Dear readers, things sure have been busy in the Sun household this week. Our plates are fully loaded, all of us, even the toddler. To be fair, at least half of my plate is taken up BY the toddler, metaphorically speaking.
Of course, Easter weekend brings some rest as well. Rest, and chocolate. I was raised Irish-Catholic, but I’m firmly in the “lapsed” camp these days, so mass was not on the agenda. Still, chocolate was enjoyed by all — just ask my freshly smeared couch. Add that to the list of things on my plate.
No matter how busy I get, I still like to make sure I have left some delicious baked goods for the still-constant influx of Airbnb guests that are coming to enjoy the late-season snow. And since it’s Easter, what better ingredient to champion than chocolate?
There are so few things in this life that everybody can enjoy. It seems like everything is divisive. But I’ll bet you’ve never heard anyone say “you know what I hate? Brownies.” I sure haven’t. And with good reason. I think the same rule applies to cookies. Well, what if you could combine those two things? “No!” I hear you cry. “No one person should have so much power!” Well, stand back, friends, and observe the wonder of brookies.
That’s right — brookies. The best parts of brownies and cookies rolled into one delicious package. One of my husband’s coworkers last year said they were his favorite of all the things I make, which was high praise, as the baked goods were rolled out aggressively that year. Baking was one of the only activities I could do while my then-newborn slept peacefully in the carrier attached to my chest. The sound of the mixer would soothe him off to sleep while I tried to figure out how to open the oven without waking him up or burning myself. Anyway, if a fudgy, soft, rich, delicious cookie/brownie hybrid sounds good to you, then I suggest you give these a try!
The browniest cookies
(adapted from Smitten Kitchen)
- 1/2 cup (1 stick / 115 grams) unsalted butter
- 4 ounces (115 grams) unsweetened chocolate (chopped) or chocolate chips
- 1 cup (190 grams) dark or light brown sugar
- 2 tablespoons (25 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 cup (45 grams) unsweetened cocoa powder
- 1 cup (130 grams) all-purpose flour
- 2/3 cup (115 grams) bittersweet or semisweet chocolate (chopped) or chocolate chips
Melt butter and unsweetened chocolate together. You can do this over low heat on the stove or in the microwave in 10-15 second bursts, stirring after each burst. In either method, melt until chocolate is nearly completely melted then remove from heat and keep stirring until it is.
Mix the sugars in the chocolate and butter until smooth. Smitten Kitchen’s author, Deb Perelman, suggests using a whisk for this, and you are absolutely free to do so if you wish. I have a KitchenAid and a full plate of tasks, so I choose to use it. Add the eggs, one at a time, again mixing until smooth. Mix in the salt and baking soda. Sift the cocoa powder and flour into the bowl and mix until just combined. Add chips or chunks and stir until relatively evenly distributed. You don’t want to beat it around too much at this point.
Pop it in the fridge for between 25 and 30 minutes. This will help it firm up. Longer than 30 minutes and you might need to give it a couple of minutes at room temperature to become scoopable.
Preheat oven to 350F and line a cookie sheet with parchment paper or a Silpat. Scoop out 1 ½- to 2-tablespoon-sized mounds of dough and place them on the sheet with room to spread, but don’t squish them down at all. Bake for 11-12 minutes, no longer if you want the centers to stay nice and fudgy. Of course, you do! Let them cool a little, though it will be very hard. Be strong. Five minutes on the cookie sheet, then any further cooling on a rack. Enjoy with a glass of milk.