These big, fat, gooey brownie cookies are AMAZING. They're chewy, super chocolatey, and naturally gluten free too!
Here I am, sitting in Wyoming, (mostly) all moved in.
Actually, I could be folding the millions of garbage bags full of clothes sitting in my room or organizing my new cupboards, but since I currently have a sick baby snoring on my chest, I have no choice but to tell you all about these outrageous, big, fat, gooey, dark chocolate brownie cookies that I made to break in my new kitchen.
(Because it's not my kitchen until there's a fine dusting of cocoa powder on everything in sight.)
Oh hey, look! It's our new backyard. This was from a little outing we went on the other day. Wyoming's alright.
Anyway, cookies.
I wasn't even going to make these gluten free because I thought I could just pack them in Samuel's lunches, but then two thoughts went through my head:
1. Brownies seriously don't even need flour. Cocoa powder is basically just chocolate flour, right?
2. I'm pregnant. I need chocolate. How could I even consider poisoning these with gluten so I can't eat them?
So, flourless they were. Samuel went wild for them (at least for the ones that were left when he got home). And how could he not? I mean, look at them.
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Do these freeze ok?
ReplyDeleteYes!
DeleteThanks!
DeleteSHOULDN'T you temper the eggs first before adding them into the HOT SUGAR & BUTTER? Won't they cook if you don't?
ReplyDeleteMy exact thoughts. Eggs into hot butter is scrambled eggs
DeleteThat's where beating the butter/sugar mix comes in. Should beat it until it is cool enough to add the eggs.
DeleteI made these on Sunday and they were AMAZING!!! To the other poster's point, I felt the sugar/butter mix was a bit warm so I just whipped it for about 2 minutes until it was cool enough to add the eggs. They were some of the best cookies we've had and I bake a lot! I'm making them again this morning to take to work. Thank you for such a great recipe!
ReplyDeleteI've commented before, but I have to reiterate how amazing these are! I make them about once a month to take into work. The staff and volunteers at work rave about them and I've shared your website with so many people. Three of the chefs at work refer to them as 'crack cookies' because they're so addictive lol. I omit the nuts and triple the amount of chocolate chips when I make them. Thanks again for sharing!
DeleteHow do you keep these from not being a pancake? I made them and ended up with one big flat cookie. They were good but definitely not fudgy or cookie like. Help ðŸ˜
ReplyDeleteSame thing happened to me!
DeleteWhat texture did they turn out? Crunchy or chewy or gummy?
DeleteI made this with two substitutions. I used coconut sugar for regular sugar and added 1 cup of sifted almond flour to the mix. I baked them for 12 minutes. The results were brownie like cookies. Really good. They were not too sweet either.
ReplyDeleteThese tasted good but spread like crazy and were really flat.
ReplyDeleteI absolutely loved these! I let it sit more like 7-10 minutes and that stiffened them up really well. Can you make them into smaller cookies, or will it prevent it from being rich and fudgy inside?
ReplyDeleteCan you freeze the dough before baking?
ReplyDeleteIs the sugar supposed to completely dissolve in the butter? I removed from heat once bubbly and whipped but it is very grainy and far from liquid.
ReplyDeletePlease could somebody clarify the amount of butter in this recipe. Thank you.
ReplyDelete