So guys, I didn’t think it would be fair if I did not share the recipe for these delectable cookies with you before moving on to my next project of the night (muffins). These were super awesome and made my apartment smell heavenly. If you’re interested in eating both cookies and brownies at the same time, this is devine.
I did take that picture up there however. (:
How to chubb (recipe from cook the book)
- 8 tablespoons (1 stick) unsalted butter, cut into ½-inch cubes
- 9 ounces semisweet or bittersweet chocolate (no more than 62 percent cacao), finely chopped [I was able to use semi-sweet chocolate chips, since all your doing with these is melting them]
- 3 ounces unsweetened chocolate, finely chopped
- ½ cup unbleached all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 3 large eggs, at room temperature
- 1 ¼ cups superfine sugar
- 2 teaspoons pure vanilla extract
- 2 cups (12 ounces) semisweet chocolate chips
- 1 ¼ cups (4 ½ ounces) coarsely chopped walnuts
- Preheat ‘cha oven to 350 degrees.
- Bring about 1 inch of water to boil and place a bowl above that (you’re creating a double-boiler to melt your chocolate) – place the butter in and melt that first, then proceed to add the semisweet/bittersweet/unsweetened chocolates to melt up nicely. When you’re done, let it cool for 5 minutes (I stuck mine in the freezer for like 2 minutes while I mixed the rest of the recipe up)
- Mix salt, flour + baking soda in a separate bowl
- Whip your eggs
(back and forth)until frothy and a little thicker than normal, then slowly add sugar and vanilla (I did this while alternating)
- Once your sugar/egg/vanilla mixture is thickened and light yellow, mix in the melted chocolate
(like a boss)
- Gradually add the flour mixture and then add in your chocolate chips/nuts as you see fit. (I put some white chocolate chips in mine to add a little color)
- Use a scoop to put them on your cookie sheet (really really helps, I promise) and bake for 17-20 minutes. When you’re looking to see if they’re done, look for the golden flakey consistency of a finished brownie top, and they’ll be perfect. Let them cool on the pan for 5 minutes, then transfer them to a rack.
And there you have it! Happy baking, kiddies. (: