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.
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).