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!
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| mothwatering... |
DOUBLE CHOCOLATE BROWNIE COOKIES
Adapted from: Simply Scratch
INGREDIENTS
Preheat Oven to 350F degrees
1-1/4 c Hershey's special dark cocoa powder
1-1/2 c all purpose flour
1 tsp baking soda
1 tsp baking powder1 c unsalted butter, softened
1 c white sugar
3/4 c dark brown sugar
2 eggs
2 tsp. vanilla
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 followed by 2 tsp. vanilla. 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!
Enjoy,
Chika
1-1/2 c all purpose flour
1 tsp baking soda
1 tsp baking powder1 c unsalted butter, softened
1 c white sugar
3/4 c dark brown sugar
2 eggs
2 tsp. vanilla
2 c. chocolate chips
DIRECTIONS
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 followed by 2 tsp. vanilla. 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!
Enjoy,
Chika
These look delish! Will be making these tonight! Thanks for the recipe!
ReplyDeleteAwww! 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!
DeleteSo so excited to try these. Love Potbelly's and just had the brownie chocolate chip on Monday, Yum!!!
ReplyDeleteHow did they turn out? I hope you enjoyed these as much as I did :)
DeleteAre 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
ReplyDeleteHi! 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!
DeleteAlso 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!
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!
DeleteErr, clearly my English is horrible! haha. I meant "I still won the bet" haha.
DeleteI 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!
ReplyDeleteHi 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!
ReplyDeleteI 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!!!
ReplyDeleteHi Anonymous! Sorry to take so long in my reply -- I took a little hiatus from blogging. But I am back :) I did not know they now print the ingredients! That is an awesome way of copy catting it right (hahaaha, is that a word?). Margarine may be good but as the poster said below, it usually changes the texture and the cookie doesn't taste as "rich," if that makes sense. As for vanilla, now that you point, it out, I swear I did put vanilla in these suckers, but I cannot remember since its been so long! But I updated the post to reflect that! Thanks so much for letting me know and stopping by!
DeleteI have a good sugar cookie recipe that the texture was ruined when I substituted butter for the margarine the recipe called for; it changed the cookie, completely. I thought it would be better, but it was not!
ReplyDeleteHi Anonymous! I agree sometimes substituting margarine for butter can be a disaster, but what I have found is that using shortening sometimes has proved to be really awesome, if you like a lighter and fluffier texture :) And you must share this awesome sugar recipe! I am dying to find a perfect one! Thanks for stopping by!
DeleteWow, those look so yummy. I've been wanting to make brownie cookies for a long time. Who is Pottbelly? Does the dough need kept in the fridge in between baking times? I ask because sometimes butter in cookie dough makes the cookies spread flat while baking. So, is cold dough best for this cookie recipe?
ReplyDeleteHi Lisa! Potbelly is a Sanwich Shop (similar to Quiznos or Potbelly's). The dough can be kept in the fridge between baking times and will probably be easier to handle but it is not a must. Either way is fine :)
DeleteI just made these cookies and they are amazing!!! They taste just like the Potbelly version.
ReplyDeleteThank you so much for posting this perfect recipe!
Hi Anonymous! Thank you so much :)
DeleteThese look amazing. I'm eating a potbelly cookie right now and was thinking there has to be a good copycat recipe somewhere! Thanks for sharing!
ReplyDeleteMmmm...potbelly brownie cookies :p Hope you try out the recipe sometime and no problem :)
DeleteJust made these - soooooo close to potbellys - but probably would be closer if I actually had the right ingredients - I had to use light brown sugar and 1/2 a cup of white chocolate chips (blech) because I was short on regular chips. They are seriously good though!
ReplyDeleteThese are so so good! I've made them a couple of times now and they are always a hit with my friends. However, to make them more like pot bellys I add a little less cocoa so it does not have the strong cocoa after taste. :)
ReplyDeleteI was thinking about using this recipe for a cookie exchange. About how many would you say the recipe yields?
ReplyDeleteI haven't made them, but looking at the ingredients and quantity, if you made them in about 2 TBSP balls, I'd say about 3-4 doz. Bigger, about 2 doz. Usually it's 4oz butter per dozen big cookies.
DeleteI made these last night and they are fantastic! I'll definitely be repeating this one. Thanks!
ReplyDeleteWhat kind of chips do you use? Semi-sweet or dark chocolate chips?
ReplyDeleteI'm from Brazil. Mine did not work, it seems that he did not "grow" :(
ReplyDeleteCongratulations on the incredible recipe!
I made these last night and they did not spread. How do I get them to spread? Thank you
ReplyDeleteI absolutely love this recipe of yours. It's my go-to recipe for this cookie, and it is always a huge hit!
ReplyDeletewhat's the texture of these cookies? soft? chewy? etc.
ReplyDeletevery interesting keep posting. Online cake delivery in Delhi
ReplyDeleteSo I tried this recipe and two others to see which one was the best, and this one was the winner. This recipe was closer to the potbelly one, hands down! I'm not sure if I made them too big but they kept falling apart when picked up (that didn't stop anyone from eating them though). The other 2 recipes I tried held up but weren't as chocolatey and they were dry. I believe the 3rd time will be a charm. Hopefully I get them to look as good as yours. I believe I used a red scoop (1-1/3 oz) and then to a black scoop (1oz). Blue is 2oz and purple is 3/4oz. Do you have any suggestions on scoop size to use or why they fell apart? Thanks again for the recipe! :)
ReplyDelete