Well, I finally did it! I bought my own domain name last night!! My website URL is now officially: https://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.
Ingredients
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
Directions
- 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.
they look absolutely scrumptious
oh, these look absolutely divine! 12 days of cookies huh? i am certainly looking forward to this-can’t wait to see what else you have in store 🙂
Those look divine! I want to have a few with a big glass of cold milk.
Congratulations on buying your domain name! I totally understand the simple pleasure of that. It makes it completely yours and very special. Your cookies look so yummy, I’ve been meaning to try this recipe for a while now… I think I have been inspired to do so now :o)
fancy domain kp. i just bought myself a new stand mixer the other day and you should be happy to know my first instinct was to find your blog. i’ll definitely be picking your brain for advice next time i see you online
fkit- thanks!
megan- i’m just as excited as you are! :] once i’m done with school and on winter break, i’ll be able to FINALLY bake away!
shannon- thanks! a tall glass of milk is a must for these chocolate cookies.
bri- wonderful! they’re basically no-fail cookies and will always come out looking great. i just read your blog and we share so much in common! i hope i get to own my own bakery someday, too.
I made these Outrageous cookies tonight. I used Ghiradelli semi-sweet chocolate chips for the batter and Ghiradelli 60% Cocao bittersweet chips instead of the chunks. They were delicious! We love dark chocolate at my house!
Oh wow those look so chewy and rich, yummy!!
These are some of my all time favorite cookies and your photos look absolutely amazing. I agree with you, basically a no fail cookie. Wonderful blog by the way, I can’t wait to see what other cookies you concoct over the next few days.
Hi Kim,
Just came across your blog from a link at Tastespotting and you are awesome! Follow your dream — you’ve got some wonderful recipes here and I love your blog! Congrats on the domain name too — just did the same a few weeks ago and it’s so exciting!
I made these and the NY Time Choc Chip cookies, they were both wonderful! I blogged about them and linked to you 🙂
anonymous- wonderful! i’m glad they turned out great for you. 🙂 i’ll have to try it with dark chocolate next time.
amanda- they definitely were!
melody- thank you!
little miss cupcake- thank you so much. 🙂
I tried making these cookies and they were extremely good- I used semi-sweet chocolate for the batter and milk chocolate for the chips, and everyone told me they were the best cookies I’d ever made! I’m going to try them next with a bit of peppermint extract and Andes Candies instead of chocolate chips 🙂
where did you get your domain name from? im starting my own bakery business out of my home =] i love love love to bake! we are having a bazaar this weekend for our church and im making your smores bars & cake mix cookiesto sell…they looked so good! love your blog too =]
Hi! I was wondering for this recipe, did you grease your cookie sheets? I did so with mine but my cookies came out completely flat! ):
Grease a cookie sheet? Who’se ever done that? I’ve never heard of greasing a cookie sheet.