So, I have a headache. Headaches on Monday mornings are never a good thing. Doesn't bode well for the rest of the week...Well the truth is, who is bouncing around, eager to greet a lovely Monday morning? No one I know, that's for sure.
But you know what? These brownie cookies will solve all that. They will cure your headache! They will basically cure anything! Too bad I don't have any more left...
Yep. So that's all the exciting news I have today. Headaches and brownie cookies. So about these cookies...they actually took me totally by surprise. Its the worst for my diet when that happens. I'll be happily baking, thinking:
Eh', I don't need to taste these, I can imagine how they taste....probably like a chocolate flavored chocolate chip cookies....I'll just have a little nibble to make sure I didn't forget to put in sugar (before you say Who does that?, I do. Ok. I have done that before. So there.) just a teeny tiny bite won't hurt (famous last words)....it's practically a crumb....can't be more than five calories, at most....maybe ten.....
Yep, it caught me that much by surprise. And it gets worse...they were hot out of the oven. With chunks of melting chocolate oozing out. I am drooling just remembering it. Literally a hot fudgy brownie in a cookie. And then I blinked and 2 cookies were gone. Poof. Just dissappeared. I didn't even know that was scientifically possible. But indeed it is. This was one hunk of chewy chocolatey goodness.
And you can quote me on that.
Brownie Cookies Adapted from The Pink Apron
8 ounces good quality baking chocolate ( I always cheat and just use chocolate chips. If you are a chocolate connoisseur though, go for the gold.)
2 tablespoons margarine
3/4 cup light brown sugar
1 tablespoon vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2-3/4 cup flour*
1 cup chocolate chips
Preheat oven to 350. Line 2 cookie sheets with parchment paper. Combine margarine and chocolate in a small saucepan. Melt over low heat, stirring constantly. Chocolate burns very easily, so be careful. Remove from flame and set aside to cool. Using an electric mixer, beat together the brown sugar, eggs, vanilla, baking powder and salt. Add in the melted chocolate, and beat until well combined. Reduce mixer speed to low and add flour and chocolate chips. Drop by spoonful onto prepared baking sheets. Bake for 12 minutes, until the tops are cracked and dry. Don’t over bake these; they’ll seem underdone when you take them out, but they become firm as they cool. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes, then transfer them to a rack to cool completely.
*The original recipe calls for 1/4 cup flour, but when I added that, the batter was so thin, there was no way I could have dropped cookies down. So I added more flour (1 cup total) until the dough was manageable. So start with 1/2 cup, and if its still too thin to form cookies, then add 1/4 cup at a time until you can. These cookies are supposed to be thin, so don't worry if they flatten as they bake.
Whoops- I almost forgot. For the full chocolatey experience, make sure to eat these babies warm.