03/10/2009



Chocolate Brownie Cookies

First of all, I’d like to apologize for the exceptionally bad photography to follow. It was especially dark in the kitchen on this day and my hands were especially shaky. Maybe it was the excitement of what was to come—these cookies.

I got this recipe from Joy the Baker, though I had to leave the espresso powder out because I didn’t have any, so mine are not EXACTLY true to the original recipe, posted below. These cookies turned out fabulously so even though the photos are awful I had to share with you anyway.

From Joy the Baker

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 (did not have, did not use)
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoons salt
1 cup chocolate chips (optional) (did not use)

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. 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.  (Totally missed this step, go me! Mine was definitely batter, not dough…really runny. But it didn’t really make a difference in the final product.)

Preheat the oven to 325 degrees F.

Drop the cookie dough by the tablespoonfuls onto a baking sheet.  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.  Wait 5 minutes then transfer the cookies to a wire rack to cool.

I just stuck this in the microwave for about a minute, then started stirring it all together. The heat of the butter (which will be almost fully melted after a minute) will melt the chocolate, which won’t be melted yet. This way you won’t burn the chocolate by heating it too long.

Mmm, delicious. Don’t eat this with a spoon despite the temptation. There’s more!

Eggs and sugar. What I did is add a little bit of the hot chocolate mixture into this egg mixture and stir it together just to heat up the egg mixture a little. That way, when I stirred both mixtures together, the eggs wouldn’t cook from the heat of the chocolate.

And this is the finished batter. If I had read the instructions carefully, I would’ve refrigerated this for an hour. But I didn’t, so it’s pretty runny. The only effect the non-refrigeration might’ve had was that it was pretty messy and the cookies may have turned out a little flatter than they would have otherwise.

Baking! I was really fascinated by the baking process of these cookies. I just watched them the whole time and it’s not like they suddenly start cracking—it’s a really subtle, gradual process. Make sure you pay attention towards the end so you don’t overbake them.

This is how they look after they’ve cooled. See, mine turned out pretty flat, but refrigerating the dough may help with that, so do what I say, not as I do.

Look at the beautiful crackly surface! Love it.

These are super moist and rich, and they really are just like brownies in cookie form. They’re super easy to throw together too, and you probably have everything to make them in your kitchen right now. I love recipes like that. Enjoy!

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