Picnic Recipe: Outrageous Chocolate Cookies

Cookies are the perfect addition to any picnic but they are also a big favorite around the holidays. They make nice gifts for friends and neighbors and they are easy to carry to holiday gatherings and potlucks. This recipe for chocolate cookies is one of our favorites!

These cookies are not meant to be cooked to crispiness. They are best when soft and chewy. Store them in an airtight container for two or three days and enjoy!

Here’s what you need:

• 8 ounce(s) semisweet chocolate, roughly chopped
• 4 tablespoon(s) unsalted butter
• 2/3 cup(s) all-purpose flour, spooned and leveled
• 1/2 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 2 large eggs
• 3/4 cup(s) (packed) light-brown sugar
• 1 teaspoon(s) vanilla extract
• 1 package(s) (12-ounce) semisweet chocolate chunks

Throwing it all Together:

Preheat oven to 350 degrees F. 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. *Thanks to Martha Stewart for inspiring this recipe.