I am here to admit that I have a serious addiction. I feel it is best to face my addiction, confront it and accept the fact that I have this weakness. My addiction? Yes, it’s chocolate. That and tortilla chips, but I will address that one another day! A couple weeks ago my husband asked me to bake some special cookies for a thank-you gift. I love using these opportunities to try something new, you know bake the sweet stuff and give it away. I decided to browse through the many Blog feeds I subscribe to and that is when I found this baby from Brown-Eyed Baker calling my name, so sweetly and so softly, “Laura! Laura! You must bake me! Laura? Are you listening to me????”
How could I say no to the Better-than-Brownies Chocolate Cookies? I mean, the name says it all, right?
I rummaged through the pantry and found the ten bags of chocolate chips I had stocked up on during the holidays. Come on, the Christmas sales were selling everything for $1.88/bag or less! I had to stock up for special occasions like this!
I used my dark chocolate chips to melt for the batter, but I thought it would nice to use white-chocolate chips to stir in and add some contrast. I know, I know, white chocolate doesn’t have cocoa and I shouldn’t technically be addicted to it, but alas, I love white chocolate. Maybe they should have called it something else?
The batter is not as stiff as a normal cookie batter. I gave my special baking prayer as I scooped up heaping tablespoons onto the baking sheet. You know the prayer, “Please work, please work! You better turn out da?*!@t! A lot of chocolate went into this!!!!”
This recipe is super easy. The hardest part was letting them cool off in the pan. I love brownies and cookies warm and right out of the oven.
And do they taste like brownies? ABSOLUTELY! You have the outside flakey crust of a brownie, and a moist chocolatey brownie center. Knowing I had to share this with all of you, I returned to Brown-Eyed Baker, followed the many links and referrals for this recipe and found it’s proud creator, Fanny from Foodbeam. Since she’s blogging and baking in England her measurements were in grams, and since I didn’t have the patience to convert it all myself, I used Brown-Eyed Baker’s handy measurements (recipe here).
So, fellow chocolate addicts, hold your head high and bake up these wonderful Better-than-Brownies Chocolate Cookies. Now I wish I didn’t give all of these away…