Every time a new Smitten Kitchen post passes through my email, I pretty much always want to make the recipe. One of the most recent posts was no exception. It was a recipe called the Browniest Cookies. To be candid, I am not a huge cookie fan, but do love brownies, and figured the combination would be delightful – soft and chocolatey and fudgey without being too doughy. Last weekend I spent the day with my sister and her in-laws and not only did Kathy and I have a great time together buying the ingredients (and chatting with the Odwalla juice sample lady at Vons for a while), but we also had fun making these cookies. Because they were a bit cakier, and less fudgey, than expected, I called them Brownie Cake Cookies. I am considering reducing the flour a bit the next time I make them to see if they will be a bit more brownie. But regardless, they were delicious and quite easy to make!
Here’s what you need:
1 stick unsalted butter
4 ounces unsweetened chocolate, chopped up
1 cup brown sugar
2 tablespoons white sugar
1 tablespoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup flour
2/3 cup semisweeet chocolate chips
Here’s what you do:
1. On the stove over low heat in a pan big enough to mix all the ingredients together, slowly melt together the chocolate and butter. In other words, throw it in, stir it frequently, and let it melt.
2. Once melted, remove from heat. Whisk in the sugars. Then whisk in the eggs one at a time. Then whisk in the vanilla, baking soda and salt.
4. Put the dough in the fridge and allow it to sit for 30 minutes. About 15 minutes in, preheat your oven to 350 degrees.
5. Once the dough has firmed up, using a parchment paper or a silicon mat lined pan, scoop the cookies in about 2 tablespoon dollops and place them on the non-stick paper. Leave some room in between for spreading, but don’t worry, they don’t spread much. (It’s okay if you need to bake in two batches.)
6. Bake the cookies for about 11-13 minutes. Remove from the oven and allow to cool for a minute or two on the pan. Once firmed up, remove from the pan and finish cooling on a rack.