Outrageous chocolate cookies

Kindness. Something we see a lot around food blogs, but we hardly find elsewhere.

I needed to install the wireless connection at home and since I know nothing about computers I called my brother for help. He stopped by with Paulo, a techie friend of his. In minutes I was using my new laptop. Great.

What could I make as a thank you gift? Something sweet, of course. Cookies, then. Scandalously full of chocolate.

My brother was in charge of taking the box to Paulo – knowing him as the back of my hand, I sent extra cookies to make sure the gift got delivered. :)

The dough is more like a batter, fluid and difficult to be dropped onto the baking sheets, so I refrigerated it for a couple of minutes. The cookies were delicious and I heard they were gone in no time.

Outrageous chocolate cookies
from here

224g (8oz) semisweet chocolate, roughly chopped
4 tablespoons (56g) unsalted butter
2/3 cup (94g) all-purpose flour, spooned and leveled
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
¾ cup (132g) packed light brown sugar
1 teaspoon vanilla extract
336g (1 package/12oz) semisweet chocolate chunks

Preheat oven to 175ºC/350ºF; line 2 large baking sheets with parchment or baking paper.

Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat – I used a double-boiler for that.
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.
Refrigerate dough for 5-10 minutes or until firm enough to be scooped and place on baking sheets.
Drop heaping tablespoons of dough 5-7cm (2-3in) 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 sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Store them in an airtight container at room temperature for 2-3 days.

Makes 2 dozen – I got 20