The batter for these seems as though its going to leave you with a runny mess if you bake them right
away. But if you hold off on baking- for just oh, maybe 5-10 minutes, you'll see the dough begin to firm up. Or maybe in 10. Do NOT refrigerate though! You'll lose pliability. Another tip: do not overbake. They'll burn easily. I prefer to set my tray in the middle with an 8-minute bake. They won't be underbaked as the heat will carry through.
These are SO chocolatey they're addictive! I make these when I need to do something fairly quickly.
- 8 oz semi-sweet chocolate, roughly chopped
- 4 tbsp butter, room temperature
- 3/4 cup brown sugar
- 2/3 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla
- 12 oz semi-sweet or milk chocolate chips (I prefer mini chips)
- Melt the semi-sweet chocolate at 10-second intervals bursts in the microwave, making sure to stir in between, and set aside to cool once melted.
- Cream together the butter and sugar until fluffy.
- Add the eggs one at a time until well incorporated.
- Add the vanilla
- Whisk together the flour, baking powder, and salt
- Add to the egg/butter/sugar mixture, mixing until the flour almost disappears but can still be visibly seen
- Add in the melted chocolate and fold in until mixed
- Add in the chocolate chips [I suggest doing this all BY HAND to prevent overmixing.]
- Allow the mixture to sit for about 10 minutes.
- Scoop out and bake at 350 in the middle rack for 8 minutes.
Do a tester cookie to see if you need to decrease the temperature. Remember: this is a chocolate cookie and they tend to bottom burn!