I have long suspected that I share some qualities with Cookie Monster but my suspicions have been confirmed once and for all. Last week I went on a pie frenzy and last night I went on a cookie extravaganza. Sometimes I really wonder how I can eat so many sweets but then I realize I don’t really care why, sometimes it’s nice to have a bottomless pit of a stomach for dessert (and other food). This is one quality I believe I share with the big blue guy. Some more: I also happen to get crumbs all over when I eat, it seems like I cannot eat without making a mess–cookie crumbs, ketchup stains, drink spilling–I do it all. I also use the phrases “me want cookie!” and “om-nom-nom-nom” often. Me and Cookie Monster’s final similarity: chocolate chip cookies are my favorite but I will eat any kind.
First up in my cookie baking extravaganza: Brownie Cookies.
I have seen these floating around on blogs the past few months and decided it was high time I get around to baking them. Wow, am I glad that I did. Cookie Monster may have to change his favorite cookie variety because these were pretty dang good. They were deeply chocolatey, the perfect texture and an absolutely delicious taste. I tried one warm out of the oven and it was fantastic but then I waited until they had cooled and firmed up a bit and it was out of this world good. The texture really is just between a cookie and a brownie, it’s fudgey and cakey at the same time. Eat with a glass of milk and just a warning: you’ll probably only be able to stomach one, or about 4 if you’re like me. These were absolutely amazing, definitely on my top 10 list of cookies. So good. If you were like me and holding off on making these: don’t! Cookie, cookie, cookie starts with C!!!!!!
From Baking Addiction
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
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips
Preheat the oven to 350°F. Line two large baking sheets with parchment paper of a silicone baking mat.
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, stir 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, stir in the chocolate chips.
Scoop 1½ tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets. Makes about 24 large cookies.