Sunday, June 10, 2012

Chocolate Brownie Cookies

I was just having one of those weeks. The one's where you think there is no way Friday will come and the Universe seems to be laughing at you struggle. Yup, that sums up my week so to turn it around, I made these. I was just browsing recipes and once I feasted my eyes upon this recipe, I knew my week could only get better. C'mon, its a cookie...and a brownie. And it's made with chocolate, lots of it! I used up all my cocoa powder and semi-sweet chocolate chips. Oh, and I had to go to the store for some white chocolate chips. Universe, who is laughing now!

These cookie/brownies are a perfect mood-booster or a easy dessert to add to a cookout menu. I actually used this recipe for both purposes! They are chewy (as long as you are extra careful with baking time), chocolately, and are sure to go within a couple of days!

Chocolate Brownie Cookies
adapted from Yammie's Noshery

2 sticks butter
2 1/4 c. sugar
4 large eggs
1 Tbsp vanilla extract 
1 1/4 c. cocoa powder 
1/2 tsp. salt
1 tsp. baking powder 
1 1/2 c. all-purpose flour
1 c. semi-sweet chocolate chips
1 c. white chocolate chips

1. Add butter and sugar into a saucepan. Place on stovetop at medium heat. Stir until the butter/sugar mixture is bubbly and smooth. Remove from heat. 
2. Add in eggs and vanilla and stir. 
3. In a separate bowl, mix together the cocoa, salt, baking powder, and flour. Add in the butter/sugar/egg mixture.
4. Fold in both types of chocolate chips once the dough is at room temperature. 
When I did this, the sugar/butter mixture was still a bit hot and melted the semi-sweet chocolate chips (oops!). So I added more and the white chocolate chips later
5. The dough will have a consistency (and smell) of brownies so chill the dough in the freezer or refrigerator until it becomes pretty solid. 
6. Preheat the oven to 375 degrees. Form the dough into balls and gently pat them down onto a cookie sheet. These cookies don't spread out too much during baking, so shape them/pat them down to your liking. 
7. Bake for about 9-13 minutes. Keep an eye on them to not over-bake them. I took them out just as the middle of the cookie was losing its dark brown color (as mine cooked, they turned into a slightly lighter brown color). 
8. Set cookies on a cooling rack.
9. Enjoy!

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