i wanted to bake something new and also take it to work with me to indulge my colleagues. since they are handy to transport i though either cookies or muffins. and who got the best recipes for that? my favorite Baking author cynthia barcomi. i immediatly found something in cookies, even 3 recipes looked irresistible. since it felt like i was baking constantly anyways (saturday bread for a friend, sunday bread for me), i decided to actually make 2 batches of cookies. you simply can’t say no to brownie cookies and the refrigerator oaties (recipe next week) just looked delish as well.

these cookies really are a handy little bite of brownie, but contain far less butter and sugar (in comparison i need about 250 g butter and 400 g sugar for a batch of brownies the same size). best enjoy them still warm out of the oven, but they are still awesome the next day. besides that my colleagues polished them off almost instantly, i’d recommend eating them within 1-3 days otherwise they loose there softness. originally they are called espresso wake-ups, but since i don’t like coffee i simpley didn’t add any. also the recipe calls for 3 different kinds of Chocolate, but i only made them with milk chocolate. so you can of course substitute parts for white or dark chocolate.

ingredients (min. 24 cookies, depending on size)

• 150 g chocolate + 170 g chocolate, latter coarsly chopped (for melting either use dark or milk chocolate, the chopped one could be a mixture of e.g. white and milk)
• 125 g butter
• 210 g flour
• 60 g cocoa powder
• 1/2 teaspoon baking soada
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 100 g sugar
• 75 g muscovado sugar

preheat oven to 170°. line baking trays with baking paper.

melt 150 g chocolate with butter in a bain marie, let cool a bit. mix flour, cocoa, baking soda, baking powder and salt.

beat eggs with both sugars a cople of minutes until creamy. add in chocolate butter mixture. stir in flour cocoa mixture, but only stir until everything is mixed.

fold in chopped chocolate. don’t stir too long. the dough is very soft, that’s right. it will thicken after a bit.

with an ice scooper (for me the cookies get too big with it) or a teaspoon place small dough scoops 5 cm apart on the baking trays.

bake in hot oven for 10 min, depending on size. but not too long, otherwise they get hard. let cool on tray for 10 min, then transfer to a cooling rack. store in an airtight container.

Filed under: cakes, chocolate, sweets Tagged: brownie, cakes, chocolate, cookies, sweets