Fudgy Brownie Cookies

Fudgy Brownie Cookies - made dough June 1, 2019 from Southern Bite

This is not one of my baking successes. It's one of those cases where I followed the recipe but it still didn't turn out. It happens.

For the first taste test cookie, I baked it as directed (initially) but the cookie still looked pretty raw after 10 minutes in the preheated oven so I left it in there for another 5 minutes, until at least the edges looked done, even though the middle still looked wet. I knew chocolate sets when it cools so I figured it would be okay then.

I was only partially right. The baked outer edges were crisp and tasted bitter. I don't really care for crisp and I'm certainly not a fan of bitter. The middle of the cookie was pretty good though and I thought I understood why the baking directions were as they were. If you take them out at the time you're supposed to, the whole cookie could taste better and you save yourself crispy, bitter edges.

So....the next time I baked them, I took them out at the 10-minute mark, despite all baking instincts that screamed "they're not done! They're still raw!". They were also messy looking as the dough spread and the edges looked messy.

I solved that problem by using a large round cookie shaper and cutting the cookies into neat rounds while they were still hot from the oven. Then I peeled away the cut edges so I was left with fairly tidy, round cookies.

Alas, I really should've left them in for a few minutes longer and then done the cookie cutter trick. At least the middles that were left would've been more baked. As it was, they were just barely baked and were super fragile and mushy. They weren't baked enough to even set properly and I had to eat the second taste test cookie with a spoon.

I never like to admit failure but it's important to; otherwise how am I going to learn? The key learning from this recipe is to bake it long enough for the middles to be able to set but not so long that they fully bake and turn crisp and/or bitter tasting. I do like the cookie cutter trick so I would save that for appearance's sake.

The dough was also rather soft so I don't think increasing the flour by 1/4 to 1/2 cup would hurt either.

1/2 cup unsalted butter
1 12-ounce package semisweet chocolate chips
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon salt
2 large eggs
3 tablespoons cocoa powder
1 cup all-purpose flour (if dough is too soft, trying increasing flour by 1/4 to 1/2 cup)

1. Melt butter and 1 cup of chocolate chips in the top half of a double boiler set over hot, not simmering, water. Whisk until smooth and melted.
2. Add granulated sugar and stir to combine. Cool for 5 minutes.
3. Add the vanilla, salt and eggs; stir to combine. Add the cocoa powder and flour; mix until just combined. Fold in the remaining chocolate chips. If dough is too soft to scoop, chill for 15 minutes.
4. Portion dough into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight.
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake 10 to 12 minutes. Cool on baking sheet for several minutes then transfer to wire cooling rack to cool completely.