This was my second effort after the first failure last month. What happened last time? It was a shame that I altered ingredients, as I was short of "real" chocolate and replaced with cocoa powder then added some butter intuitively. Result? weird pieces of hard cooked/bland biscuit. Lesson learned? YES. Don't be frugal on ingredients or alter the recipes unless you are experimenting a new one.
Okay then I promised I would decipline to what said in the recipe, and yes with all my respect (and from the failure last time) I measured up as accurate as I could. Sometimes you just trust your eyes and ears thinking that you've been baking for awhile and that measuring seems to be less necessary. Believe me, baking is art and science , the latter of which implies that you must follow instructions as much as possible.
I put loads of chocolate in. I love this recipe. It's easy, no fuss. While baking, my kitchen smelled like the house of chocolate. I love the look of cookies, cracky and crisp. They actually are very soft. The chocolate chucks are half melted inside, make you crave for a cup of coffee.
The orignal recipe is from Martha Stewart's website
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.
I love the photo from this site. They close up the inner texture.