Brownie cookies

Have room for more cookies?  I sure hope so because I can't seem to stop making them lately and it's fun to share!

The latest contribution to the cookie jar is a small batch of deep, dark brownie cookies.  I saw them, dubbed "the browniest cookies", come across my Instagram feed from Smitten Kitchen a few weeks ago and was surprised I hadn't seen or made them before.  How can I resist brownie cookies...well, I can't!

I quickly made some.  I say "quick" because not only was I motivated by the promise of "brownie cookies", there was also the much-appreciated added bonus of being able to make these cookies in one bowl, without a fuss.  They materialized onto my kitchen counter very quickly.

These cookies are dark and deeply chocolaty, made with unsweetened chocolate and Dutch-processed cocoa powder, combined with pieces of chopped bittersweet chocolate.  I baked them for just about 11 minutes and I wondered if I should have taken them out of the oven even a bit earlier because the center looked a bit dry to me and I was aiming for fudgy all the way.  When I tasted them, they were actually quite moist in the center so I was happy...but I do still wonder whether I could get away with taking a tablespoon or so of flour out from the recipe...

Since these are not very sweet, this is for those who enjoy that balance of the bitter-sweet (I sure do).  If I had a qualm about it, it's that they're a bit messy to eat since the cookies tend to break off and be a bit crumbly at the corners.  I have to say I still prefer straight-up brownies over brownie cookies if I had to choose but fortunately for us, we usually don't have to and can enjoy as much variety as we want.  Aren't we lucky!

If I had to stress one thing, it's not to overbake these cookies!  If you want a moist, fudgy interior (and I'm pretty sure you do), stick with the recipe instructions and take them out at the 11 minute mark even if you don't think they're ready.    

Recipe:

Brownie Cookies
From Smitten Kitchen

- Makes 18-22 cookies, depending on size - 

1/2 cup (1 stick, 4 ounces, or 115g) unsalted butter, cut into pieces
4 ounces (115g) unsweetened chocolate, chopped
1 cup (190g) light or dark brown sugar
2 tablespoons (25g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt or table salt
1/2 cup (45g) unsweetened cocoa powder (you can use either natural or Dutch-process)
1 cup (130g) all-purpose flour
2/3 cup (115g) bittersweet or semisweet chocolate chunks or chips

Place chocolate and butter in a heatproof bowl set over a pan of simmering water (you can also do this in the microwave in 30-second intervals, stirring after each).  Stir and remove the bowl when the mixture is almost fully melted.  Off the heat, continue stirring until it is.

Whisk in the sugars, then the eggs (mixture should be warm, not hot so it doesn't cook the eggs), one at a time, followed by the vanilla.  Whisk in baking soda and salt. Add cocoa (sift over the mixture if it's lumpy; otherwise, just add it as is) and flour, stirring with a rubber spatula to combine.  Fold in chocolate chunks or chips.  

Place batter into the fridge for 30 minutes (this helps the cookies hold their shape better after baking).  The batter can also be stored in the refrigerator for a few days; let it sit and warm up a bit for easier scooping later. 

Preheat oven to 350 degrees.  Line baking sheets with parchment paper or silicon baking mats.  Scoop 1 1/2 to 2 tablespoon mounds using an ice cream scoop and place them evenly onto the baking sheets.  Bake for 11-12 minutes, rotating the baking sheets halfway, at which point they will appear underbaked.  (To be on the safe side, I recommend removing the baking sheets from the oven at 11-minute mark because you definitely want to avoid overbaking them.)  Let cookies sit on the baking sheets a couple of minutes, then carefully transfer them on to wire racks to cool.