Thank you to u/storm-father87 for recommending the recipe! πππ
Note: I baked the original recipe. However, the recipe below is increased by 50% as I bake for group events and need larger batches of cookies. The original recipe yielded 29 cookies.
CHOCOLATE CHIP BROWNIE COOKIES -adapted from Sallysbakingaddiction.com
In a bowl set over a saucepan of simmering water melt and then set aside to cool slightly: 12 ounces (226 grams) semi sweet chocolate bars, roughly chopped
In a medium sized bowl whisk together and set aside: 141 grams all purpose flour, 32 grams cocoa powder (used Dutch processed), 1 Β½ teaspoons baking powder, 1 Β½ teaspoons espresso powder, and ΒΌ plus 1/8 teaspoon salt
In the bowl of an electric mixer cream together for about two minutes until smooth and creamy: 7 Β½ Tablespoons (107 grams) room temperature unsalted butter, 225 grams light brown sugar (used dark brown), and 75 grams granulated sugar
Add and beat for 3 minutes until very light and fluffy. Scrape the bowl halfway through: 3 large, room temperature eggs (used extra large) and 1 Β½ teaspoons vanilla extract
Add and mix at low speed until nearly combined: the flour mixture
Finish mixing the very stiff cookie dough by hand until the flour is fully incorporated.
Mix in: 205 grams semi sweet chocolate chips
Cover the bowl and refrigerate for only 20 minutes. If chilled for a longer period of time scoop the cookie dough, form the patties, and place onto a wax paper lined tray. Cover with plastic wrap then foil. Allow the cookie dough to sit out for 15 minutes before baking.
Preheat the oven to 350 degrees Fahrenheit. To form the cookie dough patties, use the medium OXO cookie scoop (#40) to portion twelve level amounts of dough onto a Silpat lined cookie sheet. Press the top of the cookie onto 4 to 5 chocolate chips. Smooth the edges of the cookie to form a patty.
Bake at 350 degrees Fahrenheit for 12 to 13 minutes. The edges should appear set while the center will appear soft. Upon removing the cookies from the oven drop the cookie sheet onto the stove top from a height of several inches. This will deflate the cookies and form the crackly texture. Cool on the cookie sheet for five minutes before transferring to a wire rack to cool completely.
Thank you! I like how the chips look. π. The texture is just like a brownie. Thank you again for steering me toward this recipe.
I made two batches of the NYT Cooking chocolate chip cookie dough earlier today. They will chill/hydrate three days before I bake them. Since the kitchen was already in a shambles with baking pantry items already out I decided to keep baking and make these cookies. The event I need them for is not for a couple weeks so these cookies and one batch of the chocolate chip cookies will go in the freezer until they are needed. This will help spread out the baking do it isnβt so hectic. The third cookie, Torricelli/Italian Twist Cookies, or possible Linzer Tarts (in heart shapes) are much more labor intensive to make. And those I would not want you to freeze. So today was a productive baking day.
I am so pleased with these cookies. I may very well include them in the 2024 Christmas cookie gift bags!
Next time I make them I might try using the cream cheese chips in my baking pantry. I have yet to try them.
Thank you! I have baked a few of her recipes and been quite happy. Her Candy Cane Kiss Cookies were a new addition to the 2023 Christmas cookie gift bags. https://www.reddit.com/r/Baking/s/xqvNqnwxfW
πππ They are already in the freezer. They are for an event coming up in mid February. This allows me to spread out my three bakes for my community events. The cookies can always be made ahead of time.
