Outrageous chocolate cookies are rich, fudgy, brownie-like cookies that keep their focus squarely on providing a full-on chocolate experience. Easy to make and so delicious!
I can’t say enough good things about these outrageous chocolate cookies. As you can guess from the name, they are incredibly rich and delicious, perfect for serious chocolate fan. The brownie-batter-like dough bakes into fudgy cookies with a crackled exterior and irresistible chocolate flavor!
Why You’ll Love This Outrageous Chocolate Cookie Recipe
- Supremely decadent. Cookies aren’t always super rich, but these outrageous chocolate cookies are definitely an exception. They’re perfect for when you need a serious chocolate fix!
- Easy to make. These outrageous chocolate cookies are more like making brownies since they begin with melting the chocolate and butter together. And just like brownies, they’re a cinch!
- Something different. The crackly outside and fudgy middles of these cookies make them stand out from other chocolate cookie recipes. They’re sure to impress!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Semisweet chocolate – Roughly chop this from a bar. Learn more: Types of Chocolate: A Home Baker’s Guide.
- Unsalted butter – Here’s the difference between unsalted butter vs. salted butter.
- All-purpose flour – Be sure to measure by weight or spoon and sweep the flour into your measuring cup. Learn more: How to Measure Flour.
- Baking powder
- Salt
- Eggs
- Light brown sugar – Light brown sugar has a milder flavor than dark brown sugar, which has a higher molasses content. Read more: Light Brown Sugar vs Dark Brown Sugar: What’s the Difference?
- Vanilla extract – High-quality store-bought or homemade vanilla extract.
- Semisweet chocolate chunks
Should Eggs Be Cold or Room Temperature for Baking?
For these outrageous chocolate cookies and most other baking recipes, room temperature eggs are your best bet. Room temperature eggs incorporate more easily into the batter, resulting in a smoother, more even texture.
How to Make Outrageous Chocolate Cookies
- Prepare. Preheat your oven to 350°F and line baking sheets with parchment paper or silicone liners.
- Melt the butter and chocolate. Place the chopped chocolate and butter in a microwave-safe bowl. Heat at half-power in 30-second increments until the mixture is almost melted. Set aside to cool slightly.
- Mix the dry ingredients. Whisk together the flour, baking powder, and salt in another bowl.
- Mix the wet ingredients. In a third bowl, beat the eggs, brown sugar, and vanilla with an electric mixer on high speed until the mixture is light and fluffy.
- Finish the dough. Reduce the mixer speed to low. Beat in the melted chocolate mixture, followed by the flour mixture. Fold in the chocolate chunks.
- Form the cookies. Drop the dough by heaping tablespoonfuls onto the prepared pans, leaving 2-3 inches between the cookies. (A #50 scoop is a good size for these cookies.) Bake one pan at a time for 12 to 15 minutes, or until the cookies are shiny and crackly, but soft in the center.
- Cool. Let the outrageous chocolate cookies cool on the pan on a wire rack for 10 minutes. Then, transfer the cookies from the pan directly onto the rack to finish cooling. (Learn more: Why Every Baker Needs Wire Cooling Racks)
Tips for Success
- Chill if needed. Some readers say they have the best results chilling the dough briefly before baking. About half an hour of chilling time can be help the cookies keep their shape.
- Use good-quality chocolate. The quality of your ingredients will make a big difference in the flavor and texture of these outrageous chocolate cookies. Choose a good semisweet chocolate for best results.
- Don’t reuse hot sheets. If you have to reuse baking sheets for this recipe, you’ll need to let them cool completely before making the next batch. Adding cookie dough to hot pans can cause spreading and over-baked bottoms.
- Don’t over–bake. These cookies should be shiny and crackly on the outside but still soft and fudgy on the inside. Be sure to take them out of the oven before they are too firm.
Variations
- Add nuts. Added chopped walnuts, pecans, or hazelnuts to the outrageous chocolate cookie dough instead of the chocolate chunks, or replacing some of the chunks with nuts.
- Try different types of chocolate. Try milk or white chocolate chunks instead of the semisweet chocolate chunks.
- Make them gluten-free. Swap out the all-purpose flour for your favorite measure-for-measure gluten-free blend to make these cookies gluten-free.
How to Store
To keep these outrageous chocolate cookies fresh, store them in an airtight container at room temperature for up to 3 days.
Can I Freeze This Recipe?
