly.

  • Rosie @ Blueberry Kitchen March 26, 2013, 4:00 am

    Oh yum, your cookies look divine!

  • ahu March 26, 2013, 4:44 pm

    Oh these look amazing!

  • Natasha @ The Cake Merchant March 26, 2013, 8:41 pm

    You don’t have to beg me to try this recipe. These look so fudgy and delicious!

  • Marina of Let the Baking Begin! March 27, 2013, 8:05 pm

    Oh my gosh, these look outrageously good! Seriously drooling here!

  • Sara {Home is Where the Cookies Are} April 8, 2013, 6:43 am

    These look amazing. My kids would flip for that soft gooey inside!!

  • Donna November 29, 2013, 12:44 pm

    Would it be ok to add macadamia nuts when you use the white chocolate?

    • Julia December 7, 2013, 3:58 am

      Yes, macadamia nuts and white chocolate would be GREAT in this cookie. In fact, I’ve made these with white chocolate – here is the recipe: outrageous chocolate cookies with white chocolate chips

      I wouldn’t add too many macadamia nuts, just a few, otherwise it might ruin that nice shell-like outside texture of the cookie.

      • Melissa March 15, 2015, 6:36 pm

        Is it absolutely necessary to use Unsalted butter? I don’t want to run to the store if I can just use the regular quarters I have in the fridge!

  • Debbie December 7, 2013, 9:43 am

    Have you tried freezing these? I need to make cookie boxes for approximately 15 people and would love to include these in the mix. Any other recommendations for make-ahead & freeze cookies would be appreciated!

    • Julia December 7, 2013, 5:55 pm

      I did try to freeze them and it was not a good idea. 🙂 The texture was outright ugly once I baked them! It must have to do with the fact that we’re using melted chocolate here and if it freezes, the whole cookie loses its texture. I don’t think these are freezable at all, as the melted chocolate hardens if frozen and turns into tiny chocolate chip chunks within the cookie dough (vs. a nice shell if you bake them fresh).

  • Sarah @ the magical slow cooker February 3, 2014, 10:14 am

    I’ve made these cookies before, and they are AMAZING!

    • Julia February 3, 2014, 2:57 pm

      Yes, I love them! 🙂 My favorite chocolate cookies! 🙂

  • linda March 9, 2014, 1:53 pm

    I pinned this recipe to my pins a few days ago and it has already been repinned 10 times. The picture makes them look delightful and cant wait to try them. This reminds me of a recipe that I used to make for bridal showers and such. It began with melting ghiradelli block of chocolate. and they had the crunchy shell outside

    • Julia March 10, 2014, 3:13 pm

      Oh yes, the better the chocolate quality, the better these cookies will come out! Using Ghirardelli chocolate will make them even tastier! Thanks for pinning, and I hope you do try these! 🙂

  • megan April 11, 2014, 11:34 pm

    How much does this recipe make?

    • Julia July 23, 2014, 11:31 pm

      1 or 2 dozens depending on the size of the cookies.

  • Wannes April 16, 2014, 9:04 am

    Those cookies look amazing!
    Can’t wait to try them.
    What type of oven do you use; fan or convection?

    • Julia July 23, 2014, 11:30 pm

      I use regular oven, no convection.

  • Kaysha April 26, 2014, 5:34 am

    These look and sound amazing! I’m going to definitely try these very soon. I’m thinking about subbing the all-purpose flour with white whole wheat flour or a mix of both. Any suggestions?

    • Julia July 23, 2014, 11:30 pm

      Subbing all-purpose flour with whole wheat flour or a mix of both could be tricky, as whole wheat flour is very dry compared to all purpose flour. That could mess up how cookies will look in the end.

  • Kevin | keviniscooking July 12, 2014, 5:39 pm

    These look so sinfully delicious! A must try in September after training is over…
    Beautiful images – as usual Julia.

  • Yasmin July 16, 2014, 11:42 pm

    How many cookies can you make in one batch?

    • Julia July 23, 2014, 11:24 pm

      1 or 2 dozens, depending if you’re making them large or small. These actually look really good in a large size.

  • Katie C July 18, 2014, 3:32 pm

    These are by far the best chocolate/chocolate chip cookies I’ve ever made! Thank you for sharing. Your pointers made them easy to make and the recipe is delicious 🙂

    • Julia July 23, 2014, 11:14 pm

      I am glad that the instructions are helpful! Enjoy the cookies!

  • Kim August 11, 2014, 10:36 am

    THANK YOU SO MUCH !! These are the best cookies I ever made 🙂 On pinterest I saw your beautiful pictures (what kind of camera do you use?) and I tried them immediately.
    Greetings from the Netherlands

    • Julia August 18, 2014, 2:32 pm

      Thank you, Kim! Greetings from the US to Netherlands! 🙂
      I have a very old Nikon D80 DSLR camera (camera body) that is not produced any more, but you can buy used ones for about $300! It’s a very basic DSLR camera. But the most important part is actually the lense – the lense that I use is a very basic 50mm Nikon lense – Nikon Normal AF Nikkor 50mm f/1.8D Autofocus Lens. It costs around $100 – I bought it several years ago at B&H (http://www.bhphotovideo.com/). This $100 lense is truly a classic – it will fit just about any Nikon camera body and it’s excellent for food photos or portraits!

  • komal August 18, 2014, 11:57 am

    These cookies looks so amazing.. I want to try it.. but tell me can I use simple white sugar instead of using brown sugar?

    • Julia August 18, 2014, 2:30 pm

      Komal, I have not tried this recipe with regular sugar so I don’t know if regular sugar will work. The texture might suffer.

