The first week of the baking challenge was listed as Re-do week, which meant you bake something made last year for the challenge, or for those that are new, selected something from their 2019 list.
Since this is the first year I have participated, I was able to choose pretty much anything, so I chose drop cookies. Drop cookies are made by being dropped on the baking pan with a spoon or cookie scoop before being baked. I also wanted to try a recipe that I haven’t used before, so I opted for a chocolate brownie cookie recipe that I found in my magazine from Cook’s Country. This recipe was simple and straight forward and made for a great cookie. They had a crackly top, chewy center, and melty Ghirardelli chocolate chunks throughout. Every single person that tried these enjoyed them!
This recipe is one that will definitely be made again. I also would suggest trying it, as I feel this recipe would be great for bakers with any skill set. The recipe states it yields 20 cookies, but I somehow made 30 using my tablespoon scoop.
- 5 ounces all purpose flour
- 3/4 ounce Dutch processed cocoa powder – I used Hershey’s Special Dark
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon table salt
- 10 ounces bittersweet chocolate, chopped and divided – I used Ghirardelli 60% bittersweet chocolate baking bars
- 3 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 2 tablespoons whole milk
- 7 ounces granulated sugar
- 2 large eggs
- Preheat oven to 300°F and line baking sheets with parchment paper or silicone mats.
- Whisk flour, cocoa powder, baking powder, salt and baking soda together in a mixing bowl.
- Microwave 6 ounces of chopped chocolate, vegetable oil and butter in a microwave safe bowl at 50% power for 3 minutes, stirring halfway through. When all the chocolate is melted, pour in the milk and whisk until smooth.
- While the chocolate mixture cools, whisk eggs and sugar in a stand mixer on high until thick and pale about 4 minutes. Remove the bowl from mixer and whisk in the chocolate mixture until well combined.
- Using a silicone spatula, fold the flour mixture into the egg and chocolate mixture. Fold in the remaining four ounces of chopped chocolate.
- Using a tablespoon scoop or measuring spoon, drop 10 cookies on the first baking sheet. Bake on the middle rack for 16 minutes, rotating halfway through.
- Remove from the oven and let cool on the baking pan for 30 minutes.
- Remove and store in an air tight. Container.