Brownie and cookie. Do I have your attention?
I’m trying to get back on track to eating healthy. The holidays were not kind to my waistline. I’ve tried many diets that prohibit me from eating the things that I love and at the end of the day they didn’t go well. I’d either quit or put the weight back on as soon as I was quit. So I believe in moderation. I like to have my salad and to eat a cookie too, especially when we’re talking about a chocolate cookie. For those of you who follow me regularly you know that I’m somewhat of a chocoholic.
Guys, no joke, there is A LOT of chocolate going on here. A LOT. You have melted chocolate in the cookie batter and chocolate chips scattered throughout the cookie.
Let’s talk about melting chocolate for a second. I hate doing it, mostly because I don’t have good luck doing it. I have microwaved it and I’ve used the double boiler method, but neither method seems to be fool proof. My chocolate seems to seize up and that doesn’t seem right. Thankfully the melted chocolate, despite the weird texture, didn’t ruin this recipe (although I’m still convinced that it didn’t look right). How do you melt chocolate? I’d love to know the secret to success.
My theory is that the “semisweet chocolate” in the list of ingredients is really supposed to be something like Baker’s Semisweet Chocolate instead of Nestle Semisweet Chocolate Morsels. As I mentioned, they still turned out delicious so use your own judgement.
Anyway, back to the cookies…
These cookies are fudgy on the inside and have a thin, shiny, and crunchy exterior. Some would say that sounds just like the perfect brownie but in a cookie form. 😉
These cookies are going to be a good test of my will power. Brownie, cookie, chocolate… all things that I adore. How the heck am I going to eat these in moderation? Thank goodness for the gym. 😉
Brownie Cookies Recipe
(Makes about 3 dozen cookies)
- 1 pound semisweet chocolate, chopped (or chips?)
- 4 tablespoons butter
- 4 large eggs, room temperature
- 1 and 1/2 cups white sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour (equivalent to 2.4 ounces)
- 1/2 teaspoon baking powder
- 12 ounces semisweet chocolate chips
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone mat and set it aside.
- Melt the 1 pound of semisweet chocolate and butter until it’s smooth. You can do this in the microwave or in a large bowl set over a saucepan of simmering water, whichever method you have the best luck with.
- In a (separate) large bowl, beat together the eggs on medium speed until the mixture is thick and has a pale yellow color. (About 5 minutes.)
- Beat in the vanilla extract and salt.
- Using a spatula, fold in the melted chocolate.
- Fold in the flour and baking powder.
- Stir in the chocolate chips.
- Scoop about 1 and 1/2 tablespoons of dough onto the prepared cookie sheet for each cookie. I think using the OXO good grips medium cookie scoop is key for this recipe. The cookie dough is sticky and the scoop makes it very easy to do and gives you consistent cookies.
- Scoop 6 cookies on each cookie sheet. They will spread, which is supposed to happen for this recipe.
- Bake the cookies for about 10 minutes or until the cookies look dry around the edges. They will look underbaked but that’s okay because they will set as they cool.
- Let the cookies cool on the cookie sheet for about 10 minutes.
- Remove the cookies to a rack to cool completely.
Slightly adapted: Food & Wine