It has been a weird week. A very weird week full of snowstorms, getting stranded due to snowstorms, kitchen injuries and…. suffice it to say, I got a little behind on life. But I am slowly getting caught up and I finally have a new recipe to share!
Over the past few weeks I kept spotting various recipes for chocolate brownie cookies so I decided to try a version from Food and Wine. The result? I absolutely loved the texture (a true cookie/brownie hybrid) but I personally found them to be cloyingly sweet. I decided to make a few changes and I think the results are worth sharing. I didn’t want to cut down on the granulated sugar which would alter the structure of the cookie so instead I swapped the semisweet baking chocolate and chips for bittersweet chocolate. I also included espresso powder which added a nice bitterness and depth of flavor.
I also made a minor addition to the instructions. The batter is very thin and needs to be almost frozen in order to be scooped. I found that dipping the cookie scoop in hot water not only made portioning the frozen batter much easier but it also added a nice shine to the top of the cookies.
- 16 ounces bittersweet chocolate, chopped
- ¼ cup (4 tablespoons) unsalted bitter
- 4 large eggs, room temperature
- 1½ cups granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ½ cup all-purpose flour, sifted
- 1 tablespoon espresso powder
- ½ teaspoon baking powder
- 12 ounces bittersweet chocolate chips
- Place the bittersweet chocolate and butter in a large heatproof bowl set over a pot of simmering water and melt, stirring frequently, until smooth. Remove the pan from the heat.
- In a stand mixer fitted with the paddle attachment (or using a handheld electric mixer), beat the eggs and sugar on medium speed until thick and pale, approximately 5 minutes. Add the vanilla and salt. Use a rubber spatula to fold in the melted chocolate.
- Sift together the flour, espresso powder and baking powder. Fold into the batter, followed by the chocolate chips. Pour the batter into a shallow baking dish and place in the freezer until firm, approximately 50-60 minutes.
- Preheat the oven to 350 degrees F and line 2 large baking sheets with parchment paper. Fill a large cup with hot water. Dip a 2-tablespoon cookie scoop into the hot water, shake off the excess liquid and then scoop the dough onto the prepared sheet. Leave about 2 inches of space between each cookie so they have room to spread. Repeat, dunking the scoop in the hot water as needed.
- Bake the cookies for 10-12 minutes until dry around the edges and cracked on top. Allow to cool completely before serving.