There was a huge argument on my Facebook the other day about oatmeal raisin cookies. Or specifically, about raisins. Do they belong in cookies? Where is the role of the chocolate chip? Should oatmeal cookies have any additions at all? There were accounts of people who ate an oatmeal raisin cookie thinking it was chocolate chip and their trust in cookies was ruined.
It was one of the most controversial posts I've ever had on my Facebook. My plan for making oatmeal raisin cookies was scrapped. Instead, I decided to go in a totally different direction: chocolate.
I found this recipe on Pinterest, and it originally linked to another blog but I clicked through until I found the original source. I spoke with Ms Jane from The Heritage Cook, where the original photo had come from, to let her know people are jacking her photo on Pinterest. I've never hidden the fact that I'm incapable of making my own recipes and only work off of others, and I almost always just copy/paste directly, but I always always give credit where it's due. I don't think it's fair to pretend I've created something great and steal someone else's picture. This is why you all have to deal with my terrible Droid photos.
So. The cookies. I made a variety of sizes and got 7 dozen - the perfect amount for Cookie Monday. As per usual, I came home with an empty cookie box. I was afraid they would be TOO chocolatey, because these are very rich, but they're delicious and people really liked them. Most people said they were like little brownies in cookie form. I like that! I will definitely keep this recipe around.
My notes about this recipe: I doubled it. I made some big cookies and some small cookies, since everyone seems to want different portion sizes. For some reason I don't have any espresso powder (I usually have some!!) so I brewed some really strong coffee to use instead. I recommend going with the espresso powder. The cookies were done on the quick side - 7 or 8 minutes typically. Also, make sure they're in a nice shape on the cookie sheet because they are pretty much going to stay in the shape you drop them in. Weird shaped drops will yield ugly cookies. I'm just warning you.
Chocolate Brownie Cookies
Originally posted on The Heritage Cook
Adapted from Claudia Flemming’s “The Last Course: The Desserts of Gramercy Tavern”
Jane's Note: Most of us use tablespoons to measure out cookie dough. Claudia calls for teaspoons, 1/3 the size of normal! If you want larger cookies or more of them, double the recipe.
1/4 cup all-purpose flour (yes, this is the correct amount!)
1/4 tsp baking powder
1/8 tsp salt
2 large eggs
2/3 cup granulated sugar
1/2 tbsp brewed espresso (or you can use reconstituted espresso powder)
1 tsp vanilla extract
2 tbsp unsalted butter
5 oz extra-bittersweet chocolate (70% or higher), chopped
2 oz unsweetened chocolate, chopped
3/4 cup mini chocolate chips
Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick. (This will help add body to the batter because there is so little flour in the recipe.)
While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.
Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.
Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.
Yield: 2 1/2 to 5 dozen depending on size