Chocolate Brownie Cookies
Posted on 27 June 2008 by joy
The best part about these super soft chocolate cookies is that they’re secretly brownies in disguise.
I have a particular affection for brownies. They were the very first thing that I learned how to bake on my own, in my parents’ kitchen with my little sister as my assistant. We’d carefully measure out all the necessary ingredients, following the recipe on the back of the unsweetened chocolate box. An agonizing 35 minutes later, the two of us had warm brownies fresh from the oven. We’d then plant ourselves in front of the television and watch episode after episode of I Love Lucy.
These Chocolate Brownie Cookies instantly brought back the memories of my early baking adventures.
They’ve got loads of chocolate flavor with both melted chocolate and milk chocolate chips. They’re soft and chewy and even have that distinct brownie crackle on the top. I’ve topped mine with chocolate covered sesame seeds, only because I wanted a dash of color.
Chocolate Brownie Cookies
adapted from King Arthur Flour
yields 26 cookies without chips, 30 cookies with chips
8 ounces bittersweet chocolate (chopped or in chips)
3 Tablespoons (1 1/2 ounces) butter
1 cup sugar
3 large eggs
1 teaspoon espresso powder
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoons salt
1 cup chocolate chips (optional)
In a double boiler, or in the microwave, gently melt together the chocolate and butter. To avoid heating the chocolate too much and possibly burning it, the best method is to heat till the butter is melted and the chocolate has partially melted, then remove from the heat. Stir till all the chocolate melts.
In a separate bowl, beat together the sugar and eggs till they’re thoroughly combined. You don’t need a mixer, just do it in a medium sized bowl with a wooden spoon. Add the hot melted chocolate, then stir in the remaining ingredients, including the chocolate chips, if you’re using them. Refrigerate the batter like dough for 1 hour, to make it easier to handle.
Preheat the oven to 325 degrees F. Lightly grease (or line with parchment) two baking sheets, three if you have them.
Drop the cookie dough by the tablespoonfuls (about the size of a small ping pong ball) onto the prepared baking sheets. A tablespoon cookie scoop makes this task extremely simple. Leave about 2″ between the dough balls, as they’ll spread as they bake.
Bake the cookies for 11 to 12 minutes, until their tops are shiny and cracked. They won’t crack until the very end, so keep a close eye on them; when they’re cracked all the way across the top surface, they’re done. The point is, you want these baked all the way through, but just barely; additional baking makes them more crisp rather than chewy. Remove the cookies from the oven, and top each with a kiss-shaped chocolate, a bittersweet chocolate wafer, or a chocolate covered sunflower seed. Wait 5 minutes then transfer the cookies to a wire rack to cool.
