Tuesday, February 12, 2013

Double Chocolate Lovehandles

Have you ever had one of those days (okay, fine, months) when all you want to do is ravenously devour all forms of chocolate? Do you ever have those mornings  when you weigh yourself and swear off all food for the next seven days in order to get back down to your normal weight? Well, my friends, I have those months and mornings all the time. Everyday, in fact.

As you may have noticed by now, I simply adore chocolate... especially brownies. The problem with brownies, though, is that each batch only makes about 16 squares, thereby forcing you to consume a portion of cellulite-in-the-making that may be satisfying to the taste buds, but not to your pants, which barely even button when laying down on your bed, sucking in your stomach, by the way. That's why I was determined to make something that tasted like a brownie, but was only a portion of the size. A smaller portion, to be exact.

The brownie cookie. I won't tell you that I consumed fewer calories than I would have had I made real brownies, but I will tell you that every delicious bite was totally worth it. I basically subsisted off these and salty ghetto noodles during the recent snow storm, but ended giving away two dozen to my gracious neighbors who helped me to dig my car out from behind a five-foot snow bank. True story, my friends. It's a darn good thing I gave them away, too because after consuming over a dozen on my own, I was beginning to wonder if I had ANY self-control. I mean seriously-- what girl eats a dozen cookies when she has the ability to sip on an avocado smoothie before it rots in a non-working fridge? A single girl who doesn't have anyone to look sexy for, that's who.

I didn't take cookies because I forgot. So sorry to have inconvenienced you.

Anyway, let's go on, shall we? These cookies are really delicious, but really rich, so watch out now! I tried these when they were warm (against my better judgement because I'm not a fan of warm cookies), and thought they were icky. Once I let them solidify, though, I decided that they were as tasty as can be and definitely blog-worthy. So what are you waiting for? Make 'em!

One last thing... I should warn you that the dough is effing amazing. I actually reserved a container of raw dough for snacking on later. A wise decision.

2/3 cup unsalted butter
1 1/2 cups brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1/3 cup cocoa powder
1/4 tsp baking soda
1/2 tsp salt
2 cups chocolate chips

1. Preheat oven to 375'.

2. In a large bowl, cream together the butter and brown sugar. Incorporate eggs and vanilla.

3. In another bowl, sift together flour, baking powder, salt, and baking soda.

4. Slowly add the dry ingredients to the wet. Add chocolate chips. Taste the dough. It's so delicious, right?

5. Drop by tablespoonfuls onto ungreased cookie sheets and bake for 10-12 minutes. I say 10-12, but mine definitely took 12 minutes.

6. Allow to cool slightly before moving to cooling racks. I always store my cookies in the fridge to extend their shelf life. It works amazingly well.

Yield: 4 dozen Pin It

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