I could’ve come up with a clever title for this post, but what could be more clever than a recipe for a brownie-like cookie? Or is it a cookie-like brownie? One taste of a warm one of these little chocolate beasts, and I don’t think you’ll care.
If only these were the Alps, I would climb them.
The cookies contain a solid pound of semi-sweet chocolate. I bought a hunk of Callebaut, which is one of the more expensive chocolates you can buy at your local grocery, but any cookie that calls for that much chocolate deserves the best you can afford. Hacking up the chocolate (use a serrated knife!) is about the most difficult thing you have to do.
I did my usual “swap-some-whole-wheat-flour-for-white-flour-and-toss-in-some-flax-seed-so-I-don’t-feel-so-guilty-and-feel-smug-instead-thing.” Whole wheat flour tempers the sweetness of the cookie and boosts the chocolate flavor, and adding chocolate chips to the batter ensures no one will ever know there is flax seed in the cookies. Once prepared, the batter takes a 1-hour long nap in the freezer, which ensures a gooey center when baked. The texture of these cookies is what sets them apart: crunchy on the outside and chewy in the middle, with the occasional pleasant interruption of a chocolate chip.
The recipe for this cookie came from a new cookbook, Food &Wine: America’s Greatest New Cooks. I reviewed another recipe for the cookbook for Publishers Weekly (a luscious and worthwhile pesto and white cheddar lasagna), but could not resist trying a cookie Food & Wine editor Dana Cowen called “the most delicious cookie” she’s ever had.
For that matter, no one could.
Chocolate Brownie Cookies
1 pound semisweet chocolate, chopped
4 tablespoons unsalted butter
4 large eggs, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour, sifted
1/2 teaspoons baking powder
One 12-ounce bag semisweet chocolate chips
**I replaced the all-purpose flour with an equal amount of whole wheat flour, and added 2 tablespoons of ground flax seed to the mixture.
1. In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times, until smooth, about 7 minutes.
2. In another large bowl, using a hand-held electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla and salt. Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder. Stir in the chocolate chips. Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm, about 1 hour.
3. Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets about 2 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.