If you saw my PB&J cupcake post, then you know how amazing that peanut butter frosting was. I was so in-love with it that I had to use up what was left-over from the cupcakes. Couldn’t just throw it away, could I! So I tried to think what to make with it. It reminded me of peanut butter cups, but not in a candy-making-kinda-mood, so I opted for chocolate cookie sandwiches, with it as the middle. I searched for a super chocolate cookie that would turn out chewy and sinfully chocolatey. Afterall, this frosting couldn’t go on just ‘any’ cookie.
I came across quite a few interesting recipes. I almost just created my own, but I wanted to make sure they turned out perfect, since I had to use up this frosting fairly soon. I decided on the recipe from Martha Stewart. The ingrediants were minimal and almost mimicked that of a brownie recipe; chewy in texture and had a ‘crackle’ effect on top. They were delicious, but if I were to make them again, I think I’ll look for a recipe that makes a harder cookie. I think it would help make the sandwiches assembly be a lot easier.
Hope yours turn out Fabulously Sweet!
Chewy Chocolate Cookies
- 8 ounces semisweet chocolate, roughly chopped
- 4 tablespoons unsalted butter
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1 teaspoon pure vanilla extract
- 1 package (12 ounces) semisweet chocolate chunks
- Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
- In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
- Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.