Chocolate Cookies

Here is the latest recipe. Treats are good because they can be made at any time and if they are not served right away no problem. Apparently, these cookies are Christmas dinner worthy! Will make more.
I remember my mother baking dozens of wonderful cookies at Christmas time. She would bake for at least 2 or 3 weekends. My job would be to use the manual grinder to grind hazelnuts, or dip almond cookies in icing sugar. Most of the steps were beyond my expertise at the time. Once baked, she would have to try to hide some of the cookies or they would be gone before company and the big day arrived. These cookies are not in the same league but I will keep trying.

Outrageous Chocolate Cookies

Prep: 20 minutes Total 45 minutes
Do not bake the cookies to a crisp, they are meant to be soft and chewy. Store them in an airtight container at room temperature for two to three days.

Ingredients
Makes 2 dozen
8 ounces semisweet chocolate roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour s, spooned and leveled
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
¾ cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Directions
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 on 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.

First baked, December 17, 2008.
Martha Stewart recipe from her e-mails