Chocoholics and chocolate lovers, this post is for you!
Today’s delicious recipe comes from Baker by Nature. I haven’t tried one of her recipes that I didn’t love. I could happily make just about everything in her Instagram feed, except recipes with coconut. Not a fan but, I’ll eat it if I have to.
Why am I talking about coconut? Back to chocolate. We are indulging in all things chocolate today.
Grab your chocolate chips and cocoa powder and let’s get baking. You’ll need three bowls.
Start by whisking together flour, cocoa powder, baking soda and salt in a small sized bowl. Be sure to smile while whisking knowing just how good these are going to be.
Using the large bowl, whisk together the eggs and sugar, beating until it’s well combined. Beat in the eggs and vanilla.
Next, it’s time to melt the chocolate chips. You can do this two ways, on the stove or in the microwave. I completely suck doing it in the microwave, I broke the chocolate every single time. I do it on the stove instead. I put water in my smallest pot and top it with a medium sized metal bowl, add the chips and butter to the bowl and turn the heat on low. Then it’s all about stirring the chips and butter as they slowly melt. Be careful not the let the top bowl and water in the pot touch or let the water boil. It takes two or three minutes. Or, you can use a large microwave safe bowl and melt one cup of your chocolate chips and butter. Do this in 15-second increments on low power, stirring each time until it’s completely melted and easy to whisk.
Quickly admire your melting work then fold the melted chocolate goodness, then stirring until well combined.
Now, fold in the dry ingredients with a rubber spatula. Be sure not to overmix. It sure looks good but is missing one more important ingredient; the last cup of chocolate chips!
Gently stir them in, stirring until just combined. The dough is more like a brownie batter than a cookie dough.
The original recipe calls for a 1/4 cup scoop, which I don’t have. I improvised with a 1/4 cup measuring cup. It worked just fine except not all the cookies were nice and round. And, they were really big. As rich and chocolatey as they are, they were too big for me. Mark found this hilarious, a chocolate cookie that was too rich for me to devour it in 10 seconds flat.
Get your cookie sheets ready with parchment paper that’s been lightly sprayed with cooking oil. The cookies will spread when baking so you’ll want to leave room in between your scoops.
Baking requires patience, maybe that’s why she makes hers so big. Bake your cookies, one cookie sheet at a time for 15 minutes or until the top is shiny and the edges are set. I turn my cookies halfway through baking. If you want to be fancy, sprinkle some sea salt on top and press a few chocolate chips into each cookie right after removing from the oven. Here’s the patience part: let them sit on the tray for an entire hour. Don’t touch them, move them or just try not to look at them. Let me tell you, this is the hardest part. On a positive note, the time sitting gives you time to lick the bowl without interruptions and even clean up all the dishes.
If you use a 1/4 cup scoop, you’ll get about 12 cookies.
If you 1/2 the cookie size using a 2-tablespoon size scoop, you should get 18. Bake for 8 minutes.
You all know that I like my cookies on the smaller size so I can eat more and not feel guilty. I one-tablespoon size scoop should yield three dozen. Bake for 4 minutes.
Double Chocolate Chip Brookies
Modified from: Baker by Nature
- 1 cup + 2 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips, divided
- 3 tablespoons unsalted butter, cut into tiny cubes
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 tablespoons whole milk, at room temperature
- 1 teaspoon vanilla extract
- Flaky sea salt, for sprinkling
- Extra chocolate chips, for decorating
Preheat oven to 325 degrees.
- Line baking sheets with parchment paper and lightly spray them with non-stick spray.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, whisk together sugars and eggs, beating until well combined. Add milk and vanilla.
- Melt the chocolate and butter using either the stovetop method or the microwave method. Melt them together in a double boiler over low heat, stirring constantly. Don’t let the bowl touch the water or let the water boil. Or, you can heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth.
- Then fold the melted chocolate into the egg/sugar mixture, stirring until combined.
- Fold the dry ingredients into the wet ingredients using a rubber spatula, stirring just until combined. Do not over mix!
- Fold in the last cup of chocolate chips, stirring until everything is just combined.
- Use a 1/4 cup scoop or 1/4 cup measuring cup to scoop the batter and place on baking sheet; leave room for spreading, bake for 15 minutes (turning the cookie sheet at half the time) or until the edges are set and the tops are dark and shiny. For a 2-Tablespoon sized scoop, bake for 8 minutes. If using a 1-Tablespoon sized scoop, bake for 4 minutes.
- Press a few extra chocolate chunks on top of the warm cookies and sprinkle with sea salt. Allow cookies to completely cool on the baking sheet for one hour before devouring.
Store cookies in a sealed container, if you don’t eat them all in one sitting that is. Enjoy!