Today is one of my very good friend’s birthday and she loves chocolate – I mean, who doesn’t? Therefore, I decided this would be a perfect opportunity to bring you another recipe!
These chocolate chip cookies are AMAZING. They are literally flat brownies! They have just enough of that soft center and a perfect outer crisp.
8 oz semisweet chocolate chips
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
12 oz. semisweet chocolate chips
Preheat the oven to 350 degrees.
Carefully melt 8 oz. semisweet chocolate chips and the unsalted butter in a microwave-safe bowl in 20 second increments, stirring the mixture between each increment until almost melted. Do not over melt the chocolate; melt it just enough to mix. If the chocolate is too runny let it stand and harden slightly.
In a separate bowl, whisk together the flour, baking powder and salt.
In a larger mixing bowl, beat the eggs, brown sugar and vanilla on a high speed until light and fluffy. Reduce speed to low and beat in the melted chocolate (remember, the melted chocolate should not be too runny).
Mix in the flour mixture until just combined, then stir in the rest of the chocolate chips (12 oz). If your batter is too runny (due to over melting the chocolate), let the batter stand. You may even consider putting it into the fridge for 5 to 10 minutes, but no longer.
Spray baking sheets with cooking spray – this is important because the cookies will definitely stick to the baking sheet if you skip this step. Place a heaping tablespoon (or less) of dough onto the cold baking sheets about 2 inches apart. You must use a cold baking sheets (not hot or warm). I just stuck mine into the fridge for about 5 minutes before I started baking.
Bake the cookies for about 10 to 12 minutes until they are shiny and crackly, yet soft at the centers. Don’t overcook the cookies. They should still be soft like brownies when you take them out of the oven. If you overcook them they will be too hard.
Let them cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.
This is originally Martha Stewart’s recipe, but I found it on this blog.