Those who know me (and blog readers, I count you in that group) are well aware of the fact that I lack the stereotypical female sweet tooth. If you’re longing for someone who will split your cheesecake with you or persuade you to order the slice of apple pie, I’m probably not your girl. Generally I’ve already chosen to overindulge in some savory delight and am well on my way to a food coma.
Of course this all comes with one notable exception – when I’m dieting. (And yes, I realize the d-word is pretty much a dirty word, but I’m actively trying to squeeze back in my skinny jeans and my itty bitty bikini so no word feels as appropriate or descriptive.) As soon as I make a resolution to turn back to healthier eating it somehow brings out my inner sweet tooth. In fact, just the other day I had a long and elaborate dream about gorging myself on a freezer full of pre-scooped ice cream cones. Weird, I know.
So it only made sense that when I woke up I found myself craving a baking adventure. The results?
These brownie cookies. I love them because they have all the makings of a really good brownie – shiny top, fudgey interior, and insanely intense chocolate flavor – in a portion controlled package. Yes, these are not a health food. There’s no mistaking that. But since I don’t believe in deprivation I find them perfectly allowable, in moderation.
Yields about 16 large cookies
-8 ounces bittersweet chocolate, coarsely chopped
-2 tablespoons unsalted butter
-3/4 cup light brown sugar
-2 large eggs
-2 teaspoons vanilla extract
-1/2 teaspoon baking powder
-1/8 teaspoon salt
-1/4 cup unbleached all-purpose flour
-1 cups semi-sweet chocolate chips
Preheat oven to 350 degrees F. Lightly grease (or line with parchment paper) two baking sheets.
In the microwave or in a saucepan over very low heat melt the chocolate and butter together, stirring until smooth. Set the mixture aside to cool to lukewarm.
In a medium-sized bowl, beat together the brown sugar, eggs, vanilla, baking powder, and salt. Beat in the melted chocolate, then stir in the flour and chocolate chips.
Drop the dough by the tablespoonful onto the prepared baking sheets. Bake the cookies for about 12 minutes or until the tops are cracked and dry, but the cookies are still soft to the touch. Don’t overbake these; they’ll seem underdone when you take them out, but they become firm as they cool. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes, then transfer them to a rack to cool completely.