Monday, 8 December 2014

White Chocolate Chip Brownie Cookies







I think it's pretty obvious I am a chocolate lover.


Chocolate aficionado even.


The idea that a cacao bean shortage AND a coffee bean shortage are looming in the distance instills within me a sense of sadness so deep and dark the only thing to do is appreciate having BOTH things in my life by consuming them in high quantities until the inevitable demise of both crops. Buying sustainably in the meantime, of course.






What as I saying?


Oh yeah CHOCOLATE! Well the one baked dessert that just screams CHOCOLATE is the brownie. The quintessential chocolate dessert. It is neither cake nor cookie but occupies a whole world on it's own.








The only thing with brownies is they aren't really portable are they? Sure you CAN take them places but their true form is often compromised by sloshing around in a tupperware or squishing in a baggie.








For a long time I have been wanting to make a dark chocolate cookie with white chocolate chips.


And if you read the title of the post, which I am assuming you did (if you didn't, good for you for living life on the wild side) then you already know what happened.


The cookie was not meant to taste like a brownie. But by gosh, it sure tastes like one. And I think the addition of the white chocolate chips just makes it that much prettier.










BUT if you are vegan and can't find vegan white chocolate chips use dark chocolate chips or walnut pieces to really give it that OH YEAH I AM A BROWNIE LOOK AT ME vibe.











Because that's what we all should be going for, I think.





White Chocolate Chip Brownie Cookies

Gluten Free, Refined Sugar Free, Vegan Option

Yields Approximately 24 Cookies


Ingredients:

  • 1 1/4 cup gluten free all-purpose flour 
  • 1/2 cup almond flour 
  • 1/4 cup dark cocoa powder 
  • 1 teaspoon baking soda 
  • 1 teaspoon salt
  • Egg replacer for two eggs (2 teaspoons mixed with 4 tablespoons of water) or 2 large eggs 
  • 1/2 cup coconut oil, melted
  • 1/2 cup coconut sugar 
  • 2 tablespoons melted dark chocolate  
  • 1/2 cup almond milk or other non-dairy milk mixed with 2 teaspoons vinegar or lemon juice**
  • 1/2 cup white chocolate chips* (or less! up to preference)
*If you are making the vegan version of the recipe either seek out vegan white chocolate chips or use a vegan dark chocolate chip such as the Enjoy Life brand instead! 


**1/2 cup greek yogurt  in place of the almond 'butter milk' will yield a less cakey more dense cookie!


Directions 

  1. Preheat oven to 350 and prepare baking sheets that are greased or lined with parchment paper
  2. Combine all dry ingredients, except chocolate chips, in a medium bowl and sift together
  3. In a large bowl, mix together all wet ingredients
  4. Add the dry ingredients to the wet ingredients until you have a dough that is easy to mix
  5. Add in chocolate chips and mix thoroughly
  6. Roll dough into balls and press them down flat onto your baking sheet
  7. Bake each batch for 8-12 minutes or until the tops of the cookies are slightly firm
  8. Allow cookies to firm up on cookie sheet for 2-3 minutes after baking so they become easier to transfer to a cooling rack 
  9. Store in an airtight container for 3-5 days 












Do you see that brownie goodness in there?! Delicioussss! And because they had no raw eggs I ate so much of the batter...Oops. But it tasted great, too!



These are definitely a soft batch cookie. So don't go throwing these around all over the place. Not that any self-respecting humanoid would do that, anyways.








So leave these on the baking sheet until they are mostly cool. Bthankecause I definitely didn't do that the first time and I had beautiful dark pieces of cookie mess all over my every place.




But you? No...you are smarter and listen to your better judgement so I have no doubts you will be okay.







These cookies disappeared way way too fast. It is a good thing I took pictures of them right away. In fact, as a rule I tend to do that otherwise there isn't anything left to photograph!

Because I work all week and tend to be busy I save my photographing for the weekends. Oh how I loathe the Canadian winters and their poor lighting!







I did snap a few though -- just in time before we ate them all  the lighting went away.


These are soft, moist, insanely and intensely chocolate and sweetened lightly which is the perfect back drop for those sweet white chocolate pieces.











In a word, perfection.

But you make them YOUR way. And then send me pictures -- because that would make me happy. You have to feel bad for me, right? I mean look at all the cookies and treats I have around me!










I know. And thank you for the pity.


Talk soon,


Happy Brownie Cookie Bakin'!

XO

7 comments:

  1. These look heavenly, I'm definitely going to try them! Anyway I really have to buy a set of cups/spoons measurement, here in Italy we use grams/liters and trying to convert everything is a nightmare!!! - Lexi

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    Replies
    1. Thank you for stopping by Lexi! I hope you do try them, they are perfect for chocolate lovers! Conversions ARE a nightmare, I agree. I am really terrible at math so it always takes me a while to convert them! Hopefully you get to try it, anyways!

      - Summer

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  2. These brownie cookies are seriously all I am craving right now. They look so wicked and chocolaty!

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    Replies
    1. Thank you so much Thalia! They are exploding with chocolate! I broke a couple by accident and down the hatch they went! But...that doesn't count, right ;)!

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  3. I love the contrast between the chocolate cookie and the white chocolate chips! A brownie cookie sounds amazing!

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    Replies
    1. Thank you Kristine! I love it, too! It makes them stand out even more! Plus the more chocolate, the better (for me, anyway)!

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  4. Hi Summer,
    Sorry I can't find your contact page.
    We would like to invite you to join and be part of Kitchen Souk ( http://www.kitchensouk.com) , a new website that is curated for food phtoography submission, kitchen resources, blogger features and more!

    Please submit your food photos from your blog ( just like Foodgawker or Tastespotting ), we accept new posts and also from archives. It does not necessarily have to be a recipe, it can also be food event post, restaurant reviews, basically anything food related that you want readers to know.

    Every month we also have a cook and bake club challenge, so December will be on Cookie Challenge! Do you have any cookie recipes that you want to share with us? The monthly challenge photos will need to be submitted on 28th of every month ( ie 28th December for cookies), and we will dedicate that 24 hours to just salivate over your cookies!

    Let us know if you want to be contributor, and if you want to be featured on our ‘Blogger of the Week’ section.

    This website is created for all of you food bloggers and writers out there so come on over and let’s make this space merry.

    Hop over now to Kitchen Souk! http://www.kitchensouk.com


    Best
    Kitchen Souk team

    ReplyDelete