These cookies have been making the rounds on quite a few blogs lately but I’d originally seen them over on Michelle’s site, Brown Eyed Baker. I knew they’d be perfect for Shane so I bookmarked them. About 90% of the treats I make don’t appeal to him at all, but a decadent, unadulterated chocolate cookie is sure to make him smile.
I finally set out to make the cookies last weekend and, as I suspected, they were a huge hit with Shane! They really are a lot like fudgy brownies – gooey in the center with a crispy chocolate crust on the outside. In fact, if given a choice between making these cookies or a fudgy brownie recipe, I’d choose the cookies because I think they’re faster and easier and I hate trying to cut brownies into individual portions. I halved this recipe and got 12 cookies. Shane ate a few the day I made them but since I asked him to save me a couple so I could photograph them, he hasn’t had any all week. I just got around to shooting them today so I know he’ll be psyched to come home and dig in to the remaining cookies!
By Tracey
Better-than-Brownies Chocolate Cookies
from Brown Eyed Baker
Ingredients:
- 2 2/3 cups (about 16 ounces) bittersweet chocolate, chopped
- 4 tablespoons unsalted butter, at room temperature
- 4 eggs
- 1 1/3 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup semisweet chocolate chips
Directions:
Preheat oven to 350 F. Line two large baking sheets with parchment paper.
Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.
In the meantime, whisk together the eggs, vanilla and sugar in a medium bowl. Set aside. In a small bowl, sift together the flour and baking powder.
Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, fold in the chocolate chips.
Scoop about 1 1/2 tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until the cookies are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.
Makes about 24 cookies
