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.

Ingredients

• 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

Steps

1. Preheat oven to 300°F and line baking sheets with parchment paper or silicone mats.
2. Whisk flour, cocoa powder, baking powder, salt and baking soda together in a mixing bowl.
3. 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.
4. 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.
5. Using a silicone spatula, fold the flour mixture into the egg and chocolate mixture. Fold in the remaining four ounces of chopped chocolate.
6. 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.
7. Remove from the oven and let cool on the baking pan for 30 minutes.
8. Remove and store in an air tight. Container.