• Brookelynn Darwin

Shoot for the Stars, you may land on the moon...Cookies

I don't think that's how the saying goes but it should be. Everyone knows that the stars are farther out than the moon. I digress.


I've been feeling nostalgic lately. The urge to watch Don Bluth movies or indulge in cereal for breakfast, the craving for nostalgia, sets in with stress. Tiny relentless shards of Cap'n Crunch tearing up the roof of my mouth offer comfort, reassuring me, "Hey, you're okay. Have another bowl." Recently I started craving these incredibly chewy, chocolate cookies that my mother used to buy from the Torrance bakery. Before you get your hopes up, please see my title. I still aim to recreate those delicate morsels from my youth, but for now, in an attempt to do so, I've created something else pretty magical. I've landed on the moon.


These dark chocolate cookies are basically brownies... if you just scooped off the very top quarter inch where all the chewy fudginess lives. If you're a corner person, these cookies are for you.


Like brownies, they are delicious straight from the oven (please let them cool for 15 mins. before indulging) but become even denser and super fudgey if refrigerated.


This recipe was adapted from urbanblisslife and I think I'll have to return to it to see if using white sugar and cake flour might create a chewier cookie, though I suspect that what I was going for originally may be a flourless cookie. I'm very bad at following recipes the way they are written. I always feel the need to adjust it as I go, so I was pleasantly surprised when these actually came out of the oven as something magical.







RECIPE


1 cup milk chocolate chips

11 tbsp unsalted butter

1 and 1/4 cups packed brown sugar

2 large eggs

1 and 1/4 cup all purpose flour

3 heaping tbsp dutch process cocoa powder

1 tsp baking powder

pinch of salt

Salt flakes


INSTRUCTIONS

Preheat your oven to 350 degrees F.


In a stand mixer, combine brown sugar and the eggs and mix with whisk attachment for 5 minutes until light.


In a bowl, melt the chocolate chips with butter. I do this in the microwave in 30 second increments.


In a large bowl, whisk to combine the dry ingredients; Flour, cocoa powder, baking powder, and salt.


After five minutes, add the melted chocolate and butter mixture to the eggs and sugar in your stand mixer until combined (about 1 minute)


Slowly incorporate the dry ingredients until combined. Your dough should be like a very thick brownie batter.


Scoop onto a nonstick pan (don't add too much butter or spray or your cookies will spread too much and the edges with fray out.) Be sure to allow enough room as they will spread. At this point I press in a few pieces of white chocolate or other add ins, at top with sea salt flakes.


Bake for 11 minutes at 350 and allow them to cool for 15 minutes before eating.


I made this dough chilled and unchilled. There wasn't much difference in the final result, but the cookies spread thinner as my oven got hotter so if you have an inconsistent oven like mine, just watch the temperature.

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© 2013 by Brooke Griffin All rights reserved.