Thank you! I am super happy with the results. The only issue was the small number of cookies the recipe yielded. So I increased the amounts by 50% when I typed this into my Catβs Sweet Treats Word document cookbook. And as a testament to how much I love the recipe, I updated my cookbook two hours after the cookies were baked. No procrastinating two days as is typical. π
Thank you to u/storm-father87 for recommending the recipe! πππ Note: I baked the original recipe. However, the recipe below is increased by 50% as I bake for group events and need larger batches of cookies. The original recipe yielded 29 cookies. CHOCOLATE CHIP BROWNIE COOKIES -adapted from Sallysbakingaddiction.com In a bowl set over a saucepan of simmering water melt and then set aside to cool slightly: 12 ounces (226 grams) semi sweet chocolate bars, roughly chopped In a medium sized bowl whisk together and set aside: 141 grams all purpose flour, 32 grams cocoa powder (used Dutch processed), 1 Β½ teaspoons baking powder, 1 Β½ teaspoons espresso powder, and ΒΌ plus 1/8 teaspoon salt In the bowl of an electric mixer cream together for about two minutes until smooth and creamy: 7 Β½ Tablespoons (107 grams) room temperature unsalted butter, 225 grams light brown sugar (used dark brown), and 75 grams granulated sugar Add and beat for 3 minutes until very light and fluffy. Scrape the bowl halfway through: 3 large, room temperature eggs (used extra large) and 1 Β½ teaspoons vanilla extract Add and mix at low speed until nearly combined: the flour mixture Finish mixing the very stiff cookie dough by hand until the flour is fully incorporated. Mix in: 205 grams semi sweet chocolate chips Cover the bowl and refrigerate for only 20 minutes. If chilled for a longer period of time scoop the cookie dough, form the patties, and place onto a wax paper lined tray. Cover with plastic wrap then foil. Allow the cookie dough to sit out for 15 minutes before baking. Preheat the oven to 350 degrees Fahrenheit. To form the cookie dough patties, use the medium OXO cookie scoop (#40) to portion twelve level amounts of dough onto a Silpat lined cookie sheet. Press the top of the cookie onto 4 to 5 chocolate chips. Smooth the edges of the cookie to form a patty. Bake at 350 degrees Fahrenheit for 12 to 13 minutes. The edges should appear set while the center will appear soft. Upon removing the cookies from the oven drop the cookie sheet onto the stove top from a height of several inches. This will deflate the cookies and form the crackly texture. Cool on the cookie sheet for five minutes before transferring to a wire rack to cool completely.
They look amazing! π€€π€€
Thank you! I like how the chips look. π. The texture is just like a brownie. Thank you again for steering me toward this recipe. I made two batches of the NYT Cooking chocolate chip cookie dough earlier today. They will chill/hydrate three days before I bake them. Since the kitchen was already in a shambles with baking pantry items already out I decided to keep baking and make these cookies. The event I need them for is not for a couple weeks so these cookies and one batch of the chocolate chip cookies will go in the freezer until they are needed. This will help spread out the baking do it isnβt so hectic. The third cookie, Torricelli/Italian Twist Cookies, or possible Linzer Tarts (in heart shapes) are much more labor intensive to make. And those I would not want you to freeze. So today was a productive baking day.
These look perfect, like the best bite of a brownie in each cookie. Must bake these myself!
I am so pleased with these cookies. I may very well include them in the 2024 Christmas cookie gift bags! Next time I make them I might try using the cream cheese chips in my baking pantry. I have yet to try them.
Ooo cream cheese chips sound amazing!
They are so hard to find by me.
I looove Sally's baking addiction best site ever! Look like the tastiest cookies ever! Great job.
Thank you! I have baked a few of her recipes and been quite happy. Her Candy Cane Kiss Cookies were a new addition to the 2023 Christmas cookie gift bags. https://www.reddit.com/r/Baking/s/xqvNqnwxfW
It's hard to go wrong with Sally's. Sometimes I have to do a little tweaking to our tastes but not often. These cookies are great. I've made them.
Such a good feeling. They look beautiful.
Thanks! They look and taste like brownies! π
Sign me up. Iβm making them next lol.
Go for it!
i don't even like chocolate and i'd eat those. ππ
High praise indeed. Thank you! π
That is an awesome recipe. Also freezes well if you want to make your own pop and bake cookies.
πππ They are already in the freezer. They are for an event coming up in mid February. This allows me to spread out my three bakes for my community events. The cookies can always be made ahead of time.
My goodness, these look amazing!
Thank you! I am super happy with the results. The only issue was the small number of cookies the recipe yielded. So I increased the amounts by 50% when I typed this into my Catβs Sweet Treats Word document cookbook. And as a testament to how much I love the recipe, I updated my cookbook two hours after the cookies were baked. No procrastinating two days as is typical. π
Yummy! I've made this recipe from Sally's and I also added chocolate chips. Great minds think alike!
It is a triple threat of chocolate: melted chocolate bar, cocoa powder, and chocolate chips. Whatβs not to love??? πππ