During the fall season apples and pumpkin seem to be in the forefront of people’s minds, especially when they think of dessert. However, after a summer of berries, pineapple, and stone fruit treats like cobblers, crisps and crumbles, chocolate has a place in the kitchen. Halloween is just a few short weeks away, and gooey sweets that linger on your tongue better than a Snicker’s are always popular.
Dark chocolate, melted and stirred into a deep dark cauldron and mixed with a dusting of flour, and heavily beaten eggs can become one of the most decadent cookies on the planet. Chilling cookie dough before baking, seems to be the topic of late on most baking blogs, and I would agree, especially in an almost flourless dough situation. A mighty chill forms the richest of flavors and keeps the cookie in tact after a sizable blast in a hot oven.
I think these brownie cookies are spectacular anytime of the day, but there’s something to be said about a cookie right out of the oven. After each bite, don’t be confused by the varied voices in your head saying, “Is it a cookie or brownie?” It really doesn’t matter because they’re so divine.
1 pound dark chocolate, chopped
4 tablespoons butter, room temperature
4 large eggs, room temperature
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
12 ounces semi-sweet chocolate chips
(Makes about 2 Dozen Cookies)
- Place dark chocolate and butter in a microwave safe bowl and heat for 1 minute, remove and stir. Heat for 30 seconds and remove, stir until smooth, set aside.
- In a stand mixer or large bowl, add eggs and sugar and beat on high for 5 minutes. Scrape down sides of bowl and add vanilla and salt. Mix for 1 minute.
- Add melted chocolate mixture and mix on medium speed until combined, about 1 minute. Remove bowl and add flour, baking powder and chocolate chips. Mix by hand until just combined, about 30 seconds. Place dough into an airtight container and chill in refrigerator for at least 2 hours, up to several days.
- Preheat oven to 350 degrees. Scoop dough out onto parchment or silpat lined baking sheet and bake for 10 minutes. Remove and let cool completely on sheet pan before removing. You can store remaining dough in refrigerator for several days, or bake off all at once. Enjoy!