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Triple Chocolate Brownie Batter Cookies
Triple Chocolate Brownie Batter Cookies
- Recipe Submitted by Cool Whip on 09/08/2014
Category: Gifts, Kids, Cookies, Chocolate
Ingredients List
- 8 ounces dark chocolate, chopped (I used 4 ounces from a Trader Joe's 72% Pound Plus Bar and 4 ounces from a Dark Chocolate Pound Plus Bar)
- 1/4 cup unsalted butter
- 3 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons unsweetened natural cocoa powder
- 1 teaspoon instant espresso granules, optional but highly recommended (see below for explanation)
- 1/4 teaspoon baking powder
- pinch salt, optional and to taste
- 1 cup semi-sweet chocolate chips
Directions
1. In a large, microwave-safe bowl, add the chopped chocolate, butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 15-second increments until chocolate can be stirred smooth. Set aside to cool.
2. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the eggs, sugar, vanilla, and beat on medium-high speed until pale yellow and thick, about 5 minutes.
3. Stop, scrape down the sides of the bowl, and add the flour, cocoa powder, instant espresso granules (sold in the coffee aisle; doesn't make cookies taste like coffee, rather enhances the overall chocolate flavor), baking powder, optional salt, and beat on low speed until combined and smooth, about 1 minute.
4. Stop, scrape down the sides of the bowl, and add the melted (and now slightly cooled) chocolate and butter mixture, and beat on low speed until combined and smooth, about 1 minute.
5. Stop, scrape down the sides of the bowl, and add the chocolate chips and beat on low until combined, about 30 seconds.
6. Cover bowl with plasticwrap and place in the freezer for about 30 minutes, or until dough has chilled enough to scoop out into mounds. Don't forget about it because it will become rock hard; set a timer to remind yourself to check.
7. After dough has sufficiently chilled enough to scoop (a little loose is okay; this dough is sticky and will stick to your hands or cookie scoop), using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
8. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
9. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 to 12 minutes, or until edges have set and tops are shiny and just set; don't overbake. I pull my cookies before major crackling occurs, which is about 10 1/2 to 11 minutes in my oven. The more crackling, the more well-done cookies will taste and I prefer doughy, under-baked cookies. Baking 12 to 13 minutes, will result in firmer cookies. You may need to play around with baking times in your oven since ovens and preferences vary. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
10. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
2. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the eggs, sugar, vanilla, and beat on medium-high speed until pale yellow and thick, about 5 minutes.
3. Stop, scrape down the sides of the bowl, and add the flour, cocoa powder, instant espresso granules (sold in the coffee aisle; doesn't make cookies taste like coffee, rather enhances the overall chocolate flavor), baking powder, optional salt, and beat on low speed until combined and smooth, about 1 minute.
4. Stop, scrape down the sides of the bowl, and add the melted (and now slightly cooled) chocolate and butter mixture, and beat on low speed until combined and smooth, about 1 minute.
5. Stop, scrape down the sides of the bowl, and add the chocolate chips and beat on low until combined, about 30 seconds.
6. Cover bowl with plasticwrap and place in the freezer for about 30 minutes, or until dough has chilled enough to scoop out into mounds. Don't forget about it because it will become rock hard; set a timer to remind yourself to check.
7. After dough has sufficiently chilled enough to scoop (a little loose is okay; this dough is sticky and will stick to your hands or cookie scoop), using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
8. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
9. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 to 12 minutes, or until edges have set and tops are shiny and just set; don't overbake. I pull my cookies before major crackling occurs, which is about 10 1/2 to 11 minutes in my oven. The more crackling, the more well-done cookies will taste and I prefer doughy, under-baked cookies. Baking 12 to 13 minutes, will result in firmer cookies. You may need to play around with baking times in your oven since ovens and preferences vary. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
10. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
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