Yes, you can freeze outrageous chocolate cookies for up to 3 months. Simply place them in a freezer-safe container or bag and let them thaw at room temperature when ready to enjoy. Alternatively, you can also reheat them in the microwave for a few seconds before eating.
More Chocolate Cookie Recipes
- Chocolate Blackout Cookies
- Double Chocolate Sandwich Cookies
- Salted Double Chocolate Cookies
- Hot Chocolate Cookies with Marshmallow Glaze
- Chocolate Crinkle Cookies
Outrageous Chocolate Cookies
Outrageous Chocolate Cookies are rich, fudgy cookies for even your biggest chocolate cravings! These chocolate chunk cookies are truly irresistible!
Ingredients
- 8 ounces (226g) semisweet chocolate, roughly chopped
- 4 tablespoons (56g) unsalted butter
- 2/3 cup (80g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup (150g) packed light brown sugar
- 1 teaspoon vanilla extract
- 12 ounces (340g) semisweet chocolate chunks
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Place the chopped chocolate and butter in a microwave-safe bowl, and heat at half-power in 30-second increments until almost melted. Set aside to cool slightly.
- Whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the eggs, brown sugar, and vanilla at high speed with an electric mixer. Mix until light and fluffy.
- Reduce the mixer speed to low. Beat in the melted chocolate mixture. Then mix in the flour mixture until just combined. Stir in the chocolate chunks. (The dough will be more like brownie batter than cookie dough.) If you like, chill the dough for about 30 minutes.*
- Drop the dough by heaping tablespoonfuls onto the prepared pans, leaving 2-3 inches between the cookies. Bake, one pan at a time, 12 to 15 minutes, or until the cookies are shiny and crackly but soft in the center. Be sure not to over-bake.
- Cool on the pan on a wire rack for 10 minutes. Then, transfer the cookies from the pan onto a wire rack to cool completely.
Notes
*Some readers say they have the best results chilling the dough briefly before baking. About half an hour of chilling time can help the cookies keep their shape during baking.
The cookies will keep in an airtight container at room temperature up to 3 days.
Recipe slightly adapted from Everyday Food.
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96 Comments on “Outrageous Chocolate Cookies”
Holy molly… the shot of the eaten cookie made me drool in 2 seconds. those look sooo amazing… seriously! that’s what i want for valentine’s!
I am looking at the half eaten cookie and hope that I could finish the remaining half! Happy Valentine’s Day!
Those look wicked. In a good way!
You had my attention from reading the name of the cookies! I appreciate when you also share bits of info…like the brand of choc used in these cookies.
mm these fudgy cookies are amazing! you know when they are brownie-like, they are gonna be good. I made some of these ones from Jill O Connor’s book and they turned out like yours. Delicious 🙂
Aran and Mandy, Quinn was kind enough to make the sacrifice to get the half-eaten cookie.
Thanks, Megan. You’re absolutely right.
JEP, “outrageous” is definitely a good word for them.
Amanda, they are certainly brownie-like. Very good indeed!
Like brownie cookies! Oh – wow!
And if there’s already the word ‘outrageous’ from you, I am so totally interested:D
Wow these look so yummy! I’m definitely going to have to try making them.
Oh my these look so rich and decadent. I’d like a bite too please!
Ooooo. I am drooling over the photos!
This is already the second super chocolate recipe I see this morning I would love to try this week-end!!!
I’m not usually a big fan of cookies but these photos have sold me – the crackled tops and gungey insides look gorgeous… definitely putting these on the to-bake list!
wow…those look amazing!
Wow, these are breathtaking, Jen!
I added that recipe to my del.icio.us a while ago but haven’t tried it yet – now I think I should do it soon!
Yes! I’ve been searching for a good chocolate cookie recipe all week. This one looks right up my alley.. more sugar than flour. 😛
Yum! Those look very fudgy and chewy. I will definitely be trying those. I’ve been pretty pleased with most Martha recipes I’ve tried, this one looks like it hit the mark as well!
Mmmmm. These look like they didn’t turn out terribly flat (I hate that). I have a recipe for “Chocolate Wows” on my RecipeGirl site that look similar to Martha’s recipe. Those are good too 🙂
I thought these looked good from the outside, but the photo that shows the middle makes me really want to eat some!!
I think I would hurt myself with those. It wouldn’t be pretty.
OMG !!! What is that ??? its driving me crazy … i need to have some now .Jennn ….. nowwww !!!!!
Wow! Those look like fudgy bites of awesomeness!
