When a brownie loves a cookie very much…you get a recipe for one of the most delicious cookies/brownies you will ever eat (if you love chocolate). On top of that, I surprisingly found that this recipe calls for like 300 times less butter (but I’m sure it’s made up for in other areas). I first found this recipe in my Clinton Street Baking Company cookbook which I am in love with. Every recipe I’ve tried takes something I’ve had before, and makes it 10 times better. Anyway, enough about that…My modification to the recipe is doubling the chocolate! I did it by accident and it came out so good that I can’t bring myself to bring it back down to the original measurements. Also, I change out the chocolate chips I add in. For example, I’ve used chocolate chips for eve more chocolate (my personal fave), peanut butter chips, white chocolate chips, and a combo of all those.
1 tbsp canola oil
1 tsp butter (it’s about 1/3 of the tbsp marking on the wrapper)
2 Ghirardelli 60% cacao chocolate bars (or something comparable)
2 large eggs
3/4 cup light brown sugar
1/2 tsp vanilla extract
1/2 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/2 – 1 cup chocolate chip (you can decide how many you want when you see the batter, and here you can use and kind of “chip”)
1.Preheat oven to 350 degrees (325 for convection)
2.Have 3 bowls ready, or 2 bowls and your stand-mixer bowl
3.Chop the chocolate bars in to small pieces (about 1/2 inch in size)
4.In one bowl (if you’re using your stand-mixer, use this bowl) whisk together the eggs, brown sugar, and vanilla together until combines
6.In another bowl, which together the flour, baking powder, and salt
6.Melt the oil, butter, and chopped chocolate bars together in the microwave on high heat, stirring at 30 second intervals. For even better results, melt in a double boiler on the stove.
7.Fold the melted chocolate into the egg mixture.
8.Add the flour mixture to the egg and chocolate mixture and stir until just combined.
9.Add the chocolate chips until just combined.
10.Free the batter in a shallow pan or bowl for 6-8 minutes until the batters hardens slightly (otherwise it’s too runny)
11.Coat a large cookie sheet with nonstick spray or parchment paper. Scoop 1.5 inch dough balls onto sheet.
12.Sprinkle a little sea salt or fresh ground kosher salt on top if you happen to have some (not table salt!)
13.Bake for 11-12 minutes (9-10 in convection oven). The tops should look a little dry and cracked like a brownie, and the insides will be moist.
14.Devour after just a few minutes for the best taste, or bring some to your friends later and they’ll still love you even though they missed out on the “just out of the oven” taste 🙂