September 16, 2018

Brownie Cookies

Now that I'm settling into my new kitchen in my new apartment, I've taken to baking treats for my office. Without any roommates or self-control, I needed a new audience. The one downside to working for a candy company is the fact that everyone already eats so much sugar so whatever I make has to be really, really good. It also helps if it's small, portable, and not too sweet, and these brownie cookies fit the bill. They're packed with chocolate flavor and are so incredibly fudgy and delicious. The three types of chocolate make for a rich, complex cookie that's just sweet enough for a midday pick-me-up.

The first chocolate is unsweetened chocolate. Since you melt it down and mix it with the butter, you could use a semisweet or bittersweet chocolate instead, but then you have to adjust the sugar, which then changes the texture. I like unsweetened chocolate here for its pure flavor, plus you can usually only find high-quality unsweetened chocolate so you know it's good. Once it cools slightly, it's a fairly normal process for making cookie dough. I stir in the sugar and brown sugar then the eggs and vanilla. The second chocolate, cocoa powder, is stirred into the dry ingredients, which are sifted into the dough to make sure it's all mixed in and there aren't any lumps.

The last chocolate is a big handful of chocolate chips. I've used regular ones, mini ones, jumbo ones, and even chopped up bars of chocolate. Whatever you have on hand will work just fine; it all depends on if you want itty bitty pockets of chocolate or molten nuggets. I fold them in gently to avoid overmixing then scoop the dough into balls and let them rest overnight. This distributes the moisture, allows the flour to hydrate, and solidifies the fat, which controls the spread during baking. Fortunately it only takes about an hour in the refrigerator to get some pretty tasty cookies, but if you can wait until the next day they'll be even better. I scoop the dough into balls first since it's much easier when the dough is soft and room temperature, plus it keeps me from dipping a spoon (or my finger) into the dough whenever I open the fridge.

The cookies will still be pretty soft when you pull them from the oven. I've always been a soft cookie person, and in my opinion you can't have a crunchy brownie cookie. As they cool, they'll set into soft, fudgy bites best served warm with an ice cold glass of milk. I realize my coworkers won't get to experience them at their peak like this, but they're still addicting on their own out of the cookie tin.

1 Stick Butter
4 oz Unsweetened Chocolate
2/3 Cup Sugar
1 Cup Light Brown Sugar
2 Eggs
1 tsp Vanilla
1 1/2 Cups Flour
1/4 Cup Cocoa Powder
1/2 tsp Baking Soda
1/4 tsp Salt
3/4 Cup Chocolate Chips

Melt the butter and unsweetened chocolate together. Set aside to cool slightly.

Transfer the butter and chocolate mixture to a large mixing bowl, then add the sugar and brown sugar. Whisk in the eggs and vanilla. Sift the flour, cocoa, baking soda, and salt together, then add to the bowl. Stir in the chocolate chips.

Scoop the dough into balls and chill for at least an hour or until firm.

Heat oven to 350F and line a cookie tray with parchment. Bake the cookies for 10-12 minutes or until just set.

Makes 18
Recipe Adapted from Smitten Kitchen

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