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Outrageous Chocolate Cookies

Outrageous Chocolate Cookies are rich, fudgy, brownie-like cookies that keep their focus squarely on providing a full-on chocolate experience!

Outrageous Chocolate Cookie on a white surface

Quinn and I are not among the throngs who celebrate Valentine’s Day. That day and all the chaos surrounding it have never appealed to me. Luckily, Quinn feels the same way. So, I’m not one to make heart-shaped baked goods. That doesn’t mean that I can’t indulge in one thing synonymous with Valentine’s Day – chocolate.

While BoB is certainly no stranger to chocolate, it seems I never run out of chocolate recipes to try out. This particular one comes from Martha Stewart via Everyday Food. Although I have far more cookbooks than I care to count, I find myself looking more and more toward the internet for recipes. Call it laziness or convenience, but most of the time I just find it’s easier to look that way than flip through a mountain of cookbooks.

On with the cookies…. I can’t say enough good things about them. They are so very rich and delicious. If you’re a serious chocolate fan, then you should certainly try them out.

stack of Outrageous Chocolate Cookies

Don’t be concerned about the consistency of the dough. It’s not like most cookie dough, but more like brownie batter. In fact, you may think there’s no way they’ll hold together. But if you’ve measured accurately it definitely will work, and you’ll be rewarded with these fudgy cookies.

I love the look of these cookies. They have a crackled appearance, lighter on the outside with beautiful dark chocolate on the inside. As with those decadent brownies, I implore you to use the best chocolate you can. When baking something so utterly chocolate, it’s really worth it to use good ingredients.

If you’re on the hunt for a wonderful chocolate cookie experience, then give these Outrageous Chocolate Cookies a try. I think you’ll find yourself reaching for another before you’ve even finished your first!

Find more cookie recipes in the Recipe Index.

More Chocolate Cookie Recipes

Outrageous Chocolate Cookies

Yield about 24 cookies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Outrageous Chocolate Cookies are sweet, rich, fudgy cookies for even your biggest chocolate cravings!

Outrageous Chocolate Cookie on a white surface

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

  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Heat the chopped chocolate and butter in a microwave-safe bowl. Stir every 20 seconds until almost melted. Set aside.
  3. 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. Beat in the melted chocolate mixture. Mix in the dry ingredients until just combined. Stir in the chocolate chunks. The dough will be thick.
  4. Drop the dough by heaping tablespoons onto the prepared pans. Place 2-3 inches apart. Bake, one pan at a time, 12 to 15 minutes, or until the cookies are shiny and crackly but soft in the center. Cool on the pan for 10 minutes. Then, transfer to a wire rack to cool completely.

Notes

Recipe slightly adapted from Everyday Food.

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Outrageous Chocolate Cookies

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    96 Comments on “Outrageous Chocolate Cookies”

  1. 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!

  2. I am looking at the half eaten cookie and hope that I could finish the remaining half! Happy Valentine’s Day!

  3. Those look wicked. In a good way!

  4. 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.

  5. 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 🙂

  6. 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!

  7. Like brownie cookies! Oh – wow!
    And if there’s already the word ‘outrageous’ from you, I am so totally interested:D

  8. Wow these look so yummy! I’m definitely going to have to try making them.

  9. Oh my these look so rich and decadent. I’d like a bite too please!

  10. 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!!!

  11. 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!

  12. wow…those look amazing!

  13. 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!

  14. Yes! I’ve been searching for a good chocolate cookie recipe all week. This one looks right up my alley.. more sugar than flour. 😛

  15. 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!

  16. 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 🙂

  17. I thought these looked good from the outside, but the photo that shows the middle makes me really want to eat some!!

  18. I think I would hurt myself with those. It wouldn’t be pretty.

  19. OMG !!! What is that ??? its driving me crazy … i need to have some now .Jennn ….. nowwww !!!!!

  20. Wow! Those look like fudgy bites of awesomeness!

  21. 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!

  22. These are making me drool!!!

    I am definitely making these ASAP!!

    Thanks for the great recipes and photos!!

    Terri

  23. 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!!

  24. oops I meant “deserted island”….see what they do to me?!!!

  25. Those look wonderful. I’m with you — I have lots of cookbooks but it’s easier to look on the internet for recipes.

  26. 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.

  27. 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!

  28. 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?!

  29. These look SO delicious! That chewy, fudgy inside has my name written all over it – bookmarked these to give them a try!

  30. 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.)

  31. Holy cannolli those look amazing. I need to put this in my recipe file.

  32. 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….

  33. Those cookies look asolutely amazing. Great, great photos. A pure chocolate indulgence.

  34. Thanks, Joanna!

  35. 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?”

  36. *wow*! Pure decadence!

    I totally echo using the best chocolate – those Guittard chunks are quite heavenly.

    Hmm … they look somewhat funky too 😀

  37. 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.

  38. 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!!! 🙂

  39. Looks like you enjoyed them! Aren’t they wonderful?

  40. Oh My! Those are gorgeous.

  41. 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!!!

  42. Thanks, Anna! I like your version, too.

    Jennifer, I’m glad you liked them!

  43. You have a great blog…love your recipes.
    I am going to do the mud slide recipe for my class in April.

  44. Thanks, Sally! Hope you like the Mud Slides.

  45. Oh My Goodness! These cookies look delicious!

  46. 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!

  47. Thanks, Christine!

    TetsujinWave, let me know how the white chocolate works. Sounds interesting!

  48. 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.

  49. NIkki, I hope you like them!

  50. 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?

  51. 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.

  52. 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!

  53. Lisa, I’m glad you liked them! The dough can be a bit temperamental, but they are definitely worth it. 🙂

  54. 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.

  55. 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.

  56. can i replace those 2 eggs with something else? thanks

  57. cherry, you could try an egg substitute. I’ve had hit or miss results using that, but it’s worth a shot.

  58. 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.

  59. 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. 🙂

  60. FYI, I don’t think the Martha Stewart link works anymore. Love the cookies though. They were a hit with my family!

  61. Thanks, Dianna. I have fixed the link.

  62. For those of you who’ve had trouble with the recipe link to Martha’s website, I’ve added the recipe to BoB and changed the link at the top of the post. Happy baking!

  63. Heeeeey. My question may be a bit off-topic, but the fact that I haven’t been able to answer it myself has been driving me crazy.

    Whenever I bake a batch of cookies that contains a substantial amount of cocoa powder, the dough seems to thin while the cookies are in the oven. Is it the cocoa, or should I be refrigerating the dough for at least an hour before I portion it into cookies? I would appreciate any advice that someone might have.

  64. Whoa!!!
    those look SO good! :3

  65. 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!

  66. 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!

  67. 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!

  68. 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?

  69. 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!

  70. 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!!

  71. WOW, those look sooooo fudge-like!!!

  72. 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!

  73. 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!

  74. 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

  75. 8 ounces semisweet chocolate, roughly chopped

    For the first ingredient can you use semisweet chocolate chips?

  76. OMG … these look AMAZING!! The color is beautiful too!! I have to try these!!

  77. 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.

  78. How did you get these so thick? I made this and the batter was extremely runny, it just spread all over the whole tray 🙁

  79. 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.

  80. 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 

  81. 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. 

  82. 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.

  83. 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!

  84. Can this be made without eggs.? Thanks 

  85. 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 ❤️

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