Gooey Chocolate Cookie with Brownie Crumbs

  • Chocolate Cookie Gooey Brownie Crumble

    At some point does the layering of chocolate on chocolate on chocolate become ridiculous?

    BLASPHEMY!

    I regret that I even asked that question.  How silly of me.  I’m sorry, loyal reader/baker/chocoholic, for my momentary lapse in judgement.  I guess I was looking at the picture above and was wondering if I took it too far, but then realized that taking it too far is what it’s all about around here.  More Sweets, Please is about More, not Less.  So bring it on!  More layers.  More chocolate.  More everything.

    Adapted from my World’s Greatest Fudge Brownie and Double Chocolate Buttermilk Cookie recipes…

    BROWNIE FOR CRUMBLES:

    4 ounces chopped unsweetened chocolate (the better the chocolate, the better the brownie)

    3/4 cup unsalted butter

    2 cups sugar

    2 1/2 teaspoons real vanilla (use the real stuff)

    3 lightly beaten eggs

    1 cup flour

    1 1/2 teaspoons salt

    Optional: 1 tablespoon instant espresso powder

    COOKIE BASE:

    2 cups all purpose flour

    1/2 tsp baking soda

    1/2 tsp salt

    1/2 cup butter

    3/4 cup cocoa powder

    2 cups confectioners’  sugar

    1 tsp vanilla

    2/3 cup buttermilk

    2 cups chocolate chips

    1 cup chocolate sauce (after baking)

    1. MAKE BROWNIE FOR CRUMBLES:
      1. Preheat oven to 350° and grease a 9 x 9 foil-lined pan.
      2. Melt chocolate & butter in microwave for 2:15 minutes and stir.
      3. Stir in sugar, then vanilla, then eggs, then salt, espresso powder (optional) & flour.
      4. Pour into prepared pan and bake for 33 – 36 minutes (until center is just set). Cool, then chill in fridge for at least 5 hours.  Pulse chunks in food processor until consistency of crumbs.  Set aside.
    2. MAKE COOKIES FOR BASE:
      1. Preheat the oven to 350° and line a baking sheet with parchment paper.
      2. In a medium bowl, whisk together flour, baking soda and salt.
      3. In a large bowl, melt the butter (for 20-30 seconds or so in the microwave on low power) and then whisk in cocoa powder until smooth.  Whisk in sugar, vanilla and buttermilk, then stir in the flour mixture until well combined.  Stir in the chocolate chips.  Place bowl in fridge to chill for about 30 minutes (or leave covered in fridge for up to 2 days).
      4. Scoop dough into 2″ balls onto prepared baking sheet, press gently to flatten, and bake for 12 – 15 minutes, until cookies are set around the edges.  Allow to cool on baking sheet for a few minutes, then transfer to a cooling rack to finish cooling.
    3. ASSEMBLE: Spread 1-2 tablespoons of chocolate sauce over cooled cookies, and sprinkle generous amount of crumbled brownie over top.  Allow to set before serving.

    Tips:

    • Make life easier!  Make bars instead of individual cookies.  Just spread the cookie dough out in a large parchment-lined cookie baking pan (with edges, not the flat kind), and bake for maybe 18 minutes or until set in the center.  Cool, spread gobs of sauce, then sprinkle the brownie crumbles.  Chill well, then slice into bars.  Done.
    • Yes, you can make your own buttermilk for the cookies if you’re in a pinch.  Measure out your 2/3 cup of regular milk LESS a tablespoon, and stir in a tablespoon of lemon juice or vinegar.  Wait 5 minutes and you’ll have a reasonable substitute.
    • Use great chocolate.  I know, I always say that- but it’s really true.  Buy the best you can afford as a splurge and you’ll taste the difference, I promise.  (Okay, at the very least, use premium chocolate in The World’s Greatest Fudge Brownies, okay?  Never compromise there :))
    • If you don’t chill these cookies then they might bake into flat little cookies, certainly not well-behaved cookies that hold their shape.  (Any cookie made with butter likes to be chilled before being baked.  Kind of a baking rule of thumb.  Remember the Classic Chocolate Chip Cookie that begged to sit for at least 24 hours?  Specifically 24-36 long hours?  High maintenance, but worth it.)
    • I feel a bit guilty about the chocolate sauce not being home made, but whatever.  Use ganache from this recipe if you insist on the “do it yourself” thing.
    • Yes, these freeze well.  Wrap them up airtight and keep them for a month or so, if they’ll even last that long.  Doubt it.
    • Enjoy!

     

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    July 4th, 2015 | More Sweets Please | No Comments | Tags: , ,

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