These are one of the types of cookies I handed out at Furry Weekend Atlanta 2010 and it was probably one of the most requested recipes that people wanted shared. So I'll share the recipe here for all!

A quick word of warning about this recipe (And most BAKING recipes I'll share) they are done mostly with weights and, in this ones case, VERY large batch (Made about 12 dozen decent sized cookies.) I recommend for home use cutting everything into a fourth or sixth of the recipe. Cookie dough though refrigerates and freezes very well so making a large batch doesn't hurt to much as you can always put the dough onto wax paper, roll into cylinders, seal, and then pull out when you want some cookies and bake them off. They'll still come out great even a couple months down the road. Anyway, onto the recipe itself!

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Chocolategasm cookies

2 lbs. of Dark Brown Sugar
1/2 oz of salt
1 lbs 4 oz of Semi-sweet chocolate chips, MELTED. (To easily melt the chocolate you can take the chips into the microwave and microwave it thirty SECONDS at a time, once they become slightly melted do 15 seconds and stir, a lot... It is VERY easy to scorch chocolate in the microwave. The safer, but longer, method is to make a double boiler. You won't scorch the chocolate at all.)


In a Mixer, combine all ingredients and mix until combined (Should look like chocolate sugar just about.)


Butter 1lbs (Softened)
Shortening 4 oz. (You can just use all butter, it'll be a bit richer but the cookies can, melt, a little bit to much sometimes.)

Take the butter and add to mix, cream the sugar and butter/shortening (Creaming refers to mixing together) until the batter is combined and the color of the sugar should be lighter in color now.


Eggs 8 1/2 oz. (This is around 5 to 6 eggs.)
PURE vanilla extract 3/4 oz. (Really, get the REAL stuff, pure vanilla extract is the best. I personally recommend Madagascar vanilla if you can find it, though most will do.)

Slowly mix in the eggs on a slower speed, one or two eggs at a time. By doing it slowly the eggs will create an emulsion more easily. Batter should be fairly smooth though probably a little grainy at this point.

1 Tbsp of Baking Powder (Yes, it's not by weight, silly me, eh?)
2 lbs 1 oz of All-Purpose flour. (Originally this recipe was actually about equal parts of cake and bread flour, BUT, since cake flour tends to be really expensive I just sub out All-purpose which is what most people have.)


SLOWLY combine flour into the cookie batter on a LOW speed.


Add 2# + of your favorite chocolate chips. (In the case of FWA, I used 12oz 60% cocoa chips, and 20oz of Semi-sweet chips.)


Mix these chips in slowly, I really recommend folding them in (Folding refers to using a spatula or spoon and literally "folding" the sides and bottom around to the top and repeating, by folding the dough like this you develop the least amount of gluten (Which makes cookies tough) so you have softer, cakier cookies this way.) though using the mixer and letting them work in is okay, just be quick (No, that doesn't mean high speed).


Bake the cookies at 350 Degrees for about ten minutes. I use a pair of soup spoons to measure out the dough portion, round it, and place 12 to a sheet pan.

I let them cool for a few minutes on the pan (They'll be VERY soft out of the oven) and then let them on a cooling rack for ten to fifteen minutes. Store in an air tight container and enjoy for a good week! Share with friends! Hoard them yourself!

I do welcome any and all comments and questions, so if you have any please let me know.