Here I am, sitting in Wyoming, (mostly) all moved in.Actually, I could be folding the millions of garbage bags full of clothes sitting in my room or organizing my new cupboards, but since I currently have a sick baby snoring on my chest, I have no choice but to tell you all about these outrageous, big, fat, gooey, dark chocolate brownie cookies that I made to break in my new kitchen.
(Because it’s not my kitchen until there’s a fine dusting of cocoa powder on everything in sight.)
Oh hey, look! It’s our new backyard. This was from a little outing we went on the other day. Wyoming’s alright.
Anyway, cookies.
I wasn’t even going to make these gluten free because I thought I could just pack them in Samuel’s lunches, but then two thoughts went through my head:
1. Brownies seriously don’t even need flour. Cocoa powder is basically just chocolate flour, right?
2. I’m pregnant. I need chocolate. How could I even consider poisoning these with gluten so I can’t eat them?
So, flourless they were. Samuel went wild for them (at least for the ones that were left when he got home). And how could he not? I mean, look at them.
- Flourless Dark Chocolate Brownie Cookies
- Makes about a dozen cookies
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 6 T butter
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup cocoa powder (I used this dark cocoa, but regular cocoa would work too)
- 1/8 teaspoon salt
- 1/2 cup chocolate chips (I used these dark chips, but a mixture of dark and white or whatever combo you like would be great!)
- 1/2 cup roughly chopped walnuts (optional)
- Combine the sugars and butter in a microwavable bowl (or in a pot on the stove). Heat until bubbly, stirring occasionally. Remove from heat and beat well with a hand mixer.
- Add in the eggs and vanilla and beat with hand mixer for two minutes (this, along with melting the butter and sugar, helps create a crackly crust on top of the cookies).
- Stir together the cocoa and salt and add them to the batter. Beat for another 30 seconds.
- Fold in the chips and nuts. The batter maybe be thin. Allow the batter to rest while you preheat the panggangan to 350°F and lightly grease a cookie sheet. The batter should thicken as it rests.
- When the batter is scoopable (but still very sticky), scoop by about 3 tablespoons full onto pan (I used this cookie scooper and made each cookie two scoops on top of each other).
- Bake cookies for about 12-15 minutes. When they come out of the oven, you can press a few more chocolate chips into the tops of the cookies (just so they look pretty).