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Monday, January 6, 2014


Another day, another brown cookie.

They look tasty, no? The flavor is rich, and screams for a large glass of milk. They're chocolatey with just the right amount of salt sprinkled on top. The taste is not the problem with this cookie. The problem is with the consistency, and the problem with the consistency stems from the need for more detail in the recipe. First let's look at the recipe....

Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: about 24 cookies

  • 1 1/2 cup bittersweet chocolate
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup semisweet mini chocolate chips
  • 2 to 3 tablespoons coarse salt, such as fleur de sal
Place bittersweet chocolate and butter in a microwave-safe bowl. Heat at half power in microwave in 30-second increments until butter is melted and chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
Whisk together flour, baking powder, and salt. Set aside.
In a large bowl, whisk together sugar and eggs. Slowly add the chocolate mixture, and stir to combine. Stir in vanilla extract.
Add flour mixture in three portions, mixing just until combined. Stir in chocolate chips. (If dough is still warm, allow to cool before stirring in chocolate chips so that they won't melt.)
Chill dough for 15 minutes.
Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.
Use a cookie scoop to drop tablespoonfuls of dough on prepared pans. Sprinkle each cookie with desired amount of salt. 
Bake cookies, one pan at a time, 8-10 minutes, or until outside edges of cookies are slightly cracked but centers are still soft. Do not overbake.
Refrigerate remaining dough until ready to bake. If the dough has become too hard, allow it to sit at room temperature for a few minutes before scooping and baking.

Cool cookies on pan on wire rack for 10 minutes. Then, remove cookies to wire racks to cool completely.

The cookies should be somewhere between a cookie and a brownie, and it almost gets there. The recipe should be changed to specify chilling the dough for 15 minutes or until firm enough to roll into balls. I chilled the dough for 15 minutes, and it was runny. I chilled it for an additional 15 minutes and it was slightly more firm, but still more of a batter than a dough. I pressed ahead anyway and this is what happened with the first batch...
They spread during baking and were too thin to lift off of the parchment paper, they had to be scraped off after cooling. They tasted delicious, but a cookie they were not.

The second batched fared a little better, probably because the dough/batter had chilled 45 minutes for this round. But I don't think the cookies are supposed to turn out this thin, they should be puffier.

I would attempt this recipe again, just because the taste of these cookies is worth another shot. I wouldn't
call this whole thing and epic fail, but definitely a disappointment. 

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