After spending some time reading Clinton St. Baking Company Cookbook by Dede Lahman and Neil Kleinberg, I had to try one of the cookie recipes. The authors called these chunky chocolate cookies a cross between brownies and cookies or Brookies. Clever name, isn't it? I guess they could be called Crownies, too :)
I'm betting these would go great with a cup of joe. Crunchy on the outside and chewy on the inside. I don't drink coffee, but it has what seems to go well with coffee. I know a tall, cold glass of milk works nicely with these babies. Mmmm, Mmmm, good!
1 tablespoon canola oil
1 teaspoon butter
2 cups semisweet chocolate chunks
¾ cup brown sugar
½ teaspoon vanilla
½ cup flour
¼ teaspoon baking powder
¼ teaspoon salt
2. In separate bowl whisk together eggs, brown sugar and vanilla. Fold melted chocolate into egg mixture.
3. In separate bowl, mix together flour, baking powder and salt. Add to the chocolate mixture.
4. Fold in remaining chocolate chunks.
5. Scoop out tablespoon size balls of dough and place on greased cookie sheets. Bake 10 to 12 minutes at 350⁰