Incredible cookies. Crispy on the outside and soft on the inside, outrageously full of chocolate. One Spanish chocolate addict almost cried when he tasted them. Enough advertising, let’s start baking!
I’ve found this Martha Stewart’s recipe on Patricia’s beautiful blog:)
With dedication to Alvaro:)
- 8 ounces (224g) semisweet chocolate, roughly chopped
- 4 tablespoons (56g) unsalted butter
- 2/3 cup (94g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup (132g) packed light-brown sugar
- 1 teaspoon vanilla extract
- 1 package (12 ounces/ 336g) semisweet chocolate chunks
- Preheat oven to 350ºF (175ºC). Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, 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 sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.
Makes 2 dozen, I got 19.