I told you I hadn’t stopped baking. And, now I’m back!! Back with a yummy recipe for some super flat (but SO flavorful) chocolate cookies. These came by way of an accident. Not so much in the sense that I was making spaghetti and “oops I made cookies instead”, which has, incidentally happened. But in the sense of, they weren’t supposed to look like this, flat as a board. But the flavor is so good! So there you go. Bake them at your own risk. As you should with all the recipes I come up with. Consider yourself adequately warned.
One Bowl Chocolate Cookies
Recipe adapted from: food.com
12 oz bittersweet chocolate chips (separated into 2- 6oz piles)
1/4 C butter
3/4 C brown sugar
2 eggs
1/2 C flour
1/4 t baking powder
Melt 6 oz. of the chocolate in the microwave, using 30 second intervals. Stir until chocolate is melted and smooth. Be careful not to overheat the chocolate. Add butter to the chocolate and and mix well until melted. Stir together the brown sugar, eggs, flour and baking powder and mix well. Add the melted chocolate. Stir in the second 6 oz. of chocolate chips. The batter will resemble chocolate pudding. Drop by spoonful onto an ungreased (I used a Silpat) baking sheet. Bake at 350F for 12-13 minutes. Cool for 1 minute on the baking pan. Transfer to wire rack to cool completely.Store in airtight container. Eat within a few days.
I have to tell you, I had a little batter left over (and I didn’t want to bake another round on the baking sheet) and I poured it into a little ceramic dish and it baked up like a cake. And it went over really well (with myself). So, if you feel so inclined, you can actually use this batter for a cake-like variation.
I don’t have any pictures of said “cake”, because it was my from my own private stash…the sort I eat while my children aren’t looking.
Enjoy!
Kristin
Sprinkles in my Lunchbox 