Today I am excited to have another one of my sister Evie’s recipes. Evie is a great cook and she loves spending time in the kitchen. She does not have a blog, so I have convinced her to share several of her favorite recipes with my readers.
Cookie Exchange Anyone?
Over the years, I’ve lost track of the number of cookie exchanges I’ve been to around the holidays. They are a great way to spend time together and get a variety of cookies. However, I find myself baking the same kinds of cookies year after year. This year I was determined to toss out the old standby cookie recipes and try something new.
The result: finding the best chocolate cookie recipe I’ve ever made. These cookies may look like other chocolate cookies, but they are more chocolaty, fudgy, and tasty than others I’ve made. I modified the original recipe slightly, but essentially it is a brownie recipe turned into cookies.
How could a brownie cookie be anything but delicious?
Triple-Chocolate Brownie Cookies
- ½ c. butter
- 4 oz. unsweetened baking chocolate
- 1 ½ c. semisweet chocolate chips
- 4 eggs
- 1 ½ c. sugar
- 1 ½ tsp. vanilla
- ½ tsp. baking powder
- ½ tsp. salt
- 1 ½ c. flour
- 1 ½ c. milk chocolate chips
- 1 ½ c. walnuts, chopped (optional)
In a heavy saucepan, combine butter, unsweetened chocolate, and semisweet chocolate chips. Cook over medium heat until melted and smooth. Set aside and cool until thickened, about 20 minutes.
In a mixing bowl, combine eggs and sugar. Mix well. Add vanilla, baking powder, and salt. Mix until combined. Gradually mix in flour. Slowly add chocolate mixture. Mix well. Stir in milk chocolate chips and walnuts.
Drop by heaping tablespoons onto a lined cookie sheet. Bake at 350 for 10 minutes. Do not over bake! The cookies may still look a little gooey in the center.
Cool for 2-3 minutes on baking sheets before removing to wire racks. Cool completely and store in an airtight container.
A few notes about the recipe:
• I’ve found that using parchment paper lined baking sheets works well, but silicone or Silpat liners work the best. Unfortunately, the cookies do tend to stick if you don’t line the baking sheets at all.
• If you want very uniform cookies, use a cookie scoop. The cookies come out almost perfectly round and all the same size when a scoop is used. If you don’t flatten the scooped dough, the cookies turn out a little extra gooey in the center!
• Substitutions for milk chocolate chips:
o ¾ c. peanut butter chips and ¾ c. milk chocolate chips
o peanut butter chips, butterscotch chips, white chocolate chips, or mini M& M’s