I've never made a cookie like these Martha Stewart chocolate fudge cookies, but they were so easy to whip up and were such a huge hit with boyfriend.
Quick note: These really are best day-of, right after they come out of the oven and are still gooey and fluffy. Even just one day later, they'll start to harden - still delicious, but they lose that special fudgey quality.
Be careful not to overbake these - you don't want them to be crispy. When you pull them out of the oven, they should look a little unbaked and gooey in the middle. Don't worry - they'll harden in a few minutes.
TRT: 45 minutes
Makes 2 dozen cookies
8 oz. semisweet chocolate, roughly chopped
4 T. unsalted butter
2/3 c. all-purpose flour
1/2 t. baking powder
1/2 t. salt
2 large eggs
3/4 c. packed light-brown sugar
1 t. pure vanilla extract
1 12 oz package semisweet chocolate chunks, or chocolate chips
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.
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 baking sheets 10 minutes; transfer to a wire rack to cool completely.