Are they fudge? Are they cookies? Are they fudgey, cookie-shaped brownies?
Who cares — they’re delicious!
These cookies are a little more labor intensive than your average treat, but trust me, they’re well worth it.
Utensils required: mixing bowl, spoonula, oven, baking sheet, hand mixer, spoon, oven mitts, measuring cups, small bowl, parchment paper, microwave, microwave-safe bowl, shallow dish/bowl for coating cookies, foil/plate for covering bowl (when chilling overnight)
Ingredients:
– 10 ounces of semisweet chocolate chips
– 1/2 cup granulated white sugar
– 1 & 1/2 teaspoons vanilla extract
– 4 tablespoons butter
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder
– 1 & 1/2 cups flour
– 3/4 cup confectioner’s sugar (used for the topping)
Time commitment: 20 minutes to prepare, cool overnight, 7-9 minutes to cook
Steps (makes 2-3 dozen, depending on how large you make each cookie):
1. Place the butter and chocolate chips into the microwave-safe bowl, and heat it in the — you guessed it — microwave for 45 seconds. Once it’s done, stir the butter and chocolate chips. If it isn’t entirely melted and creamy, microwave it for another 25 seconds before taking it out and stirring it again.
NOTE: Don’t try to speed things up by putting the chocolate chips and butter in for longer periods of time. If the chocolate burns, it’ll turn gritty and it’ll taste terrible!
2. Then, in the large mixing bowl, combine the sugar and eggs. Use the electric mixer to thoroughly beat the ingredients together. Then, as you continue blending, add in the vanilla extract.
3. Once that’s done, use the spoonula to stir in the melted chocolate.
4. In the third bowl, combine the salt, flour and baking powder. Make sure it’s all mixed together before adding it to the chocolate batter. This will thicken the mixture up.
5. Once everything’s mixed, use a plate or some foil to cover the top. Place it in the refrigerator. I know it’s painful, but you have to wait until tomorrow (or a good three hours) before continuing.
6. Now that that pesky dough has been properly chilled, grab a baking sheet and place some parchment paper over the top. If you don’t have any, lightly grease the bottom with cooking spray or butter/margarine.
7. Use a spoon to scoop out small lumps of dough, then roll ’em into balls. (The balls can be quarter to half-dollar sized, depending on your preference.) Before you place them on the cookie sheet, pour the confectioner’s sugar in a shallow bowl or dish and roll each dough ball in the sugar, coating the cookie entirely.
8. Place the cookies about two inches apart on a baking sheet and cook them in the oven for 7-9 minutes. After they’ve been out of the oven for a couple minutes, carefully take them off the sheet and place them on a cooling rack so they don’t stick to it.