Martha Stewart’s Outrageous Chocolate Cookies Recipe

I always love a good cookie. Mixing 4 oz melted bittersweet chocolate with unsalted melted butter, cocoa, and a hint of vanilla, this cookie brings together rich ingredients in a perfect balance of flavor. Inspired by Martha Stewart Chocolate Chip Cookies, it turns classic elements into an irresistible, satisfying treat.

I’ve always been a fan of a good cookie recipe and Martha Stewart’s Outrageous Chocolate Cookies definitely lives up to that reputation. When I first tried this recipe I was immediately drawn in by its promise of richness and complexity.

I mean, how many times have you seen Sweet Martha’s Chocolate Chip Cookies or those other famous Martha recipes and thought “I need that in my kitchen?” This one is for sure a keeper. I love how it calls for melted bittersweet chocolate along with finely chopped bits that give it an amazing texture.

Mixing in some all-purpose flour, unsweetened cocoa powder, baking soda and salt creates the sturdy foundation while the unsalted butter, granulated sugar and light-brown sugar blend into the perfect sweet mixture. Add in two eggs and a splash of vanilla extract, and you’ve got yourself a cookie that’s decadent without being too over-the-top.

Trust me, once you taste these cookies youll understand why I’m such a big fan of Martha’s treats.

Why I Like this Recipe

I love this recipe for so many reasons. First, the mix of melted and chopped bittersweet chocolate always gives the cookies this awesome, rich flavor and texture that i just cant get enough of. Second, its super easy to make even when im in a rush because the steps are straight forward and nothing too fancy, which is perfect for my lazy days. Third, every time i bake these cookies, they remind me of home and good times spent in the kitchen with family, and that just feels really comforting. Finally, even if i mess up a little bit here or there, the cookies always turn out soft in the center and crispy on the edges, making it a treat that i can never resist.

Ingredients

• Bittersweet chocolate melt into a smooth base and adds tiny crunchy bits, boosting richness.
• All-purpose flour gives structure and a subtle flavor while helpin the cookie rise.
• Unsweetened cocoa powder offers deep chocolate intensity with a bit of natural bitterness.
• Granulated and light-brown sugars mix for sweetness with a slight caramel style kick.
• Melted butter adds a rich flavor and moist texture to every bite.
• Eggs binds the ingredients and bring protein, making cookies chewier and tender.
• Baking soda and salt help cookies rise and balance the overall sweetness perfectly.

Ingredient Quantities

• 4 oz bittersweet chocolate, melted (set aside some chopped for texture)
• 4 oz bittersweet chocolate, finely chopped
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 2 large eggs
• 1 tsp vanilla extract

How to Make this

1. Preheat your oven to 350°F and prep a couple of baking sheets with parchment paper.

2. In a bowl, sift together the flour, cocoa powder, baking soda, and salt.

3. In another large bowl, stir together the melted butter, granulated sugar, and light-brown sugar until it looks well mixed.

4. Beat in the eggs one at a time and then add the vanilla extract.

5. Stir in the melted chocolate until everything is nicely blended.

6. Gradually add the dry ingredients to the wet one and stir just until incorporated, be careful not to overmix.

7. Fold in the finely chopped chocolate pieces, saving a few extra bits to sprinkle on top if you want extra texture.

8. Scoop rounded tablespoonfuls of dough onto your prepared baking sheets, leaving enough space for the cookies to spread a little.

9. Bake in the preheated oven for about 10-12 minutes until the edges look set but the centers still seem soft.

10. Let the cookies cool on the sheet for a few minutes before transferring to a cooling rack and enjoy your outrageously yummy cookies!

Equipment Needed

1. Oven (preheat to 350°F)
2. Two baking sheets
3. Parchment paper
4. Medium bowl (for sifting dry ingredients)
5. Large bowl (for mixing wet ingredients)
6. Sifter or fine mesh strainer
7. Measuring cups and spoons
8. Whisk or spoon (for thorough mixing)
9. Mixer or fork (for beating eggs)
10. Spatula (for folding in ingredients)
11. Knife and cutting board (for chopping chocolate)
12. Cookie scoop or tablespoon (for portioning dough)
13. Cooling rack (for letting cookies rest)

FAQ

Martha Stewart’s Outrageous Chocolate Cookies Recipe Substitutions and Variations

• Bittersweet chocolate: If you dont have bittersweet chocolate, try using semisweet chocolate or mix unsweetened chocolate with a little extra sugar to balance the flavor. This works for both the melted and chopped types.
• All-purpose flour: You can swap out all-purpose flour for cake flour or even whole wheat flour if you like a nuttier taste. Just keep in mind that whole wheat might make the cookie a bit denser.
• Unsweetened cocoa powder: If you cant find unsweetened cocoa, Dutch processed cocoa is a fine substitute and actually gives a richer color and flavor.
• Unsalted butter: Coconut oil or a neutral margarine can work instead of unsalted butter. The texture might change a little, but its a pretty solid replacement.
• Vanilla extract: In a pinch, you can use almond extract (use a bit less though) or even just go without vanilla without ruining the overall taste.

Pro Tips

1. One pro tip is to be super careful not to overmix the dough – overmixing can make your cookies tough instead of that soft, chewy texture you’re after.

2. You might wanna chill your dough for like 30 minutes before baking – this helps the flavors meld together better and stops the cookies from spreading out too much.

3. Always leave the cookies on the tray for a couple minutes after taking them out of the oven. It lets them firm up a bit before you move them to the rack, so they dont break apart.

4. If you really want some extra texture and bursts of chocolate flavor, sprinkle a few extra chocolate bits on top of each cookie just before baking.