Evelin, Martha actually gave them the name “outrageous” to begin with, but I certainly agree with her.
Ashley, I hope you like them!
Meeta, I’m always glad to share!
Francesco, let me know what you think if you try them.
Indigo, maybe my eyes fail me, but it looks like you typed that you are “not usually a big fan of cookies.” Okay, I so don’t get that. 😉 These could definitely change your mind.
Thanks, Patricia. Hope you like them!
Alicia, I see that you understand that good things can happen when the ratio of sugar to flour is in favor of the sugar.
Amy, all of Martha’s recipes I’ve tried for a while now have been excellent. She and I are getting along famously.
RecipeGirl, any cookie worthy of being called a “chocolate wow” has to be good.
Deborah, the inside is really the payoff. So, so good.
Joy, I would say that it would be easy to hurt yourself with these, but they’re so rich that I can only eat one at a time.
kate, if the picture invokes that kind of response, then maybe you need to bake some soon. Or maybe not. 😉
Thanks, Brilynn! What a great description!
These are making me drool!!!
I am definitely making these ASAP!!
Thanks for the great recipes and photos!!
Terri
If stranded on a dessert island…these would totally do! Look at that cookie! I have bookmarked it for the cookie monster. We stay home on Valentine’s Day. I 3 roses for the first time in 10 years…that was a something!!
oops I meant “deserted island”….see what they do to me?!!!
Those look wonderful. I’m with you — I have lots of cookbooks but it’s easier to look on the internet for recipes.
Terri, you’re welcome! Hope you like them.
Tartelette, lol! And roses? How sweet!
Tracy, with all the recipes on the internet, I sometimes wonder why I even buy cookbooks. But then I just laugh at myself and buy more.
So after seeing these this morning I designated them as my baking project for the night. I made a half batch and subbed peanut butter chips for the chocolate chunks because my brother was begging for chocolate PB cookies. They’re great; I love the crackly tops and chewy texture.
They don’t look nearly as pretty as yours though. 😛 Thanks for posting this!
I made these yesterday and mine didn’t look a thing like your pictures! Mine came out flat and huge. What did I do wrong?!
Same here! I just made them this evening. I measured everything precisely.
Spread out and flat.
These look SO delicious! That chewy, fudgy inside has my name written all over it – bookmarked these to give them a try!
That darn Martha Stewart! Who else would put out a recipe for a cookie that’s just as much a brownie? Talk about combining the best of both worlds! And which is better? Cookie? Brownie? Cookie Brownie? Uhhh… this cookie – you can have your brownie and eat it too!
Ok, I’m just getting silly now… but seriously, this brownie style cookie looks simply delicious. I’m grabbing this recipe NOW and heading to the kitchen. So what if it’s only 8:30 AM? Who needs coffee cake when you can eat… THIS! (Thanks for sharing.)
Holy cannolli those look amazing. I need to put this in my recipe file.
Alicia, I’m glad you like them!
Laura, maybe the dough was overmixed? That’s my first thought.
Amy, let me know what you think after you make them.
Cork & Feast, this cookie is the best of both worlds. Great for when you can’t decide whether to bake cookies or brownies. I hope you liked them!
Cathy, these are certainly amazing. I may need to see if there are any left….
Those cookies look asolutely amazing. Great, great photos. A pure chocolate indulgence.
Thanks, Joanna!
I made these cookies last night and my husband loved them. My son said they tasted “funky.” But I think he’s crazy. I mean, how could something with butter, chocolate, sugar, and more chocolate be “funky?”
*wow*! Pure decadence!
I totally echo using the best chocolate – those Guittard chunks are quite heavenly.
Hmm … they look somewhat funky too 😀
Jennifer, maybe he’s not quite developed a taste for darker chocolates. It took me a while. Glad you and your husband liked them!
Kaykat, thanks. I think I’ve become a chocolate snob.
I’m making these right now.. and I’m getting I just want to eat one.. So I’m sitting here staring at your pics!! 🙂
I’ll link you when I post about them. Oh how I hope they turn out as wonderfull as yours!!! 🙂
Looks like you enjoyed them! Aren’t they wonderful?
Oh My! Those are gorgeous.
Thank you so much for sharing this recipe. I made them and wow, they were sooooo good! Very deep and chocolatey, loved them. My DH and I ate every single one!!!
Thanks, Anna! I like your version, too.
Jennifer, I’m glad you liked them!
You have a great blog…love your recipes.
I am going to do the mud slide recipe for my class in April.
