Sunday, April 27, 2014

Chocolate Chocolate Chip Brownie Cookies

Chocolate lovers, gather 'round. I have a wonderful story for you.

The story is Chocolate Chocolate Chip Brownie Cookies. Double the chocolate, double the fun.

I have this problem with brownies. I tend to overcook them. I don't know why this happens specifically for brownies considering they are one of the easiest things to cook. But, alas. I just can't master the cooking of brownies in my oven.

That all changed when I came across this recipe for brownie cookies. These are rich and fudgy and full of deep chocolate flavor just like a brownie, only they are bite-sized! When these cookies are done baking, they have a thin crispy shell on the outside and an ooey gooey center.

These cookies have a pretty traditional brownie base--butter, eggs, brown sugar, and 2 types of chocolate (unsweetened and semi-sweet). I add in a bunch of mini chocolate chips because there is nothing wrong with a little extra chocolate in our lives (RIGHT!?)

I totally love these cookies. I sprinkled a generous bit of powdered sugar on the top to cut a bit of that chocolate richness. I think that is just what these cookies need to take them to the next level.

Share these with that special person in your life who is a choco-holic. Bring them to a friend who needs a sweet pick me up. Make these and devour them. You're worth it!

Here's what you need for Chocolate Chocolate Chip Brownie Cookies* (Print Recipe!)

4 tablespoons butter
3 ounces unsweetened chocolate, chopped
2 ounces semi-sweet chocolate, chopped
2 large eggs
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
3/4 cup all purpose flour
1/2 teaspoon baking powder
pinch of salt
1/2 cup mini chocolate chips
powdered sugar, for dusting

Here's what you do

Preheat oven to 350 degrees and line two baking sheets with parchment paper.

In a large saucepan big enough to hold all the ingredients later, melt the butter and chocolate over low heat stirring constantly until melted. Remove from the heat and allow to cool slightly. Stir in the eggs, brown sugar, granulated sugar, and vanilla until smooth.

Right in the same saucepan, fold in the flour, baking powder, and salt. Try your best to not over-mix. Be sure the mixture has cooled completely before folding in the chocolate chips.

Dollop the batter by the tablespoon onto the baking sheets about 2 inches apart. This batter is pretty thick, so the cookies will not flatten out too much. Bake for 10 minutes or until just set. Allow to cool completely before sprinkling with powdered sugar. Cookies will last about 5 days well-wrapped at room temperature.

*Adapted from Pastry Affair

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