Side Pannel
Soft and Chewy Eggs Brownie Cookies
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Serves: 17 cookies
Soft and Chewy Eggs Brownie Cookies
- Recipe Submitted by Whoopie on 10/29/2014
Category: Eggs, Kids, Gifts, Holiday, Cookies
Ingredients List
- 12 ounces dark chocolate from a bar, chopped and divided into 7 ounces and 5 ounces (I used a Trader Joe's Dark Chocolate Pound Plus Bar 54%; do not use chocolate chips)
- 3 tablespoons butter (I used unsalted)
- 2 large eggs
- 2/3 cup granulated sugar (or superfine sugar if available)
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour, sifted
- 1/4 teaspoon baking powder, sifted
Directions
In a medium microwave-safe bowl, combine 7 ounces of chocolate, butter, and heat to melt, about 1 minute on high power. Stop to stir. Heat in 10-second bursts until mixture can be stirred smooth; set aside to cool briefly.
In the bowl of a stand mixer fitted with the paddle attachment (or use an electric mixer), add the eggs, sugar, vanilla and beat for 5 to 8 minutes on medium speed, or until pale and creamy. (Donna Hay recommends beating for 15 minutes, but I saw no changes in the mixture after about 5 minutes and believe 8 minutes is ample).
Add the flour, baking powder, melted chocolate-butter mixture, and remaining 5 ounces chopped chocolate and mix to combine, about 1 minute on medium-low speed (the machine will make lots of noise and shake from the chopped chocolate). Remove the paddle, cover bowl with plasticwrap, and allow to stand at room temperature for about 1 hour in order for batter to firm up (Hay suggests 10 minutes but my batter was like chocolate sauce and it needed 1 hour).
Using a medium 2-inch cookie scoop or small ice cream scoop, scoop out mounds of dough onto Silpat-lined baking trays, placing 8 mounds per tray. Do not crowd them in case your cookies spread a fair amount (mine didn't but I can foresee it). Allow mounds to remain on trays, uncovered, for about 1 hour before baking to help batter set up more.
Preheat oven to 350F. Bake for 8 to 10 minutes or until puffed and cracked (I baked for 9 minutes). Allow cookies to cool completely on trays. Cookies will keep in an airtight container at room temperature for up to 5 days.
In the bowl of a stand mixer fitted with the paddle attachment (or use an electric mixer), add the eggs, sugar, vanilla and beat for 5 to 8 minutes on medium speed, or until pale and creamy. (Donna Hay recommends beating for 15 minutes, but I saw no changes in the mixture after about 5 minutes and believe 8 minutes is ample).
Add the flour, baking powder, melted chocolate-butter mixture, and remaining 5 ounces chopped chocolate and mix to combine, about 1 minute on medium-low speed (the machine will make lots of noise and shake from the chopped chocolate). Remove the paddle, cover bowl with plasticwrap, and allow to stand at room temperature for about 1 hour in order for batter to firm up (Hay suggests 10 minutes but my batter was like chocolate sauce and it needed 1 hour).
Using a medium 2-inch cookie scoop or small ice cream scoop, scoop out mounds of dough onto Silpat-lined baking trays, placing 8 mounds per tray. Do not crowd them in case your cookies spread a fair amount (mine didn't but I can foresee it). Allow mounds to remain on trays, uncovered, for about 1 hour before baking to help batter set up more.
Preheat oven to 350F. Bake for 8 to 10 minutes or until puffed and cracked (I baked for 9 minutes). Allow cookies to cool completely on trays. Cookies will keep in an airtight container at room temperature for up to 5 days.
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