Gooey Chocolate Cookies

Gooey Chocolate Cookies 1 cup semisweet chocolate morsels 3 Tbsp. vegetable oil 1 3/4 cups all-purpose flour 2/3 cup sifted powdered sugar 1/3 cup unsweetened cocoa 2 1/4 tsp. baking powder 1/8 tsp. salt 1 cup firmly packed light brown sugar 3 Tbsp. light corn syrup 2 1/2 tsp. vanilla extract 1 large egg Preheat oven to 350 degrees. Cook 3/4 cup chocolate morsels and oil in a small saucepan over low heat, stirring constantly. The magazine says this will take about 2 minutes, but it really took me like 10 minutes for all of the chocolate to melt. That’s what you want, melted chocolate chips. Sigh. Pour chocolate mixture into a large bowl, and cool 5 minutes. Stir together flour, powdered sugar, cocoa, baking powder and salt. I used a whisk to do this, and it worked really well. Stir brown sugar, corn syrup, vanilla, egg and 2 Tbsp. water into melted chocolate mixture. Then, stir that into the flour mixture. Now, add the remaining chocolate morsels for those sporadic, but oh-so-worth-it chocolate chips throughout the dough. The dough is going to be really stiff, and it takes a *lot* of effort to stir this all together. Your arm will get tired. Trust me. Drop dough by level tablespoonfuls 2 inches apart onto lightly greased baking sheets. We molded them into little oval-shaped cookies. You’ll get about 3 dozen cookies out of the dough. Bake at 350 degrees for 8 minutes. Cook on baking sheets 2 minutes. Then, transfer to wire racks to cool completely (about 20 minutes). When the cookies are cool, you’ll see cracks starting to appear throughout the surface. Yay! That will give you a little peek at the yummy goodness inside.