Here are six important (read: random) things you should know about me:
I absolutely HATE talking on the phone! It takes me about three days to acknowledge the message before I even think about replying. It’s nothing personal. I’m just not very good on the phone.
The early-morning hours are my favorite and most productive time of the day.
It took me three times to pass Math’s in eighth grade. I get frustrated just thinking about it.
I freeze up and turn completely silent in certain stressful situations or when I am nervous around someone in particular.
I love cheeseball 90’s movies. My favorites are: the Runaway Bride, and the Parent Trap. I could watch these a million times…and I may have done so by now
I am addicted to chocolate.
Which brings us to…
This recipe is defined by its triple dose of chocolate.
These deep dark brownie cookies are a chocolate lover’s dream, my dream.
They are thick and fudgy just like brownies.
They have an intense chocolate flavor and are full of walnut chunks and gooey bits of chocolate.
And they taste out.of.this.world!
Extra thick, extra fudgy and extra chocolaty.
And they’re super easy to make too!
The dough is made with a generous amount of cocoa powder and melted dark chocolate to give the cookies a deep chocolate flavor and very dark color. I recommend using chocolate having 70% or above cocoa solids (preferably Lindt) for that rich dark taste.
I recommend chilling the dough for at least one hour so that the cookies won’t spread too much while baking. If the dough is too hard to handle when you take it out of the fridge, let it sit at room temperature for 15-30 minutes.
Baking time is also very important! Bake the cookies just to the point when the edges start to set. I like to slightly underbake my cookies for extra fudginess and softness. Overbaking will make them dry. Baking time in my oven is exactly 12 minutes, don’t bake them more than 14 minutes. Keep in mind that baking time is different if you bake bigger or smaller cookies than what the instructions suggest.
If you’re addicted to chocolate just like me then you’ll love these cookies!
Deep Dark Brownie Cookies
Yields: 12 cookies
· 100g dark chocolate, coarsely chopped
· ½ cup all-purpose flour
· 2 ½ Tablespoons process cocoa powder
· ½ teaspoon baking powder
· Pinch of salt
· 2 ½ Tablespoons (36g) butter, softened to room temperature
· ¼ cup + 2 Tablespoons packed brown sugar
· 2 Tablespoons granulated white sugar
· 1 large egg, at room temperature
· ½ teaspoon vanilla extract
· ½ cup chopped walnuts
· ¼ cup semi-sweet chocolate chips
Melt the chocolate in the microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool.
In a bowl, whisk the flour, cocoa powder, baking powder, and salt together. Set aside.
In a large bowl using an electric mixer, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed until combined, about 1 minute. Pour in the slightly cooled melted chocolate and mix on medium speed until combined.
On low speed, add the dry ingredients. Turn the mixer up to medium-high speed and beat until combined. Finally, beat in the walnuts and chocolate chips. Cover and chill the dough for at least 60 minutes in the refrigerator.
Preheat oven to 180°C. Line a baking sheet with parchment paper.
Roll the dough into balls, about 1.5 Tablespoons of dough each. Place 3 inches apart on the baking sheets and bake for 11-12 minutes or until the edges appear set. The centers will look a little soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
1. The longer the dough chills, the thicker the cookies will be.
2. If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Cookies so good I’ve made them three times already!
These are the best chocolate chip cookies I’ve ever had. Period. Why you may ask?
No fancy ingredients needed, only the basics; butter, sugar, flour, egg
No electric mixer required. Just a whisk, saucepan, and some mixing bowls.
No chocolate chips. We use bars of dark chocolate chopped into gorgeous shards and chunks; some big, some small. That way your warm cookies have pools of molten chocolate instead of just tiny chocolate bits.
They’re soft and gooey in the middle with a perfectly chewy edge. And my favorite part: they’re packed with dark chocolate which melts into the most gorgeous glistening pools of molten chocolate.
These cookies can be whipped up quickly, they taste AMAZING, they have the perfect texture, and I don’t see why you shouldn’t make them.
Use the best dark chocolateyou can find. I recommend using either Bournville or Lindt Dark 70%. The slightly bitter edge balances the cookie sweetness perfectly.
Chop the dark chocolate roughly. The larger the chunk, the easier it will spread into a molten pool of chocolate.
I recommend chilling the dough for at least 20 minutes before baking. Chilling gives the dough time to rest and helps develop the flavor. It also prevents the cookies from spreading too much. The colder the dough, the thicker the cookies!
Dough can also be chilled overnight. The next morning, allow it to sit at room temperature just long enough so that you can scoop it and bake for an extra 2-3 minutes.
These cookies are perfect for when cravings strike. Seal cookie dough balls in a ziplock bag and stash in the freezer for up to three months. Bake frozen cookie dough balls for an extra two minutes, no need to thaw.
When baking, the cookies tend to expand a lot so be sure to space the cookie dough balls apart.
This recipe makes 14 cookies; I have halved the original recipe. But you can easily double the recipe it if you want to make more.
BEST COOKIES EVER
aaand I’m out.
Molten Chocolate Chip Cookies
Yields: 14 cookies
· 1/2 cup / 113g unsalted butter chopped
· 1 ½ cup + 2 Tablespoons / 208g all-purpose flour
· ½ teaspoon baking powder
· ½ teaspoon baking soda
· ½ teaspoon salt
· ¾ cup / 160g packed brown sugar
· ¼ cup / 50g granulated sugar
· 1 large egg
· 1 teaspoon vanilla
· 6 ounces / 170g semisweet or bittersweet chocolate, chopped into large chunks
· Sea salt for sprinkling, optional
Preheat oven to 180˚C. Line a baking sheet with parchment or wax paper.
In a medium saucepan over a very low heat, heat the butter until it is just melted.
Chop your chocolate and set aside.
In large bowl, whisk together your dry ingredients: the flour, baking powder, baking soda, and salt. Set aside.
Pour the melted butter into a different large bowl and whisk in the white and brown sugar. It may look very weird and greasy, but keep mixing, it will smooth out after you’ve stirred it for a bit. Add in the egg and vanilla. Whisk till combined.
Add your dry ingredients to the wet mixture and combine all together using a spatula. Once blended, add the chopped chocolate and mix until just combined.
Wrap the dough in plastic wrap and let it rest for at least 20-30 minutes in the fridge – preferably overnight.
Make the dough into golf-ball sized balls (about 3 tablespoons per cookie) and bake for 10-14 minutes, rotating the pan about half way through baking. (Colder dough takes longer to bake.) Cookies should be puffed up and have nice golden edges.
Leave cookies on cookie sheet for a few minutes and then transfer to a cooling rack. They will deflate a little. Store in an airtight container.
Recipe adapted from Seven Spoons My Favorite Recipes for Any and Every Day by Tara O’Brady