I know – posting about something that is not cupcake related – outrageous! But I tell you what, this cookie recipe is AMAZING and certainly lives up to it's name, it certainly is outrageous.
I came across this recipe when trolling the Martha Stewart website. The reason why it caught my eye was because I thought the proportion of the ingredients were wrong. But from all the comments I saw on the webpage, everyone was raving about the recipe just as it is. So I had to give it ago. However, I did make a few variations.
Here is my take on the recipe.
Outrageous Chocolate Cookies
277 grams of 70% cocoa dark chocolate
60 grams of salted butter
2/3 cup of plain flour
½ teaspoon of salt
2 large eggs (600 grams)
¾ cupcake of packed brown sugar
1 teaspoon of vanilla bean paste
100g of dark chocolate chunks or chips
100g of milk chocolate chunks or chips
100g of white chocolate chunks or chips
40g of raisins
1. Heat the dark chocolate and butter in the microwave at 20 second increments, stirring between each, until the chocolate mixture is melted. Be careful not to overheat the chocolate mixture.
2. In another bowl, shift together the flour and salt.
3. In a mixing bowl, whisk (by hand) the eggs, brown sugar and vanilla until combined. Gradually add the melted chocolate into the mixture. Mix in the flour mixture until just combined. Stir in chocolate chunks or chips and raisins.
4. Spoon the dough in the centre of a sheet of gladwrap 1m in length, in the shape of a log. Wrap the gladwrap around the dough and roll the dough into a circular log, approximately 5cm in diameter. Freeze the mixture for 30 minutes.
5. Preheat oven at 170°C (150°C fan force).
6. Remove the dough from the freezer and unwrap the dough from the gladwrap. Cut the dough at 1cm intervals. Place the dough onto baking sheets approximately 3cm apart.
7. Place the cookies in the oven and bake, rotating sheets halfway through, until cookies are shiny and appear crackly on the surface (approximately 15 to 18 minutes). Allow the cookies to cool on the baking sheets.
Thanks Martha Stewart - this recipe was yum!