Lovers of anything chocolate beware. These fudgy brownie cookies are addictive. Soft, gooey and oh so chocolaty.
After what seemed to have been the longest exam period in history, I am finally free. Well relatively speaking. I'm still working at the pool, teaching kiddies how to swim, volunteering at the hospital and taking summer school. But overall, I have much more time to do things that I want (like build another book shelf and create some new recipes). So to celebrate my freedom, I made some cookies.
These cookies are supper moist. When you take them out of the oven they look undercooked. But by leaving them on the hot baking sheet for a few more minutes, you are firming up the bottom so they don't fall apart while allowing them to stay moist and gooey in the center, just like a brownie cookie should be.
Serves: about 36 cookies
Ingredients
1 cup margarine
1 cup brown sugar, packed
1/2 cup granulated sugar
1/4 cup water
1 tsp vanilla
2 1/4 cups all purpose flour
3/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 cup semi-sweet dark chocolate chips (use 1 1/2 cups to make them extra chocolaty)
Preparation
1. Preheat the oven to 375°F.
2. In a medium bowl, beat margarine and sugar until fluffy, then beat in the water and vanilla.
3. In another bowl, mix flour, cocoa powder, baking soda and baking powder.
4. Stir dry mixture into the wet, until well combined, then stir in chocolate chips.
5. Use a cookie scooper or roll dough into golf ball size balls (1 1/2" in diameter). Place balls onto an ungreased cookie sheet and either slightly compress the dough balls or leave round (the more round the gooeyer).
6. Bake in the center of the oven for 8-10 minutes, remove and let cool on the cookie sheet for 1-5 minutes before transferring the cookie onto a wire rack to cool completely.
Two days till christmas, if I don't do my christmas baking now, I'll never get it done in time for the big day. I've been making this recipe for years, super easy and a real crowd pleaser.
Brownies
Ingredients
- 1 1/2 and 1/2 cups flour
- 1 cup water
- 1 cup brown sugar
- 1 cup white sugar
- 1 tsp salt
- 1 tsp vanilla extract
- 3/4 cup baking cocoa
- 1/2 cup vegetable oil
- 1/2-1 cup chopped walnuts (optional, amount depends on how nutty you like it)
- 1/2 chocolate chips (optional)
Preparation
- Preheat oven to 350°F.
- Boil water with 1/2 cup flour over low heat, stirring constantly until it reaches a thin, glue like consistency. Remove from heat and let cool completely.
- Mix sugar, salt, vanilla, cocoa and oil. Add the cooled flour-water mixture and mix well.
- Add the remaining 1 1/2 cup flour, baking powder, nuts and chocolate chips and mix well.
- Spread mixture into greased 11 x 7 glass pyrex pan.
- Bake at 350°F for around 25 minutes, or until a knife comes out clean.
