Why the world is better with chocolate

I've written several odes to chocolate in my day so I'll spare you the poetry but every now and again (read: everyday) I have a hankering for chocolate and have to share my fondness for it with friends and co-workers. If my boyfriend is reading this, he's probably having a good chuckle right now b/c I tend to start talking about how I want chocolate 5 minutes after every meal.

Am I addicted? Most definitely. But I suppose it could be worse. It's particularly satisfying if you've had a lousy day/week and it's generally a crowd-pleaser at parties. Doesn't matter what form it comes in (cookies, brownies, cake, etc), I just prefer it dark or semi-sweet. I made these cookies for my friend's BBQ last weekend and everyone said they tasted like heaven. They actually taste more like brownies. Even the batter resembles the consistency in brownies/cakes. Let it sit for a bit so it thickens up. And don't thank me, thank Martha for this great recipe.

I admit this picture is not my favorite but we had to leave for the BBQ so I only had a few minutes to find a semi-decent place to shoot the cookies.

Outrageous Chocolate Cookies

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
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 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.