Chocolate Brownie Cookies

imageIt’s a cookie! It’s a brownie! It’s a Chocolate Cookie Brownie and you should really eat it this weekend.  It’s like eating the corner piece every time! This is another Smitten Kitchen recipe that turned my head right away because: obvious.  Caroline King v1.0 has been in transit back to the USA and once she’s here we can tip the balance back from my stream of non-stop chocolate desserts, sorry (not sorry).  Hope your weekend if full of friends and chocolate!

1/2 cup butter
4 ounces (115 grams) unsweetened chocolate, chopped
1 cup dark or light brown sugar
2 tablespoons granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon fine sea or table salt
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
2/3 cups chocolate chips or bitter- or semisweet chocolate, chopped into chunks

  1. Melt butter and unsweetened chocolate together — you can do this on the stove over very low heat, stirring constantly, in a double-boiler or in the microwave in 30-second bursts, stirring between each — and taking the chocolate out when it’s almost, but not fully, melted. Off the heat, stir until it is.
  2. Whisk sugars into melted butter and chocolate, then eggs, one at a time, then vanilla. Whisk in baking soda and salt. If your cocoa powder is lumpy, sift it right onto the surface of the batter, other wise, just add it to the bowl. Add flour, too, and then stir until just combined. Add chips or chocolate chunks and stir until combined.
  3. Place bowl in the fridge for about 30 minutes, and up to a few days. Shorter than 30 minutes, you can bake it right away but they keep better shape once chilled and are easier to scoop. Longer than 30 minutes, they become difficult to scoop, but you can let them warm up slightly before you do.
  4. Heat oven to 350°F (175°C).
  5. Scoop into about 1 1/2- to 2-tablespoon sized mounds and space evenly on parchment- or nonstick baking mat-lined baking sheets, allowing room for them to spread a little. I use a cookie scoop which is a major time saver that I’m mad I didn’t get sooner.  Bake for 10 to 12 minutes, at which point they will still definitely look underbaked, but you should take them out because you want them soft, chewy and fudgy in the center.
  6. Let set on baking sheets for a few minutes before carefully transferring to a rack to cool the rest of the way before eating, yea right, eat them as soon as your mouth won’t burn!

 

Recipe Smitten Kitchen 2016

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