Outrageos Chocolate Cookies

This was the third recipe I chose to send, the fourth one coming Saturday. These were soft and chewy, and this was the only recipe I made for my friends that made enough extra to share with my family, who loved them. I'll probably make these again, since they're pretty easy and everyone seems to love chocolate cookies.

I'm posting a little later today because my internet has been giving everyone a hard time...it was down since last morning and only got back up a little while ago. Even though right now it's painfully slow and took a really long time to upload all these pictures, I'm just glad we got it back today!

Outrageous Chocolate Cookies
Recipe by Martha Stewart

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.