I had the best intentions in baking this cookie. That's right. It started out as the most chocolatey cookies you'll ever eat. It's David Lebovitz's Chocolate Chocolate-Chip Cookies. When I finished mixing the batter, its was simply too wet to make drops on the baking sheets, despite a small note on the recipe that the cookies can also be baked immediately without chilling. The first batch of drops turned out disastrous, as they all pooled together while baking, making it one big flat sheet of cookie. So after chilling the batter, I decided to turn the whole lot onto a square baking tray and make it brownies. And it turned out really well! Chewy, chocolatey and nutty. Something I would pay good money for!
Here's the recipe for the cookie turned brownie. I didn't alter anything from Lebovitz's original recipe, except the baking time.
David Lebovitz's Chocolate Chocolate-Chip Cookies (Turned Brownies).
450g dark chocolate, chopped
60g unsalted butter, cut into pieces
70g all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 tsp vanilla extract
320g dark chocolate chips
100g assorted note, toasted and chopped coarsely
Add chocolate and butter to a large heatproof bowl and melt over a saucepan of simmering water. Remove from heat.
In another bowl, whisk together flour, baking powder and salt.
In a mixer with the whip attachment, which together eggs, sugar, vanilla on high speed until the mixture forms a well-defined ribbon when the beater is lifted, about 5 minutes. With the mixer running on low speed, stir in melted chocolate mixture until thoroughly mixed. Stir in flour mixture, followed by the chocolate chips and nuts.
Cover and refrigerate for at least 30 minutes.
Preheat the oven to 175 degrees C (350 degrees F).
This is where I changed the recipe: I poured the mixture into a square cake pan and baked for 30 minutes. Once done, turn out onto wire rack and cool. Cut into squares.
If you follow the original recipe, you're supposed to divide the dough in half. On a lightly floured surface, shape each half into a log 10 inches long and 1 1/4 inches in diameter. Slice the logs into half inch disks and place them on baking sheets lined with parchment paper, spaced an inch apart. Bke for 9 minutes, rotating halfway.
Once done, let the cookies cool and transfer them to a wire rack to cool.