Thursday, July 19, 2018

Brownie Cookies (Gluten Free--but they don't have to be)

Brownie Cookies
Summer break means I have tons of time on my hands, and although I've been trying to bake (and eat) fewer breads and cookies, today I had to make these after seeing them on Instagram. calls them the Browniest Cookies. What they remind me of sort of are Grandma's Chocolate Brownie Cookies --you know, the big ones in the red package. 
These aren't as sweet as Grandma's, but that could probably be remedied by changing the 4 ounces of unsweetened chocolate to dark chocolate, which I may try next time. 
Suffice it to say, though, these are what they are called: the browniest cookies. Very chocolately. Very satisfying. Just make sure you have enough milk on hand to drink alongside these guys.
Also, I used gluten free flour because I'm attempting to reduce the gluten in my diet, but the original recipe just calls for the same amount of regular all purpose flour. I use Better Batter because it's what works for me. I think this recipe could handle any cup-for-cup gf flour you might like to use.

Brownie Cookies
     --adapted from

  • 4 ounces unsweetened chocolate, chopped/broken into pieces
  • 1 stick butter (cut into tablespoon chunks)
  • 1 cup brown sugar
  • 2 tablespoons white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup Better Batter Gluten Free All Purpose Flour (or other AP flour)
  • 2/3 cup dark chocolate chips
  • 1/2 cup toasted chopped pecans (optional)
  • In a microwave safe bowl, melt unsweetened chocolate and butter on 50% power for 30 seconds. Stir and repeat microwaving at 50% power at 20-30 second intervals until the chocolate is almost melted completely. Continue stirring to completely melt and combine chocolate and butter. 
  • In a large mixing bowl, whisk together the chocolate butter mixture and the brown and white sugars.
  • Whisk in the eggs one at a time until completely incorporated. 
  • Stir in vanilla.
  • Stir in baking soda and salt. 
  • Add the cocoa powder and flour, putting it through a sieve/sifter if either is lumpy. Stir to incorporate cocoa and flour.
  • Stir in chocolate chips (and nuts if you want them within the cookies).
  • Refrigerate the dough for about 30 minutes.

At this point you can preheat the oven to 350 degrees Fahrenheit OR you can get ready to form the dough into a log to freeze, and bake later.

Bake now: 
  • Line a baking sheet with parchment paper. 
  • Scoop about 1 1/2 to 2 tablespoons of dough onto lines cookie sheet leaving 1 1/2 inches or so between cookies. These don't spread much. 
  • If you want nuts, but did not stir them in, you can roll prepared mounds of dough in the nuts and return to the baking sheet.
  • Bake at 350 degrees for 8-9 minutes. Be careful not to over bake these. They're better if they're slightly under baked.
  • Remove from oven and allow to cool on the cookie sheet before removing with a spatula to a cooling rack to cool completely.

Bake later: 
  • Tear off a sheet of parchment paper that will accommodate making a dough log.
  • Scoop out the chilled dough onto the sheet, and with clean or food-gloved hands, form the dough into a rough log.
  • When you have a rough log, fold over the parchment and use the edge of a cookie sheet to sort of push and squeeze the dough into a smoother log shape. (If you can't imagine what I'm talking about, watch this short video about shaping compound butter.)
  • The log should end up about 1 1/2 to 1 3/4 inches in diameter. 
  • Place the dough in the freezer until it's frozen solid.
  • When frozen, you can cut the log so that the dough fits well into a zip top freezer bag.
  • When ready to bake, preheat oven to 350 degrees Fahrenheit, line a cookie sheet with parchment, and cut 1/2 inch thick circles from the frozen log. 
  • Place dough circles onto the baking sheet (and press into chopped nuts if you want those on top--but you may need to wait a few minutes for the dough to soften slightly if you're doing this).
  • Bake cookies at 350 for 8-9 minutes.
  • Remove from oven and allow to cool on the cookie sheet before removing with a spatula to a cooling rack to cool completely.

Frozen and cut cookie dough
Dough rolled and ready to be wrapped and frozen
This cookie was formed with a scoop. Just wanted you to see the inside.
These cookies were formed with a scoop.

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