Ok, so maybe they’re only Chocolate Chocolate Cookies. The point is, they’re CHOCOLATEY. I love chocolatey. At this point I could say something like, “but given their dimunitive size (as compared to one of those cake-sized cookies you could get at the mall in the 1980s, say, or a watermelon), they make a perfect sweet bite after dinner or a nice after-school snack for the children with a glass of milk.” But that would be disingenuous. Because, let’s be honest, what I really plan to do with these cookies is sit down and eat a whole plateful. Or at least two.
I have been thinking about a good chocolate cookie since I saw this post the other day. I have made, and I do love, that cookie recipe. But these are something a little different. The Clinton Street Bakery Cookbook calls them “Brookies,” as in a cross between a brownie and a cookie, and the description is pretty perfect.
Perfectly chewy, with a crispy edge, these Chocolate Chocolate Chocolate Cookies are worth getting 3(!) bowls dirty for. First, combine 1 c. chocolate chips, 1 Tbsp. canola oil and 1 tsp. butter and melt in the microwave or a double boiler. In a large bowl, whisk 2 eggs with 3/4 c. brown sugar and 1 tsp. vanilla. In a third bowl, combine 1/2 c. flour, 1/4 tsp. baking powder, and 1/4 tsp. salt. Fold the chocolate mixture into the egg mixture, then stir in the flour mixture. Fold in another c. of chocolate chips, then pop the batter in the freezer for about 10 minutes to firm up. Bake well-spaced 1-Tbsp. scoops of dough on parchment or a buttered cookie sheet at 350 just until the tops are dry and cracked, about 8-10 mins. Let cool completely before attempting to move (read: eat) them.