Okay, time for the real story, I'm relatively new to baking...in fact I started just last summer. And I had a pretty good experience with cookies so I was a bit intimidated of actually taking the plunge with brownies....because lets be real, brownies are either awesome or they suck. There is no in-between. So in my mind I had already made my decision to make cookies.....but at heart I still wanted brownies.This right here is the actual reason why I decided to spend a good thirty minutes looking up "brownie cookie recipes".
And so I came across some recipes....and the pictures looked promising (read: utterly mouthwatering) so I read the comments on those blog posts just to see what people thought and some said the dough came out too liquid-y to form proper cookies and one of the commenters wrote that she used a lot more flour than the recipe had called for....and some recipes leaned more towards being actual brownies and not so much cookies and alas my heart was set on the perfect cookie-brownie hybrid, so I CREATED MY OWN RECIPE!
.....after reading about ten different blog posts that is 😆😄 Just to get an idea of what to do...how to do it and what I want in my cookies.
Read on to see how my efforts fared and if you want the recipe that's down there too!
Right. So start off with melting butter and chocolate over a pot of hot water...AKA double boiler.
I used 80 grams of salted butter....the butter I buy comes with markings of 40 grams so it was easy to know exactly how much I used. But if you use cup measurements then I know half a cup of butter is 115 grams so if you reduce about two tablespoons of butter then you'll get the same amount as 1 tablespoon of butter is about 15 grams. As for chocolate....I eyeballed about two cups. Heheheh more chocolate and no measuring worries!! Can you already tell these cookies were bomb? xD
After the chocolate and the butter completely melts, take it off the boiling water and put it on the side to cool.
COOLING AT THIS STAGE IS IMPORTANT. Why? Because we've got eggs right here that will scramble and be half cooked the moment you pour that hot chocolate on them.
So in a separate bowl whisk together 1 cup of granulated sugar, 2 tablespoons of floor and 3 eggs. I did it using this hand whisk thing for about five minutes...you could use an electric whisk but I just think are a hassle to wash the stuff out of so I don't use them unless I really really need to.
After the egg thing gets a little fluffy and you know for sure the chocolate and butter is cool you can add the chocolate to the egg mixture.
It will thicken a bit at this point because of the flour in the egg mixture....and also because the eggs and sugar weigh down the chocolate.
Dense chocolate-y goodness. DENSE. Which means they'll be hard to stir. So ditch the whisk and grab a rubber spatula and mix through 1 teaspoon of vanilla extract, 1 teaspoon of baking powder, 1/2 a teaspoon of salt (you could use a half teaspoon more if you used unsalted butter with the chocolate) and a leveled cup of flour.
It should look something like this. It will be thick and dough-y. Just like regular cookie dough...but a lot more dense because of all the additional fat from the chocolate. Which means the cookies will be fluffy like a cookie but dense like a brownie. AKA exactly what I wanted.
They will be slightly crinkly and crisp on the outside but soft and chewy on the inside when you pull them out of the oven. I would advise you to lift them up by sliding a fork underneath and transfer them to a cooling rack so that they don't get soggy as they cool.
This recipe made me about thirty cookies.... I ate three straight out of the oven in the name of taste-testing and research purposes.. That's why there's a fork in the picture above xD
And this concludes my post. I hope you guys enjoyed reading this and I hope you try out my recipe and let me know what you think of it!
I'll be back tomorrow with another blog post. I think it would be wise if you grabbed a cookie or two to munch on while reading it!