I’m actually not a huge fan of chocolate cookies. I’m not sure why, but they tend to taste kind of flat to me, and overly sweet. But this recipe, which I got from Joy the Baker, is really good. Rich chocolate taste, depth of flavor (I feel like I say that a lot). They were nice and chewy, and just plain yummy.
Oh, but I did have to slightly modify the recipe from the original, because when I cooked them for the recommended 11 minutes, they were a bit dark on the bottom, even with parchment paper. So, I decreased the cooking time to 9 minutes, and made sure I rotated the pan halfway through.
(And again, picture at the bottom is not mine. But day 3 will be! I need to give credit where credit is due, huh :))
Double Chocolate Brownie Cookies
yields 26 cookies without chips, 30 cookies with chips (seriously though, why wouldn’t you put the chips in!)
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 (I used instant coffee, because it’s what I had)
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoons salt
1 cup chocolate chips (optional) (but not really, because, seriously? put the chips in!)
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. You don’t need a mixer, just do it in a medium sized bowl with a wooden spoon. 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. (Or just be like me, and scoop them up anyway because you’re running late for work–it was fine)
Preheat the oven to 325 degrees F. Lightly grease (or line with parchment) baking sheets.
Drop the cookie dough by the tablespoonfuls (about the size of a small ping pong ball) onto the prepared baking sheets. 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 9 to 10 minutes, until their tops are shiny and cracked, turning pan halfway through. 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, and wait 5 minutes then transfer the cookies to a wire rack to cool.