Ooey Gooey Choloatey Cookies

*Disclaimer-Ooops, please forgive me, but I accidentally made a mistake in the video. Please follow the recipe below. The flour should be mixed in after the eggss, sugar and vanilla have been beat. Good thing this isn't the Food Network!*

I have to admit that I don't have a serious sweet-tooth. Well actually, I think I am just able to execute deep restraint. Restraint that is so resolute, it baffles my husband, who has the second biggest sweet-tooth in his family. (Second to his brother, whose idea of a holiday breakfast is to devour an entire soft-dough kuchen, a German "cake," which consists of nearly 2 cups of sugar, 1 cup of heavy cream, and 1 cup of shortening....that some serious sweet devotion!)

To be honest, I think it's part of the Conn genetic make-up to love sweets. Holidays at my in-laws are never short of cookies, pies, and pastries galore. The household consumes so much sweets come holiday time, or any family gathering, it's amazing they don't perspire sugar.

This brings us to the reason my husband (and kids) love these cookies so much. After tasting them for the first time, it became clear to me why Martha Stewart proclaims them to be "outrageous." They are perfectly sweet, and soft enough to leave a gooey trail of chocolate all over my kid's fingers. To me, that is a tell-tale sign of a perfect cookie! Just watch out....they don't last long.

The secret to making these truly magical is to use really good quality chocolate. It is so worth the investment!




Outrageous Chocolate Cookies
Adapted from Martha Stewart

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

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 baking sheets 10 minutes; transfer to a wire rack to cool completely.