Well, I finally did it! I bought my own domain name last night!! My website URL is now officially: http://www.lovintheoven.com and I cannot be any more excited. (I’m such a kid at heart, I know.. but little things like this make me so happy!) Thanks to everyone for following along with my blog and for all the feedback. :]
We’ve now entered the month of December, which means it’s officially holiday season. Actually, the holiday season started the moment Thanksgiving ended and the Christmas lights & trees went up. Since everyone (FoodNetwork, Betty Crocker, etc.) does the twelve days of cookies for the holidays, I thought I’d join in and make my own list. These twelve cookies that I’ll be baking throughout December will be ideal for holiday gift baskets, just in case you need ideas for what to add in yours.
Day 1 of my twelve days of cookies: I introduce to you.. outrageous chocolate cookies by Martha Stewart! I have such mixed feelings on her.. Actually, it’s more of a love/hate relationship. I find that with her recipes, you either love it or hate it, there’s no in between. Although, with her scrapbooking line, it’s all LOVE LOVE LOVE. The only thing I hate about her scrapbooking line is how ridiculously overpriced everything is. Anyways, back to the topic.. these cookies turned out great! They have a chewy center and a crackly top, similar to that of a brownie. The batter may turn out a bit more liquidy than normal cookie batter, but don’t fret! It’s supposed to be like that. The only thing that I would change about this recipe is replacing semi-sweet chocolate with milk chocolate because the cookies turned out a bit too bitter and not sweet enough for my taste. Either that, or add more sugar. They are also VERY chocolatey, so if you aren’t a fan of chocolate, I’d recommend finding a different recipe.
Makes 2 dozen
- 8 ounces semisweet chocolate, roughly chopped
- 4 tablespoons unsalted butter
- 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 teaspoon vanilla extract
- 1 package (12 ounces) semisweet chocolate chunks
- Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. 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 melted 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. 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.