Best Cookies in the World + Brownies

I have recently discovered my new favorite cookie recipe. Food 52’s Chocolate Truffle Cookies. These taste basically like melted chocolate and are in fact made mostly from melted chocolate so no surprise. So, if you looove chocolate like me, these are the perfect cookie for you. They are unlike any cookie. I couldn’t stop eating them. OMG. You have to make these. I promise you will love them. They are like heaven.

Here is the version I made:

Ingredients

• 1 1/2 cups (165g) chocolate for melting
• 1/2 cup chocolate chips (I suggest using chips not chopped chocolate because these cookies are already like melted chocolate so it’s better to have chips that are distinct from the cookie to crunch into and add another layer of tasting experience) 
• 2 tablespoons unsalted butter
• 2 eggs
• 1/2 cup turbinado sugar
• 1 teaspoon vanilla
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Directions

1. In a double boiler, melt together 1 1/2 cups of the chocolate with the butter. Set aside.
2. Beat together the eggs and sugar until pale and fluffy and the mixture falls in lines when the beater is lifted, about 4 mins. Slowly add the warm chocolate mixture, beating as you add.
3. Add the vanilla to the egg/chocolate mixture and mix well.
4. Add the flour, baking powder, and salt and mix thoroughly.
5. Add the 1/2 cup of chocolate chips and stir to combine.
6. Chill the batter for 10-15 minutes, while you preheat the oven to 350°F.
7. Using a spoon or scoop, scoop heaping tablespoonfuls of the batter onto parchment-lined baking sheets and bake for 7-8 minutes. Remove the cookies as soon as they start to look dry on the top and develop cracks—do not overbake!! They will still look a bit too soft; that’s okay.
8. Remove from the oven and let cool on a cooling rack.

I loved this recipe so much that I played around with variations and how I could change it up to make even more extremely yummy goodies. From my experimentations, I give you “Gooey Molasses Brownies” – these are really good brownies if you are looking to make a brownie, though I think the original cookie recipe still wins as my favorite. Funnily enough, this is the first time I have successfully made brownies. Every time in the past when I have followed a brownie recipe, they never came out the way I wanted them to. This time I wasn’t even following a recipe specifically for brownies and they came out just how I imagined a brownie should be. Go figure!

Here is my brownie variation:

Ingredients

• 1 1/2 cups (165g) chocolate for melting
• 1/2 cup chocolate chips (I suggest using chips not chopped chocolate because these cookies are already like melted chocolate so it’s better to have chips that are distinct from the cookie to crunch into and add another layer of tasting experience) 
• 2 tablespoons unsalted butter
• 2 eggs
• 1/2 cup molasses
• 1 teaspoon vanilla
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Directions

1. In a double boiler, melt together 1 1/2 cups of the chocolate with the butter. Set aside.
2. Beat together the eggs and molasses until the mixture is slightly foamy, about 4 mins. Slowly add the warm chocolate mixture, beating as you add.
3. Add the vanilla to the egg/chocolate mixture and mix well.
4. Add the flour, baking soda, and salt and mix thoroughly.
5. Add the 1/2 cup of chocolate chips and stir to combine.
6. Preheat the oven to 325°F.
7. Pour the batter into a 9×9 pan. Bake for ~35-40 minutes until a tester comes out clean —do not overbake!! The middle might be slightly gooey but it will finish cooking as it cools.

I hope you get the chance to taste these someday! This week I am planning on making my pomegranate truffles again (pic in giant update post) as well as maple hazelnut bonbons for Christmas events. So stay tuned if you want to find out how I make those!