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    Outrageous chocolate cookies

    Published: Mar 23, 2013 / 76 Comments

    241.1K shares
    • Facebook649
    Recipe Print

    Outrageous chocolate cookies - these cookies are packed with chocolate and have amazing texture!

    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 these outrageous chocolate cookies. This cookie got multiple raving reviews on Martha Stewart site, but a lot of commentators had issues like having a cookie dough that's too thin, and, as a result, cookies spreading too flat during baking resulting in not so attractive look (while still tasting good).

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

    Outrageous chocolate cookies

    Common baking problems and how to avoid them

    When making these chocolate outrageous cookies, the common problems and questions are:

    How to avoid runny cookies?
    How to make sure the cookies don't spread too much?
    What makes cookies flat and how to avoid it?

    To avoid all of the above, the important thing is not to over melt the chocolate.

    • 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. DO NOT OVER MELT THE CHOCOLATE.
    • 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 dough in the end should not be thin. If it is thin, let the cookie dough stand for a while to harden - by letting the melted chocolate harden in the cookie dough. The resulting cookie dough should look like a cookie dough (hardened) and not like a cake batter (runny).
      Outrageous chocolate cookies

    Outrageous chocolate cookies

    Baking Tips

    While these outrageous chocolate 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:

    • Melt the chocolate in step 1 just enough to mix - melted chocolate should not be runny.  When you mix the melted chocolate in and the cookie dough seems runny due to hot chocolate, allow the cookie dough to cool down for some time to harden up. By allowing the cookie dough sit for a while, the hot melted chocolate will cool down and harden the cookie dough.
    • Beat your eggs and sugar in step 3 really well, until light and fluffy - otherwise the dough will be too thin.
    • Do not over bake 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).
    • 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.

    Storage tip: These cookies keep well for a week in an air-tight container.

    outrageous chocolate cookies
    5 from 9 votes

    Outrageous chocolate cookies

    These outrageous chocolate cookies are like small pieces of cake covered in a very thin layer of chocolate. 
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Dessert
    Cuisine American
    Servings 20 cookies
    Calories per serving 237 kcal

    Ingredients

    • 8 ounces semisweet chocolate , chopped
    • 4 tablespoons butter , unsalted
    • â…” cup all-purpose flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 2 eggs
    • ¾ cup light brown sugar packed
    • 1 teaspoon pure vanilla extract
    • 12 oz semisweet chocolate chunks , or equal amount of semisweet chocolate chips

    Instructions 

    • 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.
    • In a separate bowl, whisk together flour, baking powder, and salt.
    • 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.
    • 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 – use 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 over bake the cookies, the texture should still be soft, that of a brownie, when you take them out of the oven. If you over bake them, they will be too hard. Do not bake them to a crisp, they are supposed to be soft.
    • Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

    Notes

    Adapted from Martha Stewart

    Nutrition

    Nutrition Information
    Outrageous chocolate cookies
    Amount per Serving
    Calories
    237
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    7
    g
    44
    %
    Cholesterol
     
    24
    mg
    8
    %
    Sodium
     
    60
    mg
    3
    %
    Potassium
     
    192
    mg
    5
    %
    Carbohydrates
     
    26
    g
    9
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    18
    g
    20
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    110
    IU
    2
    %
    Calcium
     
    33
    mg
    3
    %
    Iron
     
    2.1
    mg
    12
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword chocolate cookies, outrageous chocolate cookies
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

    1. I love chocolate! Can’t help myself. These are really good.

      September 28, 2021 at 4:12 pm

      I love chocolate! Can’t help myself. These are really good.

      Reply
    2. Tina Chiappetta

      October 17, 2020 at 2:47 pm

      Just made these. So delicious. The trick we learned after the first batch was to put the cookie trays in the fridge to cool before baking. Also put the dough in the fridge for about 5 minutes.

      Thanks!

      Reply
    3. Jigs

      December 12, 2017 at 6:45 pm

      How many minutes should you beat the eggs and sugar? What does light and fluffy look like? Mine is just with bubbles. Should it look like a meringue? Cookies came out too thin

      Reply
    4. Jennifer C

      July 22, 2017 at 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?

      Reply
      • Jennifer c

        July 22, 2017 at 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.

        Reply
        • K

          April 18, 2020 at 3:44 am

          butter is used in step2, melt in with chocolate.

          Reply
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