This is yet another hybrid! I love to mix (and match) different recipes! This is one good examples of how you can work with a brownies mixtures and make the most delicious cookies! The last long in the fridge too (up to 2 weeks) but they loose their “velvet” texture. They better be stored in an airtight container at room temperature for up to 4 days.
Ingedients
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- 30 grams semisweet chocolate, chopped
- 4 tablespoons unsalted butter
- 4 large eggs, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 240 grams semisweet chocolate chips
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Directions
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- In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times, until smooth, about 7 minutes.
- In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes.
- Beat in the vanilla and salt.
- Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder.
- Stir in the chocolate chips.
- Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm, about 1 hour.
- Preheat the oven to 180° and line 2 baking sheets with parchment paper.
- Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 6 cm apart.
- Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top.
- Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.
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