Quadruple Chocolate Brownie Cookies

Quadruple Chocolate Brownie Cookies

At the end of each month, the Operations team at my day jobs works extra-long hours to ensure all sold equipment is processed, packed and shipped.  Since I’m limited in what I can do to help, I typically bake something special that gives everyone an extra boost of energy.  This month’s treat is my quadruple chocolate brownie cookies.

Ingredients:

  • 1 stick (1/2 cup) butter
  • 2 ounces unsweetened baking chocolate, chopped
  • 2 ounces bittersweet chocolate, chopped
  • 1 ½ cups semisweet chocolate chips
  • 4 eggs
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 tsp. pure vanilla extract
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 ½ cups flour
  • 1 ½ cups milk chocolate chips

Directions:

  1. Preheat oven to 350 degrees.
  2. In a heavy saucepan over medium heat, place the butter, unsweetened chocolate, bittersweet chocolate and semisweet chocolate chips.  Cook until mostly melted, about 4 minutes, then stir until smooth.  Cool for about 15 minutes, until slightly thickened.
  3. In the bowl of an electric mixer, add the eggs, the granulated sugar and the brown sugar. Mix for about 2 minutes, until fully combined.  Add the vanilla, the baking powder and the salt.  Mix for 1 minute.  Incorporate the flour in three additions.  Add the cooled chocolate mixture.  Mix for 1 minute.  By hand, stir in the milk chocolate chips.
  4. Drop by the tablespoonful onto parchment paper-lined cookie sheets (you should have about 12 cookies per cookie sheet).  Bake for 10 minutes – no more!  The cookies will still be a bit giggly in the middle.
  5. Cool the cookies for 5 minutes on the cookie sheets then place on wire racks to cool completely.

Makes about 3 dozen cookies.

Notes: If you don’t have milk chocolate chips, simply replace with semi-sweet chocolate chips and call the recipe Triple Chocolate Brownie Cookies!

 

Chocolate Crackle-Top Cookies

Chocolate Crackle-Top Cookies

Crackle-Top Cookie Ingredients

Crackle-Top Cookie Ingredients

The name for these easy-to-make and succulent cookies comes from the fact that the baking of the cookies causes ‘crackles’ in the powdered sugar coating. Kids LOVE to help roll the unbaked cookies in the powdered sugar, so summon help!

Crackle-Top Cookie Batter

Crackle-Top Cookie Batter

Ingredients:

  • 1 ½ cups semi-sweet chocolate chips
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • 1 cup sugar
  • 6 tbs. butter, at room temperature
  • 1 ½ tsp. vanilla extract
  • 2 large eggs
  • 1 cup powdered sugar
Crackle-Top Cookie Dough Balls

Crackle-Top Cookie Dough Balls

Directions:

  1. Preheat oven to 350 F.
  2. Microwave 1 cup chocolate for 1 minute. Stir. Microwave at 10 seconds intervals until completely melted.
  3. In a small bowl, combine flour, baking powder, and salt.
  4. In the bowl of an electric mixer, beat sugar, butter, and vanilla.  Add melted chocolate until well blended.  Incorporate eggs, one at a time. Gradually incorporate flour mixture in the chocolate mixture. Stir in remaining 1/2 cup chocolate chips. Chill until firm, about 30 minutes.
  5. Shape cooled dough into 1 ½” balls (about 1 teaspoon).  Place powdered sugar in a shallow dish and roll dough balls into it to cover completely.
  6. Place balls onto ungreased cookie sheets.  Bake for 13-15 minutes ( the cookies won’t be set in the center! ).
  7. Cool cookies for 5 minutes on the cookie sheets, then transfer to a rack to completely cool.

Makes 24 cookies.