Friday, October 4, 2013

Quadruple Chocolate Fudgy Brownie Cookies

Quadruple Chocolate Fudgy Brownie Cookies - made dough September 14, 2013, recipe adapted from Averie Cooks
The original recipe name of these cookies was Quintuple Chocolate Fudgy Brownie Cookies because Averie uses 5 kinds of chocolate: bittersweet chocolate and cocoa powder in the dough itself and chocolate chips, truffles and chocolate-filled Oreos for the add-ins.  I didn't have truffles or chocolate-filled Oreos so I just went with milk chocolate chunks and semisweet chocolate chips as my add-ins, hence the quad designation instead.
When I first made the dough, I was a little concerned because it was more like a thick brownie batter than cookie dough and that soft of a dough usually means the cookies will spread, even if baked from frozen dough. I did chill the dough for about 10-15 minutes before portioning it out just for easier handling.  You don't want to chill it for too long, however, or it'll be tough to scoop out as the dough will harden to something more clay-like.  Alternatively, you can just let it sit at room temperature for a bit and the chocolate in the batter will set to make it more like a cookie dough.
My fears were groundless about these spreading too much. They spread a little but still stayed thick enough to be chewy bites of chocolate goodness. You never want to overbake chocolate cookies (or any cookies) because not only will they be dry and crumbly but you lose the chocolate flavor and it's almost fudge-like texture.  These are pretty rich so I recommend either making them a little small or, if normal-sized, getting your glass of milk ready and working out for an hour first.

Oh and since we're in Halloween candy season, this is a good cookie to incorporate with extra candy, depending on your tastes.  I wouldn't go with candies that melt like caramels (Rolos, Milky Way Caramels, Milky Ways, 3 Musketeers) or anything with nuts (Snickers, Paydays) unless you like nuts in a fudgy cookie but those mini Hershey bars can easily be chopped up into chunks.  Or peanut butter cups might work if you want less of a pure chocolate cookie and more of a chocolate and peanut butter combination.  This is the time of year I tend to go down the Halloween candy aisle looking for what can be incorporated into baked goods as well as serve as what I give out on Halloween.
1/2 cup all-purpose flour
1/2 cup bread flour
1/4 cup unsweetened natural cocoa powder (as always, I use Pernigotti cocoa)
1 teaspoon baking powder
1/4 teaspoon salt, optional and to taste
8 ounces bittersweet chocolate (I used Lindt 70% and 85% bittersweet chocolate)
2 large eggs, lightly beaten
1 1/2 teaspoons vanilla extract
5 tablespoons unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 cup semi-sweet chocolate chips
1 cup milk chocolate chunks
  1. In a medium-sized bowl, sift together the flours, cocoa powder, baking powder, and optional salt; set aside.
  2. In a medium microwave-safe bowl, melt the baking chocolate on high power for about 1 minute, stir, and continue to melt in 30 second increments until fully melted and can be stirred smooth; set aside.
  3. In a small bowl, whisk the eggs and vanilla; set aside. 
  4. To the bowl of a stand mixer fitted with paddle attachment, beat the butter until smooth and creamy, about 1 minute. Add the sugars and beat to incorporate and mixture is uniform, 1 to 2 minutes. Add the egg-vanilla mixture and beat until incorporated, about 1 minute. Add the melted baking chocolate and beat until combined, about 1 minute. Add the sifted dry ingredients and beat to just incorporate them, about 1 minute. Do not overmix.
  5. Add the semi-sweet chocolate chips, chopped truffles (or chopped candy bar pieces; chopped to the size of a chocolate chip or just slightly larger) and the chopped Oreo cookies and beat for 10 seconds to just incorporate or fold in by hand. Chill dough for at least 15-20 minutes or until firm enough to make into golf-sized balls and hold their shape. Unbaked cookie dough can be formed into balls and stored in an airtight container or ziploc in the freezer for up to 3 months and baked straight from freezer to oven, extending baking time by a minute or two if necessary
  6. When ready to bake, preheat oven to 350 F and line two baking trays with parchment paper; set aside. Place dough balls on a baking sheet, spaced about 2 inches apart. Bake for approximately 10 minutes.  Let cool on baking sheet for 5 minutes before removing to wire racks to finish cooling.

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