Thanks, Sally! Hope you like the Mud Slides.
Oh My Goodness! These cookies look delicious!
These look fantastic! I’m going to make one batch normally, then switch things up by replacing the semisweet chocolate with white chocolate for the second (and perhaps substituting the vanilla for almond extract in the second batch, but I’m still debating that). Wish me luck!
Thanks, Christine!
TetsujinWave, let me know how the white chocolate works. Sounds interesting!
Oh my god!
i am head over heels in love with these cookies! just the sight of their crackly and gooey apperance made me nearly speechless.
They look sooo good.
I am going to make a batch of these as soon as possible.
NIkki, I hope you like them!
I tried making these cookies using Splenda brown blend. However, they turned out to be paper thin and they did not have a crackly surface. I followed every single step correctly. Could someone please tell me what the problem could be?
Nikki, I’ve never baked with Splenda, but I would assume that’s what made the difference if that’s all that you changed with the recipe. I checked Splenda’s website and found this information that seems helpful.
I made these amazing cookies last night during a desperate chocolate attack. They turned out absolutely delicous! I did follow two tips from other posters and I think that’s what made the difference for me. First, I really whipped the egg/brown sugar mixture and second, I let the batter sit in the fridge for 15 minutes before putting them on the cookie sheet. I didn’t have any chocolate chunks on hand, so I used white chocolate chips and they were devine. I will definately be baking these again!
Lisa, I’m glad you liked them! The dough can be a bit temperamental, but they are definitely worth it. 🙂
Did you take any of the suggestions the commenters left on the original (Martha) recipe site, such as chilling the dough for a bit before putting it on the cookie sheet? I had made these before finding the recipe on your site and mine came out very thin and flat… still, the taste is really fantastic.
Dawn, for whatever reason, I really didn’t have much trouble with this dough. However, I think chilling the dough would probably help keep them nice and thick.
can i replace those 2 eggs with something else? thanks
cherry, you could try an egg substitute. I’ve had hit or miss results using that, but it’s worth a shot.
unfortunately egg substitutes are not available back home. i was wondering whether plain yogurt or milk would do the trick. coz this cookies looks way too tempting to pass up.
I made these over the weekend for a cookie swap and doubled the recipe. They were delicious!
Rereading your post, I must have done some math wrong because my dough was super thick — almost too hard for my cookie scoops.
The resulting cookies were delicious though! Very chewy and chocolately. I’ll have to try a single batch to see what they were supposed to be like. 🙂
Whoa!!!
those look SO good! :3
These cookies looked so amazing I just had to try them… & they tasted just as amazing as they look! Quite possibly the best cookie I’ve ever had. I’m making them again today. Thanks!
I Actually made these cookies and t first they came out super thin… the recipe only calls for 1/4 cup of flour which i believe is a mistake i added an additional cup of flour and the cookies turned outjust like the picture!!!!!
so add 1 and 1/4 cups of flour!
I made these 3 times now and if you want these to turn out you need to add additional flour or chances are they will be flat, trust me on this. Add like an additional 1/2 cup and let the batch stand for like 7-10 minutes. They are the best!
I made these yesterday and they turned out flat as pancakes and did not turn out at all. I then looked up the recipe on martha stewarts page and found that the recipe on this site is wrong! it says 1/4 cup flour when martha uses 2/3 cups flour. I think that probably made the difference?
Kenna, the original recipe I used had a different amount of flour, but Martha’s site now has 2/3 cups. I’ve updated the recipe on BoB, too. Don’t give up on these cookies, though. They are so worth the trouble! Thanks!
I just made these for my family and, oh my gosh, they were SO good! some of the best cookies I’ve ever made! I thought they’d turn out flat so I froze them for about an hour and I think that helped a lot to give them the cakey yet crackly texture. I suggest this to people having issues. Thank you!!
WOW, those look sooooo fudge-like!!!
Just made these and they turned out terrifically! Thanks for the great recipe, I followed the recipe exactly but refrigerated for a few hours. The cookies were soft and chewy on the inside just like a brownie, yum delish!
My cookies came out flat , I think even flatter than a pancake even though I chilled the batter for 15/20 mins in the fridge. I followed the recipe to the T and still 🙁
Flat cookies are usually due to over-mixing or the dough being too warm. It’s possible the dough needed longer in the refrigerator. It should be cool to the touch.
Hi, I tried this recipe and I liked it so much that I translated it in Italian for my blog here: http://lacucinadimaela.blogspot.it/2013/04/cookies-triplo-cioccolato.html#.UXD3oteROJM
Thanks a lot!
