A friend of mine showed me a recipe like this and I made a few changes here and there to make it more to my liking. There are a lot of variations you can do with a cookie recipe like this, and I'll give some options, but you can get pretty creative with a cookie like this.
The texture is a lot like a fudge brownie, chewy in the center, but the outsides tend to be a little crispy. This is one of my favorite cookie recipes.
Serves roughly two to three dozen cookies [12-36 cookies] depending on the cookie scoop you use.
Also, on a storing note, make sure it is an air tight container for two to three days, so make sure you cut the recipe up to the amount you need! [I'll write about how to cut down a recipe at another time.]
Cookie Batter
8 Oz. -- Chocolate [Semi-Sweet, or Dark]
5 Tbsp. -- Unsalted Butter
2/3 Cup -- All Purpose Flour
½ tsp. -- Baking Powder
2 Each -- Whole Eggs
¾ Cup -- Light Brown Sugar
1 tsp -- Vanilla Extract
12 Oz -- Chocolate [Semi-Sweet, Dark, White, or really any chocolate you'd like]
¾ tsp. -- Sea Salt
OR
½ tsp. -- Table Salt
Directions:
1. Preheat the oven to 350*F and prepare a baking sheet with either a spray, or if you have parchment paper, line it with that.
2. Coarsely chop the 12 Oz. of Chocolate and put it in a separate bowl. [It's easiest if you use a large serrated knife and just chop them until it is the size of small peas, some of the chocolate will become dust and it helps thicken the batter. If you use chips do the same thing]
3. Sift together the Flour, Baking Powder, and Salt in a separate bowl.
4. Combine the 8 Oz. of Chocolate with the butter and melt them together. [The easiest way to do this is to put them both in a microwaveable safe bowl and put them in for ten seconds at a time and stir them until all of the chocolate has dissolved and there aren't any lumps left]
5. With an electric mixer combine the eggs, brown sugar, and vanilla and blend it together. Blend for a couple of minutes until it is well incorporated and then add the melted chocolate [If it has gotten a little solid, microwave it for ten seconds]
6. Combine the dry ingredient mixture slowly. [The finished batter should look somewhat like a cake batter, slightly thick, but mostly runny.]
7. Combine the chopped chocolate in thirds and mix in with a plastic spatula each time.
8. Scoop them onto the prepared baking sheet, depending on the size of your scoop you should separate them by an inch or two.
9. Bake them in the oven for 11-12 minutes until the top begins to crack like a brownie.
10. When you take them off to put them on a cooling rack, it is optional to sprinkle on a few grains of sea salt. [This cuts the sweetness with a bit of saltiness and gives it an overall great flavor combination, if you don't have sea salt you can use table salt, but be very careful with it or you can turn a cookie into a salt disc.]
Options:
There are a lot of things you can do with this cookie, for this one I used white chocolate that came from the chip bag and chopped it coarsely. You could also use a peanut butter chip and chop that coarsely because chocolate and peanut butter is a great combination.
I made another batch and added coconut flakes and coconut extract instead of vanilla to make it a chocolate coconut cookie also using white chocolate chunks.
You can also go a vegan route and replace the eggs and butter with vegan butter and a ripe banana as a binder and make it a chocolate peanut butter banana cookie.
I'd also try to like to make this cookie a Rocky Road sort of flavor with marshmallows and nuts, when I start experimenting I'll put a successful one up!
I'd like to hear any feedback, comments, or questions you have for this recipe if you do decide to try it!
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