Tag Archives: chocolate

Sea Salt Brownie Cookies

Adapted from Butterlust

1/2 cup butter, softened
1 cup sugar
2 eggs
3/4 cup flour
3/4 cup natural cocoa powder
1/2 tsp sea salt, plus more for sprinkling
1 tsp baking soda
1 tbsp hot water
1 tsp vanilla
1 1/2 cups semi-sweet chocolate chips

1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
2. In the bowl of a stand mixer, cream together the butter and sugar
3. Add the eggs, one at a time, mixing well between each one.
4. Add the cocoa powder, flour, and salt and beat until a dough forms – it should be the consistency of a thick brownie batter.
5. In a small bowl, dissolve the baking soda into the hot water. Add dissolved baking soda and vanilla and beat until well combined.
6. Stir in the chocolate chips with a spatula.
7. Refrigerate the batter for at least 30 minutes, up to overnight.
8. Use a cookie scoop to scoop out heaping tablespoons onto your prepared baking sheets and sprinkle with sea salt.
9. Bake for 10 minutes, or until edges are set.
10. Let cool completely on the baking sheets then transfer to a wire rack to cool.

And some cookie shaping science:
On the left are cookies that were jagged lumps of dough, then baked. On the right are cookies that were rounded balls of dough before baking. It makes a difference! Roll your dough.

Dough Shaping

Chocolate Souffles

Based on this recipe with some changes due to my inability to plan ahead. Who knew souffles were so forgiving!

7 oz chocolate (semi sweet)
4 tbsp butter + more for the molds
1 tsp vanilla extract
4 egg yolks
7 egg whites
3 tbsp warm water
1/4 c (white) + 2 tbsp (brown) sugar + more for the molds

Butter and sugar the ramekins (6), keep them in the fridge (or freezer) until its baking time.

Melt the chocolate and butter together in the microwave. Whisk together the egg yolks and 2tbsp brown sugar and water. Then combine with the chocolate mixture. Add vanilla extract.

Whisk the egg whites and 1/4c white sugar until stiff peaks form. Fold in the chocolate mixture.

Bake for 18 (to 20) minutes at 400F on the bottom rack of the oven.

Chocolate Souffles

Chocolate Souffle

 

Before the supposed end of the world last December, I told some friends that my pre-apocalypse goal was to make a souffle. So make a souffle I did. I’ve followed the same recipe thrice now (once with my roommates for a pre-apocalypse snack, once for Christmas dinner, and once just because I was hungry) and it’s been consistently reliable.

I made a few changes to the recipe — first, I don’t add the lemon juice. I have nothing against lemons, but I’m lazy and haven’t had lemons. Second, I add spices — a few teaspoons between cinnamon, freshly grated nutmeg, allspice and ginger. And lastly, I whipped the egg whites ahead of time, they dried out a little, but the souffle was still fine.

It pairs great with Brandy Cream.