Tuesday, August 14, 2012

Double Chocolate Brownie Cookies

Im not one for mentioning sad things or even discussing the news, but this time I must. Yesterday, their was a tragic shooting in College Station, Texas near Texas A&M University. A criminal opened automatic fire on police and innocent by-standers and several people were both injured and murdered. This breaks my heart! These are PEOPLE, who are fathers, brothers, husbands, and friends. And to those people, I am so sorry for your loss. And to the many family and friends that called, messaged, texted to check on Beau and I- thank you for your care and I feel so very loved.

And not to move onto news as if that did not matter, but chocolate always makes me feel better during hard times. Yesterday I went to lunch at Potbelly's with one my friends, his advisor, and my advisor. My advisor thankfully has the same love for chocolate as I do and so she decided we needed to try the Chocolate Brownie Cookie [plug for Potbelly's: eat this cookie!]- not that I needed any convincing. So I came home, after finding out about the shooting, and decided- I need chocoalte and I need chocolate cookies, as similar to those brownie cookies as I could get. So I scoped Pinterest, but did not find a good recipe [note to others: read the comments that people leave on blog recipes, they leave really good feedback about the recipe that the blogger did not]. I then stumbled on this awesome recipe that looked yummy and so I knew where I was going.

Before I begin that, I noticed that some people enjoyed the facts that I left about shortening vs. butter and cake flour vs. all purpose flour. So, each post, I am going to try my best to add some baking facts. (1) always mix dry ingredients together first and then add the mixture to wet: ingredients this will help with the consistency of the baked goods and (2) anyone ever wonder what is the difference between baking powder and baking soda? I know I do but never took the time to look it up. But now I did: both are rising agents that are added to bake goods to help them- well- "rise"- but the reaction brought by baking soda starts right away so you need to bake soon once added! Baking powder, only really starts the "rising" when placed in the oven :) So now you learned two things!


Adapted from: Simply Scratch


Prehead Oven to 350F degrees

1 c unsalted Butter, softened
1 c white Sugar
3/4 c dark brown sugar
2 whole eggs
1-1/4 c Hershey's special dark cocoa powder
1-1/2 c all purpose flour
1 tsp baking soda
1 teaspoon baking powder
2 c chocolate chips


In a medium bowl; whisk together the flour, cocoa powder, baking powder and soda. In a large bowl cream together the butter and both of the sugars until light and creamy. Add in one egg at a time until well blended. Gradually add in the cocoa/flour mixture. Gently mix in the two cups of chocolate chips and spoon out onto prepared pans. Bake in your preheated oven for 8-10 minutes. Cookies will be puffed up a bit but will settle as they cool. Allow the cookies to cool on the pan for 5 minutes before transferring to a cooling rack.

Oh- usually I do not eat what I bake and I share...this time..these are all mine. Thats how utterly wonderful they are!



Anonymous said...

These look delish! Will be making these tonight! Thanks for the recipe!

Chika said...

Awww! Thank you! They are definitely one of my favs. If you like "thicker" cookies then just make the cookie dough balls much larger than what I suggest. :) Have fun baking!

Ashley Blanchard said...

So so excited to try these. Love Potbelly's and just had the brownie chocolate chip on Monday, Yum!!!

Chika said...

How did they turn out? I hope you enjoyed these as much as I did :)

Anonymous said...

Are these really the same as Potbelly's (or, close to it?) My boyfriend has bet me that I can't recreate them. Now, I think that is just a ploy to get me to bake, but since I love baking, I accepted the challenge! haha

Chika said...

Hi! I tried to make it as close to the real thing as possible- so its pretty darn close to the real thing (I think so anyway ;). If you are trying to recreate them. Use this recipe but make the cookie ball much thicker and bigger. Because Potbelly's cookies are pretty large and thick!

Also for coco powder, use Hershey's Special Dark. I just updated my recipe to reflect that. I realized I did not specify!

Good Luck and let me know how it turns out!

Anonymous said...

Thank you so much! I made them and they were absolutely perfect! I made them a little smaller, but I still I won the bet. Thanks!

Anonymous said...

Err, clearly my English is horrible! haha. I meant "I still won the bet" haha.

Lizzy said...

I made these today and they came out great! My sister, who's in the army, asked me to send her cookies for her and her company. Only thing I did differently was melted and browned the butter. Thanks so much for a great recipe!

Chika said...

Hi Lizzy! I am so glad they turned out great! They are my attempt at Potbelly's brownie cookie which is delicious! I so hope your sister and her company enjoy these cookies (and I am sure they will because they are clearly made from love). How creative to melt and brown the butter-- great suggestion! Please thank your sister and her company for their dedication, sacrifice and service. I am truly thankful! :) Thank you for stopping by!

Anonymous said...

I made these a few weeks ago and they were delicious! Potbelly now includes an ingredients list on the label. Two differences I noticed were margarine instead of butter and the addition of vanilla. Have you tried making them with these changes? I am going to try adding vanilla next time but I've never baked cookies with margarine before so I'm a little reluctant to try. Thanks for the recipe!!!

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