  • Katrina September 2, 2014, 12:23 pm

    Heading in to the kitchen to make these now for my 5 year old as a treat after his first day of Sr. Kindergarten! These look like the type of cookie he, his sister (and his Daddy) will love. Ok, and maybe me too 😉 So glad to have found your blog via pinterest, love finding fellow bloggers!

    • Julia September 2, 2014, 2:55 pm

      Katrina, thank you for such a sweet comment! Kids and adults alike love these cookies – who doesn’t like chocolate? I also love meeting new food bloggers!

      • Katrina September 3, 2014, 10:37 am

        I’m just finishing a post of my own own them (threw in some toffee, I love how versatile this recipe is! I saw yours with which chocolate as well, I’ll try that with dried cherries next time). I’m linking back to this post in it, hope you don’t mind, you’re chocolate melting instructions were on point, I didn’t want to even attempt to explain as well as you did, lol.

        • Julia September 4, 2014, 2:29 pm

          I am looking forward to checking out your post – love when other people (especially food bloggers) try the same recipes I made! 🙂

  • chelo roca (@calypso116) September 8, 2014, 3:00 am

    hi! would love to try this out today… i’m new at baking. i was just wondering.. what did you mean by “rotating sheets”?

    • Julia September 8, 2014, 2:46 pm

      Rotating sheets means rotating them 180 degrees halfway through the baking so that one side of the cookie sheet that was initially facing the front of the oven would now be facing the back of the oven. That ensures that all cookies are baked through evenly because the heat distribution sometimes varies within the oven.

  • Kara September 24, 2014, 2:55 pm

    uhh, can I use dark brown sugar instead of light-brown sugar?

    • Julia September 25, 2014, 2:58 pm

      I think you can. It shouldn’t make much difference. The key in this recipe is melting the chocolate right and mixing it in properly – I describe that all in the post above the instructions.

  • vallari September 26, 2014, 3:29 am

    OMG!!! I tried these today! There are devastating!!!! Thanks for the recipe. There are going to be refilled on the shelf all the time in my house now!

    • Julia September 30, 2014, 3:19 pm

      Vallari, thank you so much for your comment! I am glad you loved the cookies – I thought they were pretty amazing (and pretty!) too! 🙂

  • Monique November 26, 2014, 1:10 pm

    My kids and I just made these and they’re SO good! I’m typing this one handed because I’m eating one with my other hand, haha! They’re like a brownie and cookie all in one

  • Angie Rogers January 13, 2015, 10:13 pm

    Made these tonight. Substituted butterscotch chips for the chunks and almond for the vanilla. Divine. Will make these next week for a party I am hosting. Thank you!!

  • Lisset Gunes January 25, 2015, 7:06 pm

    Has anyone tried making this cookie? How Are u suposse to use only 2/3 flour?

  • Kelly February 15, 2015, 10:04 pm

    These look great! Do they taste like store bought fudge rounds?? The pre packaged cake cookies that my now gluten free husband misses?? 🙂

  • Lisha March 24, 2015, 5:15 am

    hey.. these cookies didnt turn out the way they are in these pictures 🙁
    had great expectations.. stuck to the recipe like never before..
    i have weird thin cookies.. flat with flat edges.. and nothing seems to ooze out of them :/
    Please help me with what went wrong.. coz i did not even melt the chocolate wayy too much and for the second batch .. the batter was sitting in an air conditioned room for 20mins.. which means if the batter was too thin.. it should have dried up by then..
    Kindly help me out..
    Thanks 🙂

  • Wendy July 26, 2015, 6:41 pm

    These turned out great! I used chocolate chips for the melted chocolate as well, and they stayed stiff when melted. I have had similar cookies before, but never had a recipe to make my own. The kids and I are delighted! Also, I considered doubling the recipe, because really? One dozen? But I thought I’d test it first, and I made them small, and got over 3 dozen cookies. (Even with two of us doing some enthusiastic taste testing along the way.) We had enough to share with the neighbors. Thank you!

  • Lola August 12, 2015, 10:14 am

    Just made these cookies they are delicious! I added some Reese’s peanut butter chips to the chocolate chips. The girls at work are looking forward to trying them! I was drooling when I first saw this picture 🙂

  • Dora September 13, 2015, 9:34 am

    I just made these and they are amazing!!!!

  • Tessa October 1, 2015, 6:53 pm

    Thank you for the recipe! I just tried a batch with these “pumpkin spice chips” at the end instead of regular. It’s pretty good but the pumpkin spice overwhelms the cookie I think, original is definitely better!

    Also I used parchment paper instead of spraying, just reporting back that that worked out great 🙂

  • Karina January 1, 2016, 1:00 pm

    Turned out great! My 16 month old nephew couldn’t stop eating them. I added an ounce or so of white chocolate as well to the recipe, but other than that I didn’t change a thing. Very easy and I will definitely make again.

  • Carla February 4, 2016, 9:58 am

    Hi! I’m trying to print this recipe, because these look soooo delicious, but there’s an ad right in the middle of the print “section” on the blog page, which is also showing up on the print screen. It’s making it into a 2pg print, with just one or two steps on pg 2. I don’t know if where the ad is on the blog is anything in your control or if it has to do with my browser. I’ve tried to change some settings in my browser, but it hasn’t helped so far! Ugh. Anyway. I’m looking forward to trying this recipe!! Thanks!

  • Jennifer C July 22, 2017, 3:47 pm

    I don’t see butter mentioned in the directions at all. I’m assuming the butter listed in the ingredients is used in step 4?

    • Jennifer c July 22, 2017, 6:23 pm

      Sorry, step 3. These cookies are turning out wonderfully, I have to keep the cooling rack out of my daughter’s reach. She keeps stealing them.

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