• Cooking Time: 12-15
  • Servings: 24
  • Preparation Time: 10


Based on a Martha Stewart recipe, but I made a few modifications to make them simpler and not as sweet!


  • 4 oz. Chocobake or other pre-melted unsweetened chocolate
  • 4 tablespoons unsalted butter, melted
  • 2/3 cup all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 package (12 ounces) semisweet chocolate chunks
  • Reynold's parchment paper


  • Preheat oven to 350 degrees.
  • Whisk chocolate and butter in a small bowl.
  • 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 chocolate.
  • Mix in flour mixture until just combined.
  • Stir in chocolate chunks.
  • Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets lined with Reynold's parchment paper.
  • 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.

Categories: Cookies 

Author Credit: Martha!

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