Ok...so really, if you are craving something rich, chocolaty and so very Martha...then you may want to make some of these. Really...they are good. 
Outrageous Chocolate Cookies
8 oz. semisweet chocolate, roughly chopped
4 TBS unsalted butter
2/3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
2 lg. eggs
3/4 c. packed light-brown sugar
1 tsp. vanilla extract
1 pkg. 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 TBS of dough 2-3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12-15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.
***Don't worry if the batter seems thin. It should look more like brownie batter than cookie dough.
Keep in airtight container at room temperature for 2-3 days.
4 TBS unsalted butter
2/3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
2 lg. eggs
3/4 c. packed light-brown sugar
1 tsp. vanilla extract
1 pkg. 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 TBS of dough 2-3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12-15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.
***Don't worry if the batter seems thin. It should look more like brownie batter than cookie dough.
Keep in airtight container at room temperature for 2-3 days.
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