My first recipe of the 2011 is from a cookbook I received over the holidays, Clinton St. Baking Company Cookbook. It has a number of enticing recipes for homemade pancakes, lemon + lavender loaf cakes, and the most recent baking experiment – Brookies. This brownie-cookie hybrid is a melt in your mouth, chocolate delight.
Just a few simple ingredients produced the richest chocolate cookies I have ever enjoyed. One of my taste testers claimed these cookies were too chocolaty. Is this possible? You be the judge.
1 tablespoon canola oil
1 teaspoon unsalted butter
2 cups semisweet chocolate chunks (1 bag of Ghirardelli chips)
2 large eggs
3/4 cups light brown sugar
1/2 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 350 degrees.
Melt the oil, butter, and 1 cup of the chocolate in a microwave safe bowl, in the microwave on high heat. Stir the mixture at 1-minute intervals. The total time to melt this mixture will be 2 1/2 to 3 minutes.
In another bowl, with a whisk, mix the eggs, brown sugar, and vanilla until combined.
Fold the melted chocolate mixture into the egg mixture.
In another bowl, whisk together the remaining dry ingredients. Add the flour mixture into the chocolate mixture, mix until combined, and then fold in the remaining chocolate chunks.
Freeze the batter in a pie pan for 6 to 8 minutes until the batter sets and hardens slightly.
Bake for 11-12 minutes, until the tops look dry and cracked. Cool completely on a baking rack.