It’s Valentine’s day, and that means I’m thinking all things chocolate.

These cookies were first published in Everyday Food in September 2003. This is my adaptation, using both semisweet chocolate and dark chocolate as well as instant espresso coffee.

The cookies travel well, making them ideal to take to the office to celebrate a special occasion, pack in a lunch for a welcome self-indulgence, or to take to a meeting to sweeten dispositions.

Like the brownies I shared in my previous post, these are even more pleasing with a big glass of ice-cold milk, or hot, black coffee.

Enjoy!

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Outrageous Chocolate Cookies

It's important not to over-bake these — they're supposed to be soft and chewy. They store nicely for several days in an airtight container at room temperature, although I do like to give them a few seconds in the microwave to bring them back to 'just-out-of-the-oven' perfection. Adapted from, Everyday Food, September 2003. © The Working Lunch Project

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Course

Dessert

Cuisine

American

Prep Time

20 minutes

Cook Time

12-15 minutes

Servings

servings MetricUS Imperial

Ingredients

• 8 ounces semisweet chocolate 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
• 1/4 teaspoon instant espresso coffee
• 1 1/2 teaspoons vanilla extract
• 12 ounces (1 package) dark chocolate chips

Course Dessert Cuisine American Prep Time 20 minutes Cook Time 12-15 minutes Servings servings MetricUS Imperial Ingredients 8 ounces semisweet chocolate 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 1/4 teaspoon instant espresso coffee 1 1/2 teaspoons vanilla extract 12 ounces (1 package) dark chocolate chips

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Instructions

1. Preheat the oven to 350° F.
2. Line 2 baking sheets with a silicone mat each and set aside.
3. In a saucepan over very low heat, melt chocolate and butter.
4. In a small bowl, whisk together flour, baking powder, and salt.
5. In a mixing bowl, beat eggs, brown sugar, instant espresso coffee, and vanilla on high speed until fluffy and light. Beat in melted chocolated mixture.
6. Fold in flour mixture until just combined. Stir in chocolate chips.
7. Drop by heaping tablespoons 2 to 3 inches apart on prepared baking sheets. You should have 12 cookie dough mounds for each sheet.
8. Bake cookies for 12 to 15 minutes, rotating sheets half way through baking time. The cookies should look crackly and shiny, with soft centers.
9. Cool on baking sheets 10 minutes and transfer to a wire rack to cool completely. Store airtight, at room temperature, for several days.

Recipe Notes

Nutritional facts per serving:

174 calories

9g fat

71mg sodium

27g carbs

2g fiber

2g protein

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