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OUTRAGEOUS CHOCOLATE COOKIES RECIPE | MARTHA STEWART



Outrageous Chocolate Cookies Recipe | Martha Stewart image

Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.

Provided by Martha Stewart

Categories     Cookie Recipes

Total Time 45 minutes

Prep Time 20 minutes

Yield Makes 2 dozen

Number Of Ingredients 9

8 ounces semisweet chocolate, roughly chopped
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

Steps:

  • Preheat 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.

MAMA'S GERMAN CHOCOLATE CAKE RECIPE | MYRECIPES



Mama's German Chocolate Cake Recipe | MyRecipes image

Bake a cake that would make mama proud. German chocolate cakes are known for being rich, indulgent cakes, so enjoy a slice with a glass of milk.

Provided by MyRecipes

Total Time 3 hours 48 minutes

Yield Makes 12 servings

Number Of Ingredients 12

Parchment paper
2 (4-oz.) packages sweet chocolate baking bars*
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Coconut-Pecan Frosting
Garnish: chocolate-dipped toasted pecan halves

Steps:

  • Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.
  • Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.
  • Combine flour and next 2 ingredients in a medium bowl.
  • Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
  • Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
  • Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired.
  • Note: We tested with Baker's German's Sweet Chocolate Bar.

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