I was originally going to call these “Double Fudge Cookies” since I already have a brownie cookie recipe in my repertoire. Everyone that had the pleasure of being a tester or stole a cookie said, “It’s like a brownie!” So they are the Fudge Brownie Cookie. Appropriate.
I think when it comes to pastry, everyone has their go to item. For most people it seems to be the cookie. If they see a cookie they have to have one or five. Chocolate chip cookie? Never heard of it. Give it here. Gotta try it. Thankfully, aside from alcohol, I don’t have an addictive personality. I’m a tryer and a mover on-er. I tried the cookies at work when I first started working there and that was all I needed.
At work you have to make double of everything. Because people will steal, no matter what. It doesn’t matter if you bake something for a special guest. The employees believe they come first. If you need 20 cookies for a banquet. Bake 40 because half are getting stolen. What I like to do at work is bake off the 40 cookies, set aside the 20 I need and leave out the other 20 that I have personally licked to get back at the thieves I don’t care for. I don’t know who the particular thief is, so it’s an open game. In war it’s called “Friendly Fire”. At work, which is a battle in itself, it’s called “thieves get what they deserve”. God only knows what the cooks are doing with all the shrimp that I steal to put in my salad. That is what’s called “What goes around comes around”.
Everyone gets what they want. At a price. Today’s lesson.
This recipe was modeled after a brownie recipe so it really is appropriate that they are called the Fudge Brownie Cookie. Hence, why everyone said they taste like a brownie. Like I said, I can pass right by a chocolate chip cookie and go right for the hummus at a party but a gooey fudge cookie is going right in my pocket for later. I’m a chocolate person and I’ve never had anything chocolatey and said “It’s too rich”. This recipe is that cookie.
Lets talk cookies. What I love and you will love yourself about this recipe. The ingredients. Good chocolate is great. Bad chocolate is garbage no matter what you put it with. If you’re going to make these cookies it is worth you effort and wallet to use good chocolate. It will make a world of difference. I love Lindt chocolate and have always had success baking with it. Ghirardelli chips I think are great for baking. I don’t, however, like their bars if you are going to melt them for a recipe. Listen, Hershey kisses are alright with a cup of coffee or if someone is giving them to you. If you want to make an impression or treat yourself? Spend your money on real chocolate.
Also, yes, I knew you were going to ask. The cookie mix should be refrigerated overnight. Is it absolutely necessary? No, not really. I, just like everyone else, like to think I know everything. I can’t tell you how many times I’ve looked at a recipe and said, “That can’t be right.” and did it my own way. Only for the recipe to fail. The cookie here won’t fail but you will get a sloppy cookie. If you’re in a hurry or just don’t mind half ass sloppy cookies, go to my enemies….I mean, my dear lovely friends site: marthastewart.com PS. Enjoy the pop-ups. It’s so like her.
“It’s not the daily increase, but the daily decrease. Hack away at the unessentials.” – Bruce Lee
Fudge Brownie Cookies
200g dark chocolate (I used Lindt 70%)
10g cocoa powder
5g baking powder
7g vanilla extract
generous pinch of salt
-melt chocolate with butter, set aside.
-whip eggs, vanilla and sugar on high for 5 minutes. It will be fluffy and a pale yellow color
-combine flour, cocoa powder, salt and baking powder
-add melted chocolate and butter mixture to egg mixture
-once combined and there is no more yellow from egg mixture, add flour mixture
-combine until you see no more white from flour mix
-add your chocolate chips
-place in a container and refrigerate overnight
The next day, bake cookies at 350 degrees for about 10-12 minutes. This mix gave me 35 cookies.