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Rich Brownie Cookies
I love cooking cookies that aren’t flat. The other day I had to give my secret away to one of my nieces about how come my cookies aren’t flat. One of my secrets is to place the already scooped cookies onto the cookie sheet & cover lightly with saran wrap into the refrigerator for 1 to 2 hours. Cookie doesn’t bake flat and remains with a little height. Rich Brownie Cookies are refrigerated the same way I refrigerate all my cookies.
My husband and kids love the soft fudgy center and the crunchiness on the outside of the cookie. These cookies are so similar to brownies but because you add more flour & baking soda, they turn out to be cookies. I’ve always cooked my cookies slightly under baked. I let them cool a little bit on the baking sheet because if you don’t……..the cookie falls apart. With these Rich Brownie Cookies, you don’t need a mixer….just a spatula and whisk for stirring.
I’ve always heard that a little expresso can give chocolate a more rich, deep flavor. You can use espresso chips with this recipe for a different flavor. Once you actually get a bite into your mouth…..they will just melt. Have a glass of milk on hand. Don’t be surprise if you end up eating them all by yourself.
If you want to make these ahead……..cookie dough will keep in the refrigerator for a week and longer in the freezer. Turn them into slice and bake cookies after refrigerating dough for 20 to 30 minutes. Place dough onto waxed paper and shape into a 1 1/2 to 2 inch thick log (just like when you make cinnamon rolls). Wrap in plastic and freeze or refrigerate. When ready to bake, slice a thick piece (so not flat) and bake per instructions.
1/2 cup (45 grams) unsweetened cocoa powder (recommend Hershey’s)
1 cup (130 grams) all-purpose flour
2/3 cup (115 grams) chopped chocolate chips or chunks
Melt butter and unsweetened chocolate together on low heat, stirring constantly in a double broiler. Remove from heat when chocolate almost melted completely. Remove from heat, stir until melted.
Whisk sugars into melted butter and chocolate, then eggs, one at a time, then vanilla.
Whisk in baking soda and salt. Sift cocoa powder if lumpy, other wise, just add it to the bowl. Add flour, and then stir until just combined. Add chips or chocolate chunks and stir until combined.
Place bowl in the fridge for about 30 minutes. Shorter than 30 minutes, you can bake it right away but they keep better shape once chilled and are easier to scoop. Longer than 30 minutes, they become difficult to scoop, but you can let them warm up slightly.
Heat oven to 350°F (175°C).
Scoop 1 1/2- to 2-tablespoon sized mounds and space evenly on parchment or nonstick baking mat-lined baking sheets with room to spread.
Bake for 11 to 12 minutes (look under baked), remove from oven if you prefer a fudgy-centered cookie.
Let rest on baking sheet for about 5 minutes, then transfer to a cooling rack.