Outrageous Chocolate Cookies - Cookie Carnival

This month, there are two delicious cookies for the Cookie Carnival.  I hope to make the second one, tomorrow but time will be the deciding factor on this.  This is the one, I chose to do first because, I know my class will love these.  I haven't been bringing in goodies, recently and they deserve them.

The only change, I made in this recipe is to use chips instead of chunks and used bittersweet instead of semi-sweet in the first chocolate, listed.

I am not sure, the pictures will so justice to this cookie.  Look at the one, split in half and see the chocolate oozing out.

Outrageous Chocolate Cookies  (A Martha Stewart recipe)

Ingredients


Makes 2 dozen

8 ounces semisweet chocolate, roughly chopped  (used bittersweet)

4 tablespoons unsalted butter

2/3 cup all-purpose flour

1/2 teaspoon baking powder

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  (I used chocolate chips)

Directions

1.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.

2.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.

3.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.