You know that crispy top layer of a brownie? That perfect, cakey but chewy; crispy but absolutely decadent part? Mmm hmm. You know. My mouth is watering just thinking about it. I have the recipe that will help you capture that drool-worthy layer in one absolute cookie. I have made these cookies twice now, and no one can stop talking about them. They are so good that they even got rave reviews at a funeral service. (I know, that’s a little morbid….. but people really were talking about them for days!) This is all just a warning, so that when you make them, you make extras. Lots of extras. Because these aren’t just take one and pass the tray around cookies. They are a chocolate lover’s heaven. Hover around the platter, surveying your fellow chocolate addicts, stealing the last one from a small child’s hands kind of cookies.
When you look at this recipe, you will notice that the ingredient proportions and directions are very similar to a brownie recipe. The amount of flour might have you concerned. I found this recipe on the Brown Eyed Baker website and my mom made them shortly after. It was a disaster. They were super runny, and when the directions said to “scoop” the batter, she knew there must be a problem. So she added flour until it seemed like a normal cookie dough. No good. They came out like little chocolate rocks. I made them again a second time, really taking my time with the recipe. Chocolate is pretty difficult to work with. The key to this recipe is to let the chocolate and butter mixture sit, off the heat, after you melt it together. It gives it time to bind up again. I refer to the “dough” of this recipe as “batter” because it is supposed to be runny… just not so runny that you can’t work with it. I’ve talked you through the steps in the instructions, but the most important part is to let that chocolate and butter sit away from the heat. I think the instructions in the original recipe are very misleading. If you make these just be patient! I promise they are so, so worth the end result!
- 16 ounces bittersweet chocolate chips (I prefer Ghirardelli Bittersweet Chips)
- 4 tablespoons unsalted butter, room temperature
- 4 eggs
- 1⅓ cups sugar
- 1 tsp vanilla extract
- ½ cup flour
- ½ tsp baking powder
- 1 cup semisweet chocolate chips (again Ghirardelli is the best)
- Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
- Melt the butter and bittersweet chocolate together in a saucepan over lightly simmering water. Stir to keep the chocolate from burning at the bottom. The chocolate should be completely melted and have a glossy appearance. Remove the saucepan from over the water and set aside to cool for at least 5, up to 10 minutes .
- In a separate bowl, whisk the eggs, vanilla, and sugar together until they are light and fluffy.
- Pour the chocolate mix into the egg mixture in a steady stream, whisking as you go so that the heat evenly disperses. Stir together completely.
- Add the flour and baking powder to the bowl. Use a rubber spatula to fold everything together. Add the chocolate chips and repeat the folding with the spatula. At this point, you might notice that the batter is really runny. Like there’s no way you can scoop it into balls and bake it. This happened to my mom and it was a little scary. The batter should be slightly runny. If it’s really runny let it sit for a few more minutes. Chocolate binds as it cools, and will make it easier to work with.
- When the batter is ready, scoop 1½ tablespoons (or a heaping tablespoon) of batter onto the cookie sheets. You should leave about two inches between each cookie. Bake the cookies for 10-12 minutes, making sure that you don’t overbake. Slightly gooey chocolate is very wonderful- rock hard cookies are not! Cool the cookies completely on the baking sheet before removing with a spatula.
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