Friday calls for COOKIES! And you’re in luck because I don’t just have one cookie recipe for you today, but instead I have TWO! Both these recipes are shared from extraordinarily famous bloggers, Smitten Kitchen and Sally’s Baking Addiction. Their cookbooks reside on my shelves and I admire their capacity as food bloggers so so so much. So when Deb from SK reposted her brownie cookies, I decided to have a little baking party for myself and whip up not only those, but a great SBA recipe too. I want to share the cookies with some (picky) friends, so I landed on Sally’s chocolate chip cookies because a) who doesn’t love chocolate chip cookies and b) I realized I had never made them and that was an atrocity I could no longer bear. So I took a weekend and decided to make both! Saturday was spent prepping dough and chilling it and Sunday was a couple hours worth of rotating baking sheets and piles of fresh cookies coming out. I don’t really need to say much about either recipe because they’re both obviously fabulous. Sally’s chocolate chip cookies are probably my favorite recipe (I almost like them more than my own) and I recommend everyone just make them and keep them in the freezer. The brownie cookies were good – but like all recipes I’ve tried from SK, they didn’t wow me as much as I was hoping. But if you’re looking for something different and really really rich, then these are for you. Read on and enjoy!
Baking notes: I made no changes to the recipe other than to make smaller cookies that were more bite-size!
Brownie Cookies (from Smitten Kitchen; makes a couple dozen)
1/2 cup unsalted butter
4 oz. unsweetened chocolate, chopped
1 cup brown sugar
2 tbsp sugar
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
2/3 cup semisweet chocolate chips
On your stovetop in a small sauce pot, melt your butter and unsweetened chocolate, stirring constantly. Once chocolate is almost completely melted, remove from heat and stir until it has all combined. Set aside for 5 minutes to cool.
Next, whisk your brown sugar and regular sugar into the butter/chocolate mix. Then whisk your eggs, one at a time, until combined, adding your vanilla next. Keep whisking and add baking soda and salt, then the cocoa powder (sifting if necessary). Stir in the flour, a half cup at a time, until combined. Lastly, stir in the chocolate chips until totally combined. Place the bowl in the fridge and chill for at least 30 minutes, preferably overnight.
When ready to bake, remove bowl from refrigerator and let come to a slightly chilled room temperature. Preheat oven to 350 degrees and line your baking sheets with baking mats or parchment paper. Scoop into 1 1/2 – 2 tbsp sized balls and place on a baking sheet. Bake for 11-12 minutes (they’ll look underbaked), then remove from oven, allowing to sit on baking sheet for another 5 minutes. Transfer to a wire rack to cool (or not to cool too much, your choice) and serve with a glass of milk! Enjoy!
Baking Notes: No changes because everything Sally makes is PERFECT.
The Best Chocolate Chip Cookies (from Sally’s Baking Addiction; makes a few dozen)
3/4 cup unsalted butter, softened to room temperature (CRUCIAL – do not skip!)
3/4 cup packed brown sugar
1/4 cup sugar
1 egg, at room temperature
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 1/4 cups semisweet chocolate chips
Using a handheld mixer (or stand mixer, if you’re fancy!), beat your softened butter on medium for one minute until completely smooth and creamy. Add the sugars and mix on medium speed until fluffy and light in color, then mix in the egg and vanilla. Scrape sides if needed. In a separate bowl, mix the flour, cornstarch, baking soda and salt, then with your mixer on low speed, slowly mix the dry ingredients in to the wet ingredients until everything is combined. With a spatula or wooden spoon, fold the chocolate chips into the dough (which will be very thick) until distributed evenly. Cover the dough and chill for at least one hour, preferably overnight.
When ready to bake, remove bowl from refrigerator and let come to a slightly chilled room temperature. Preheat oven to 350 degrees and line your baking sheets with baking mats or parchment paper. Scoop out 1 tbsp sized balls, rolling in your hands to warm up enough to not crumble, and place on baking sheet with enough room for spread. Bake for 8-10 minutes, until barely golden brown around the edges. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack. These can be stored fresh for a few days or frozen for a few months. Pour a glass of milk and enjoy!