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Wednesday, September 2, 2015

Recipe: Triple Chocolate Brownie Cookies


Triple Chocolate Brownie Cookie

Recipe: Triple Chocolate Brownie Cookies



I've been hearing a lot of complaints about cakey, Chocolate Cookies lately. Yes, these are the social circles in which I move. I have chosen to surround myself with people who spend time analyzing, discussing, critiquing and criticizing Cookies. Isn't life wonderful?

Inspired by others' disdain, I set out to make some Chocolate Cookies that would be the antithesis of the cakey variety that was so loathed. This is the end product: Triple Chocolate Brownie Cookies. 

Using techniques more typical of Brownie recipes (e.g. melting Butter and Chocolate) along with some experimentation (e.g. folding the Chocolate Batter with a Meringue), these Cookies are triple-strength, fudgy goodness.


Chopped Chocolate for Triple Chocolate Brownie Cookies
The key to making a good Chocolate Cookie is to use good Chocolate. Those Toll House Morsel can only do so much (and don't get me wrong... they can do a lot... I will never say, "no" to a handful of Chocolate Chips). But true, Couverture Chocolate from the likes of Valrhona is superior in every way.

Dark Chocolate and Butter to be Melted for Triple Chocolate Brownie Cookies
Many Cookies use the creaming method of mixing, where solid Butter and Sugar are beaten together until they are light and airy. However, this recipe starts by melting Butter and Dark Chocolate over a double boiler. When melting the ingredients, do not use too high a heat. They just need to be heated until they melt, and Butter and Chocolate will melt at surprisingly low temperatures.

Melted Dark Chocolate and Butter for Triple Chocolate Brownie Cookies
Continue stirring the Butter and Chocolate mixture until it is well emulsified. When the mixture is fully combined and smooth, remove it from the heat and stir in the Brown Sugar and Vanilla Extract.

Egg Yolks for Triple Chocolate Brownie Cookies
Next come the Egg Yolks. It is important that the Chocolate mixture is not too hot when the Egg Yolks are added, otherwise the Eggs could curdle.

Egg Yolks Added to Batter for Triple Chocolate Brownie Cookies
The mixture will thicken considerably once the Brown Sugar and Egg Yolks are added.

Egg White and Sugar for Meringue
Set the Chocolate mixture aside and make a Meringue with the Egg Whites and Sugar. 

Meringue Beat to Medium Peaks
Start by whipping the Egg Whites on low speed until they begin to foam and become opaque. Increase the mixer speed to medium and slowly stream in the Sugar. Continue whipping the Meringue until it reaches medium peaks.

Folding Meringue into Triple Chocolate Brownie Cookie Batter
Fold the Meringue into the Chocolate and Butter mixture, being careful not to deflate the Meringue.

Dry Ingredients for Triple Chocolate Brownie Cookie Batter
In a separate bowl, combined the Flour, Baking Powder and Salt. 

Folding Dry Ingredients into Triple Chocolate Brownie Cookie Batter
Fold the dry ingredients into the Meringue and Chocolate mixture in three additions. Add each subsequent addition while the mixture is still streaky.

Folding Chopped Chocolates into Triple Chocolate Brownie Cookie Batter
When the last addition is fully combined, fold in the Milk Chocolate and White Chocolate.

Scoops of Triple Chocolate Brownie Cookie Batter
Using an ice cream scooper or two spoons, portion the dough onto a parchment lined sheet tray. Each Cookie should weigh approximately 55g for a total of 24 Cookies. Leave sufficient room between Cookies to allow for some spread during baking.

Triple Chocolate Brownie Cookie
Bake the Cookies for approximately 12 minutes (rotating the sheet tray at 6 minutes). Allow the Cookies to cool on the sheet tray for a least 5 minutes before removing.

The Cookies will keep for up to a week when stored in an airtight container. The Cookies can be frozen for several months.





- The Recipe -




Triple Chocolate Brownie Cookies:


Yield: 1,350g - Two Dozen Cookies (55g per Cookie)

Ingredients:
  • Dark Chocolate, chopped: 350g (about 12oz)
  • Butter, cubed: 115g (0.5 Cup / 1 Stick)
  • Brown Sugar: 150g (0.75 Cup)
  • Vanilla Extract: 8g (2 Tsp)
  • Egg Yolks: 80g (4x)


  • Sugar: 150g (0.75 Cup)
  • Egg Whites: 120g (4x)


  • All Purpose Flour: 200g (1 2/3 Cups)
  • Baking Powder: 5g (1 Tsp)
  • Salt: 6g (1 Tsp)


  • Milk Chocolate, chopped: 100g (about 3.5oz)
  • White Chocolate, chopped: 100g (about 3.5oz)


Directions:

1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).

2Melt the Butter and Dark Chocolate over a double boiler. Continue stirring the mixture until it is well emulsified. When the mixture is fully combined and smooth, remove it from the heat and stir in the Brown Sugar and Vanilla Extract followed by the Egg Yolks. Stir gently until fully combined. 

Chef’s note: Do not overheat the Butter and Chocolate mixture when melting the ingredients. It is important that the mixture is not too hot when the Egg Yolks are added.

3. Make a Meringue with the Egg Whites and Sugar. Begin by whipping the Egg Whites on low speed until they foam and turn opaque. Increase the mixer speed to medium and slowly stream in the Sugar. Continue whipping the Meringue until is reaches medium peaks. 

4. Fold the Meringue into the Chocolate and Butter mixture, being careful not to deflate the Meringue.

5In a separate bowl, combine the Flour, Baking Powder and Salt. Fold the dry ingredients into the Meringue and Chocolate mixture in three additions. Add each subsequent addition while the mixture is still streaky. When the last addition is fully combined, fold in the Milk Chocolate and White Chocolate.

6. Using an ice cream scooper or two spoons, portion the dough onto a parchment lined sheet tray. Each Cookie should weigh approximately 55g for a total of 24 Cookies. Leave sufficient room between Cookies to allow for some spread during baking.

7. Bake the Cookies for approximately 12 minutes (rotating the sheet tray at 6 minutes). Allow the Cookies to cool on the sheet tray for at least 5 minutes before removing.   


Storage:

- The Cookies will keep for up to a week when stored in an airtight container. The Cookies can be frozen for several months.



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