When I got home from work today, Brogan asked me if we could make cookies. Now baking is not typically a weekday affair, but I’ve found that sometimes it’s fun to throw the routine out the window and just go with it. So instead of making dinner, we made cookies (and ate leftovers). Brogan helped, Beckett stayed entertained with chips and hummus and it was a fun night in this house.
When I asked Brogan what kind of cookies he wanted to make he replied, “Chocolate. But not with chips.” Hmm. Ok then. Off to Pinterest I went and found this recipe. I cut it in half, but followed it pretty closely otherwise and these cookies were great! It is amazing how brownie-like they are… a little crunchy on the edges, soft and chewy in the middle and the top even does that flaky thing that brownies do. The batter is a little messy to work with, and you have to skillfully remove them from your baking sheet, but other than that, pretty easy. These will definitely be going into the cookie rotation around here!
12 oz semi-sweet chocolate chips
4 tbsp butter
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup white sugar
1/2 cup brown sugar
3/4 tsp vanilla extract
1.) Preheat oven to 350 degrees.
2.) Over low heat on the stove (or in the microwave) melt chocolate chips and butter; mix thoroughly.
3.) In small bowl, whisk together flour, baking powder and salt. Set aside.
4.) Using a electric mixer, beat eggs, sugars and vanilla. Add melted chocolate and butter and beat until well combined. Add flour mixture and continue beating until fully incorporated.
5.) Using a tablespoon measuring spoon, spoon batter onto a baking stone (or baking sheet lined with parchment paper) making sure cookies are 2 inches apart.
6.) Bake for 12-13 minutes (if using a baking sheet, maybe a little less). Let cookies completely cool on stone before trying to remove. Use a metal spatula to carefully remove cookies.
Yield: 28 cookies
Adapted from Small Home Big Start’s Brownie Cookies