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
Servings Prep Time
24servings 20minutes
Cook Time
12-15minutes
Servings Prep Time
24servings 20minutes
Cook Time
12-15minutes
Ingredients
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