Recipe: Rich double chocolate brownie cookies (Ree Drummond)

On rainy mornings, my son will spontaneously tell me that he wants to bake or cook in the kitchen. We have been wanting to make some cookies or biscuits for a while, so I searched on Ree's website for a yummy cookie recipe we can try. I chose the Chocolate chocolate white chocolate chips cookie, also described as Ooey, Gooey Cookies (it is this name that attracted me!).

Rich double chocolate cookies

I did not have white chocolate chips in the house, so decided to just use regular chocolate chips for this. I just measured out the ingredients and let Baby D do the rest. We also made a small batch of salted caramel ones (simply smear salted caramel sauce on top of the cookie dough before baking). Very easy to put together, and before long, we were both sitting in front of the oven watching the cookies bake.

The first batch smelt wonderful as we removed them from the oven. Allow it to cool for 2-3 minutes on the baking tray, then use a spatula and gently remove them and cool further on a rack. The best way to enjoy this is with a glass of cold milk. They taste very much like brownies, so we ended up calling them "cookie brownies". They are extremely crumbly, rich and slightly fudgy but allow yourself an extra one after you finish the first ;) The salted caramel ones turned out really nice as well, so if you've got some salted caramel lying in your fridge, don't be shy to use it.

My cute assistant :)

The recipe does yield about 45 large cookies, so if you have a small family and don't plan to give any of this away, I would advise that you halve the recipe as the cookies are quite rich and you will probably eat a maximum of 2 in one sitting. Do store them in airtight containers to prevent them from getting too soft.

Cookies that make you go "oooooh"

Rich double chocolate brownie cookies
Recipe adapted from here
Preparation time: 10 Minutes

Cooking time: 12 Minutes 

Makes 45


Ingredients
2-1/2 sticks (283g) butter, softened at room temperature
2 cups caster sugar
2 large eggs
3 tsp vanilla extract
2 cups plain flour
3/4 cups cocoa powder
1 1/2 tsp baking soda
1 tsp salt
3 cup good quality semi-sweet chocolate chips


1. Preheat oven to 350°F/175°C (no fan). Grease 3-4 baking trays.

2. Using a mixer, cream butter and sugar until fluffy, scraping the sides once. Add eggs one at a time, mixing after each addition. Mix in vanilla.

3. Sift together dry ingredients (flour, baking soda, cocoa powder), then add in batches to the mixer, mixing
until just combined after each addition.

4. Gently blend in chocolate chips. Using a cookie scoop (or 1 tablespoon measure), add 1 tablespoon portions to baking sheet. Make sure you leave plenty of room as the cookies will expand while baking. Dot the top of each cookie with extra chocolate chips if you'd like them to really show up on top. Bake for 9-11 minutes or until cookies are barely done but still soft and chewy. Let cool on a baking rack. Transfer to an airtight container once cooled.

Variation: You can also top the cookies with salted caramel sauce. Just smear it on before baking. 

Note: I used semi-sweet chocolate chips only, but for more attractive cookies (as you can see on Ree's original recipe), you can use white chocolate chips too. 

Rich and slightly fudgy - just like brownies ;)

Great job lil' Chef D!

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I am submitting this to the "Cook Like Ree Drummond" event which I am co-hosting with Zoe of Bake for Happy Kids and Mich of Piece of Cake. To join, simply cook or bake any recipe from any Ree Drummond websites or cookbooks for the whole month of September 2013. You can link your posts at one of the host's pages.

Your post must be a current post i.e. posted in September 2013 - please do not link older posts.Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Mich of Piece of Cake and Baby Sumo of Eat your heart out.

Happy cooking! Do check out the other bloggers recipe below: