Have you ever a cookie that it made you stop and make that "mmmm" noise? A cookie that was so good that it made you stop and go, "Oh that's a good cookie." A cookie that you made a mental note to bring to your next event where you want to impress people. Bring it to your next bake sale and be the coolest kid on the block. This my friends, is that cookie.
It is similar to a brownie in texture but with that cookie crunch. I got the recipe from Julia'a Album. She calls them Outrageous Chocolate Cookies. She uses a full 12oz of chocolate chips. This seems too much to me. For me, the cookie is all about the cookie and the chip just adds to it. To Brian, it's all about the chip and the cookie just holds it together. I'll suggest 8oz of chocolate chips but it's all up to you my friends. Chip at your own accord!
Recipe link: Here
Recipe listed for your connivence.
Ingredients:
8 oz semisweet chocolate
4 tbls unsalted butter
2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup packed light brown sugar
1 tsp vanilla extract
12 oz semisweet chocolate chips or chunks (here is where I suggest using less chocolate chips)
Instructions:
1. Preheat the oven to 350 degrees. Heat 8 ounces semisweet chocolate chips and butter in a microwave safe bowl in 20 second increments, stirring between each, until almost melted. The texture will be similar to thick frosting.
2. In a separate bowl, whisk together flower, baking powder, and salt.
3. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed and beat in melted chocolate. Mix in flour until combined. Stir in chocolate chips.
4. Spray baking sheets with cookie spray. Drop tablespoons of dough onto cookie sheets 2 inches apart. Bake, rotating half way through, until cookies are crackled on top, 12-15 minutes. My oven was 13 minutes and they were perfect.
5. Let cool on a wire rack until you feel they will no longer burn your tongue because let's be honest, a hot cookie fresh from the oven is always better than a cooled cookie.
It is similar to a brownie in texture but with that cookie crunch. I got the recipe from Julia'a Album. She calls them Outrageous Chocolate Cookies. She uses a full 12oz of chocolate chips. This seems too much to me. For me, the cookie is all about the cookie and the chip just adds to it. To Brian, it's all about the chip and the cookie just holds it together. I'll suggest 8oz of chocolate chips but it's all up to you my friends. Chip at your own accord!
Recipe link: Here
Recipe listed for your connivence.
Ingredients:
8 oz semisweet chocolate
4 tbls unsalted butter
2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup packed light brown sugar
1 tsp vanilla extract
12 oz semisweet chocolate chips or chunks (here is where I suggest using less chocolate chips)
Instructions:
1. Preheat the oven to 350 degrees. Heat 8 ounces semisweet chocolate chips and butter in a microwave safe bowl in 20 second increments, stirring between each, until almost melted. The texture will be similar to thick frosting.
2. In a separate bowl, whisk together flower, baking powder, and salt.
3. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed and beat in melted chocolate. Mix in flour until combined. Stir in chocolate chips.
4. Spray baking sheets with cookie spray. Drop tablespoons of dough onto cookie sheets 2 inches apart. Bake, rotating half way through, until cookies are crackled on top, 12-15 minutes. My oven was 13 minutes and they were perfect.
5. Let cool on a wire rack until you feel they will no longer burn your tongue because let's be honest, a hot cookie fresh from the oven is always better than a cooled cookie.
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