Posted in Food and..., Likes, tagged #foodforwriters, #lightindarkness, #ThingsILike, 2017, baking, bribery, brookies, chocolate, delicious, food, home, Motivation, New Year, recipes, winter, writing, yay on January 13, 2017|
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I’m slowly getting back into a writing routine after the holidays. Writing is hard work, and of course glucose is critical to brain function. That means I have an excuse to bake:)
I worked up this cookie recipe for a friend who is gluten-averse. It’s based on a recipe from MasterChef Australia contestant Harry Foster and produces rich chocolate cookies with a satisfying cake-like texture.
Brownie + Cookie = Brookies
- 350g [12 oz.] 70% dark chocolate
- 45g [3.17 T.] butter
- 80g [8.5 T.] cornstarch
- 1 tsp baking powder
- 50g [~¼ C.] chocolate chips (more or less as you like; I use three chips per cookie)
- 225g [1 C.] superfine sugar
- 3 eggs
- 1 t. vanilla extract
1. Preheat the oven to 350F (175C).
2. Melt dark chocolate and butter in the microwave on low (30% works for me). Stir and set aside until lukewarm.
3. In a medium-size bowl, combine remaining ingredients and beat until light and fluffy. Add cooled butter mixture and mix until combined.
4. Scoop ~1-inch balls onto cookie sheets.* Gently press chocolate chips into the tops of each ball.
5. Bake for 12-13 minutes. Let cool two minutes before transferring to rack.
Makes ~33 cookies.
* If your butter-chocolate mixture is too warm, it may look and act more like batter. Pop the bowl into the fridge for a few minutes to chill and you should be able to scoop as needed.
I’d show you a photo of the cookies but, well, I ate them all. Instead, here are some pretty examples of other lights in the darkness.
Enjoy!
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J.R. Johnson 
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