Finally. Finally, I baked something other than no-bake cookies (which I suppose don't count for baking since no baking is required). The no bake cookies were good since I was holding out for a paycheck and could knock them out between lesson planning. But I got paid today and after a big trip to the grocery store I already knew what I was going to bake first. I saw this recipe about a week ago and have been wanting to try them out ever since.
I love brownies... I have never made homemade brownies. My mother got me hooked on Betty Crocker's Supreme brownie mix as a kid. It's great and comes with a little pouch of Hershey's syrup to mix in. I've eaten a lot of brownies, handmade and made from a mix ,and these always seem to be one of the best so I've never really messed with it. But the problem with brownies is that I never eat them all and I always mean to share them with others, take them to school, etc. but sometimes forget or don't feel like toting around my pyrex everywhere. So often they are wasted. That's why I was so excited about the idea of brownie cookies- cookies are much more portable.
The recipe is simple. I was so happy that I didn't have to break out my mixer for them. The chocolate in these aren't for the faint of heart. A glass of milk is very necessary with most things chocolate and most especially these cookies. They have a perfect crust on the outside and are still gooey on the inside. I'm not sure if they will replace my Supreme brownie mix altogether but they are a very good chocolate cookie.
Since school started several teachers and assistants have been asking me to bake something so I'm planning on delivering them around in the morning. Teacher's love chocolate. I should also give them away early before my students see them. I'm sure I could fit it in the curriculum somehow. Actually I started reading Charlie and the Chocolate Factory to them today so there you go.
Better-than-Brownies Chocolate Cookies
2 2/3 cups (about 16 ounces) bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
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
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