One thing is for sure – Martha Stewart was right when she named these cookies outrageous. They really are outrageous. Outrageously good that is! If you love chocolate, you just have to bake these sweet treats and if you follow my version of the recipe you can feel just a bit less guilty after eating them.
230g quality dark (75%) chocolate
4 tbsp unsalted butter
2/3 cup spelt flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed brown sugar
1 teaspoon pure vanilla extract
1 package semisweet chocolate chunks
1. Preheat the oven to 175 degrees Celsius. Heat chopped chocolate and butter in a pan over a pot of boiling water until almost melted. 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 (make sure the chocolate has cooled down completely). 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 then transfer to a wire rack to cool completely.