Bittersweet Baking Finalist #3: Brownie Cookies
The third finalist in our Bittersweet Baking contest is Shelly with her Brownie Cookies.
Shelly came out as a strong finalist because of the work she put into this recipe. Shelly had a specific result in mind and she took three other recipes and tweaked and melded to create this recipe. We were impressed by her process – it’s inspiring to all of us who like to make things up in the kitchen. It satisfied her chocolate craving and made us hungry!
Shelly’s explanation of why her entry is bittersweet, and the whole recipe below, plus more photos…
I created this recipe to satisfy a chocolate craving I was having. I wanted chocolate cookies that were thick and chewy, slightly crispy on the outside yet moist and fudgy inside. I am a stay at home mom who loves to relax by baking. I never tried to make my own recipe before, but felt confident I could do it with the wonderful advice from Sarah Phillips’ website, Baking911.com.
I made this up from 2 other cookie recipes and a brownie recipe, then altered it 5 times to come up with this combination. I think this works great and the flavor is awesome. The bittersweet chocolate really gives the best flavor to the cookies, which, in turn, is enhanced by a large vanilla breve of course! Or a peppermint mocha, or what about a latte with vanilla and caramel?!
Now I’m having bittersweet memories of being able to fit into my clothes after all the coffee and cookie choices. These cookies are simple, but can be adorned however a person sees fit. Try adding peppermint patty pieces, or white chocolate chunks and walnuts, or add caramel pieces and pecans for a turtle candy type cookie.
Our guest judges will be announced next week and they’ll make all the final decisions. Good luck Shelly!
I have included photos of the original recipe (adding chocolate to batter and then baked and cooled) and the Turtle Brownie Cookie variation (waiting to bake and waiting to be devoured with some Colombian roast on the side).
Makes about 30 cookies.
1/2 cup (1 stick) unsalted butter
4 ounces bittersweet chocolate
2 1/2 cups all purpose flour
2 tablespoons Dutch-process cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
2 teaspoons vanilla
2 tablespoons corn syrup
1 cup sugar
1/4 cup dark brown sugar, packed
Turtle variation: Add # cup caramel bits (you could cut caramels into eights if you can!t find the bag of tiny
caramel bits) Also add in 1/3 cup coarsely chopped, toasted pecans
Preheat oven to 350 F. Cover baking sheet with parchment paper.Melt butter and pour over chopped
chocolate. Let sit a couple minutes then gently stir until blended and smooth. Let cool to tepid. Combine flour, cocoa, baking powder, baking soda and salt. Sift together to blend. Set aside.
Lightly whisk eggs together. Don’t whisk air into them. Add vanilla, corn syrup, sugar and brown sugar. Stir to blend, don’t whisk air into mixture. Add chocolate/butter mixture and stir.
Fold in flour mixture until just combined. Batter is thick. Measure out 1 ounce scoops and roll into a ball, place onto parchment paper, do NOT flatten, and bake for 13-15 minutes. Cookies will be puffy and have large cracks that should look slightly moist, not wet. Note: I used a #40 scoop, it made 1 oz size balls of dough and they were done at 15 minutes.
Cool completely on wire cake racks.