I have plenty of recipes for chocolate brownie cookies, but considering the source, I couldn’t resist trying this one. It’s from one of my most-loved, most-used cookbooks, The Modern Kosher Kitchen: More than 125 Inspired Recipes for a New Generation of Kosher Cooks by Ronnie Fein.
I won’t say too much about how great this book is since it’s the cookies you’re here for, but if you need simple but innovative dinner recipes, check out the Amazon reviews. Thus far I’ve mainly used the book for savory dishes, but based on this recipe I’ll be paying more attention to the dessert section.
Chocolate Brownie Cookies Recipe
Okay, so moving on to the recipe! Ronnie Fein got this recipe from Jami Curl who owns and runs two bakeries in Portland — Saint Cupcake and Quin. Jami’s talents will become apparent when you try these cookies. They’re simple and balanced in flavor and texture, yet rich without being too sweet or fatty tasting. As far as cookies go, this recipe gets an A+.
- 4 tablespoons butter (56 grams)
- 12 ounces semisweet or dark chocolate, chopped
- 1/3 cup 42 grams all-purpose flour — I used King Arthur AP
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder Rumford, of course
- 2 large eggs plus 1 egg yolk
- 1/2 cup 100 grams granulated sugar (100 grams)
- 1/4 cup 60 grams packed light brown sugar (60 grams)
- 1 tablespoon vanilla extract
- Do not preheat the oven yet.
- Combine the butter and chocolate in a microwave-safe bowl and melt at 50% power, stirring ever 30 seconds or so. Alternatively, you may do this in the top of a double boiler. Set chocolate aside to cool.
- While chocolate cools, sift together the flour, salt and baking powder and set aside.
- In a large mixing bowl, using an electric mixer, beat the eggs, yolk, both sugars and vanilla on medium speed for about 3 minutes.
- Fold the cooled chocolate mixture into the egg mixture.
- Add the flour mixture and stir until blended.
- Let the batter sit for 20 minutes to thicken. You should not need to refrigerate it, just let it stand.
- Preheat oven to 350 degrees F. and line two baking sheet with parchment paper.
- Use a 2 ounce scoop or measuring cup to form 12 large mounds. I rolled mine into balls.
- Arrange 6 mounds (or balls, in this case) on the baking sheet and bake one sheet at a time for 15 to 17 minutes (check at 13). The cookies should crack and appear moist on the inside.
- Let cool completely.