So, I’m not sure how these are going to turn out. They are in the oven right now! But my dough is more like brownie batter… 🙁 they didn’t retain any shape at all. i’m not sure why this would be happening. I’m normally very comfortable with baking pretty much anything. I guess we’ll see. Worse comes to worse, I’ll grab a spoon and eat the batter straight from the bowl, or on ice cream! hehe
Hi, Haley. The dough is very different than traditional cookie dough, but they should hold their shape. Be sure not to overmix the dough.
These look amazing!
8 ounces semisweet chocolate, roughly chopped
For the first ingredient can you use semisweet chocolate chips?
Yes, Kathie, that will be fine.
OMG … these look AMAZING!! The color is beautiful too!! I have to try these!!
Great recipe. I just finished baking a batch – better a little bit undercooked – then the chocolate inside is just melting. Totally different if baked too long. 12 t- 13 minutes top.
How did you get these so thick? I made this and the batter was extremely runny, it just spread all over the whole tray 🙁
Hi, Steph. If you didn’t change anything about the recipe, then my guess is that the batter may have been overmixed. You can also try chilling the dough before scooping the cookies.
This cookie recipe is insanely delicious, but also quite the conversation starter. Hubs comes home from work and sees a plate of these cookies assuming they were what I make often, namely a cocoa based meringue cookie. I purposely said nothing to dissuade him. At dessert, watching his expression biting into this intense chocolate experience was priceless. The cookie wowed, and to me is a marriage of truffle and brownie. Besides this new addition to my own repertoire, what I also appreciate from this site is that as Jennifer has grown her compendium, from her newer additions, it is easy/peasy to find recipes that list weights for ingredients. Using her weights I was able to quarter this recipe with perfect results, and yes, two guys ate 3 cookies each! Very decadent, and if this is not an heirloom recipe, I don’t know what is. Thank you for sharing this recipe with your readers….it’s a stunner.
Thank you so much, Jeff! I’m glad you and Owen enjoyed these seriously chocolate cookies. (I’ll get the ingredient weights on all my recipes some day!) 🙂
Hi,
Have you the recipe in gr?
I did , the flavor was Nice but the consistence was like a Brownie because i had to convert. I think i did wrong. Tks
Hi, Luciana! I’ve added the metric weight equivalents to the recipe. The batter is very thick and brownie-like. The resulting cookies are thick and fudgy.
Your ingredients said 2/3 cups of flour. My dough looked like cake batter so I added more flour to get the consistency you mentioned. It worked and it was delicious and the cookies look just like your photo. Thanks for sharing.
How many cookies does this recipe make?
I am considering halving the recipe as there are only two of us and a full recipe could be dangerous.
Hi, Holly. The yield is at the top of the recipe. You should get about 24 cookies.
Oh my Goodness!! Made these cookies yesterday, and they are absolutely decadent, and devine. After reading some of the comments, I wasnervous about having them come out right, but they looked and tasted incredible. Did not overmix the dough as you suggested. Great cookies!! Thank you!
I’m glad you enjoyed the cookies, Canan!
Can this be made without eggs.? Thanks
Hi, Sonam. You might find this helpful: Egg Substitutes in Baking
Hello! Had to leave my 2 cents: I made these wonderful recipe with the following changes: half the amount of sugar (75g) and instead of semi sweet chocolate chunks, I used praline chocolate. I put the batter in the fridge for 15 minutes because it was a bit runny. It turned out perfect! A question please: can you store the batter? If so, fridge or freezer? Just in case I want to prepare it in advance. And how do u store the cookies? Room temp? Fridge? For how long can you keep them? Thank you in advanced ❤️
Hi, Shiri. You should be able to keep the dough in the refrigerator for a day or two. The baked cookies should be fine stored tightly covered at room temperature for a few days.
Wish I could upload a picture! After reading through comments for experiences and suggestions (and wading through mostly comments from people who hadn’t made them yet – sorry, pet peeve), I beat the sugar/egg mixture extremely well, used one full cup of flour, and chilled the dough for 30 minutes. Baked on convection at 350° for 10 minutes and they are PERFECT. Crispy on the outside, gooey on the inside … wowzers. Also, I thought ‘no way will I get 24 cookies out of a recipe calling for 2/3 cup flour’. I got 30, and yes I did eat some dough. 😋
I’m so glad you enjoyed the cookies, Jenny!