These cookies are simply decadent and amazing to eat for breakfast, lunch, or dinner! I found these looking through Foodgawker and immediately caught my eyes. I followed the original recipe from Breanna's Recipe Box.
16 ounces Ghirardelli bittersweet chocolate (60% cacao), chopped
4 tablespoons butter, room temperature
1 1/3 cup granulated sugar
2 teaspoons vanilla
1/2 cup flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
Melt chopped chocolate with the butter in a saucepan over low heat, stirring constantly until smooth. Mix eggs, vanilla, and sugar in a medium bowl. Combine thoroughly. Set aside.
Sift flour, salt and baking powder together in a small bowl.
Add melted chocolate mixture to the egg mixture and slowly add dry ingredients. When combined, add the chocolate chips and stir.
Scoop 1 1/2 tablespoons of dough onto prepared sheets. Here I added the butterscotch chips on top of the dough mixture right before putting it in the oven. Bake 10-12 minutes or until they are firm on the outside (dough loses its sheen). Leave to cool completely on baking sheets.
**I didn't add any fleur de salt or sea salt since I forgot to buy it at the grocery store. I found the kosher salt in the original recipe was enough**
|Baked some with the butterscotch chips, some without for comparison!|
|Some prefered without for the rich, dark, bitter taste of the chocolate.|
This recipe easily baked a good 2 dozen 4 inch cookies. Joseph ate about 6 before I got to trying one. What I like about this recipe is that you can do variations using the brownie cookie as a base to build on. I think next time I want to swirl in caramel with sea salt for a sweet/salty cookie. For those who likes soft cookies, this is definitely it for you. With a nice tall glass of milk, it's good anytime of the day :) Until then, enjoy!