This past Sunday I was craving something sweet, but we had nothing much in the house. I flipped through my big binder of magazine clippings and came across this yummy looking cookie. It looked easy, and it was. I ignored instructions, made it all in a big bowl, and it was great. It’s originally from Hello! magazine (which I’ve never bought – no clue where it came from) but I’ve changed the instructions and substituted hazelnuts for baker Alice Medrich’s suggestion for walnuts or toasted hazelnuts. It’s just what we had on hand. These are really not so sweet and pretty deeply chocolatey. They are also a little bit brownie as well, which is a nice twist.
Not-So-Sweet Chocolate Brownie Cookies
Adapted from Hello! Magazine
4tbsp (60 grams) unsalted butter cut in chunks
8 oz bittersweet chocolate in chunks
1 cup sugar
1/4 tsp salt
1/2 tsp vanilla extract
2 large eggs
1/3 overflowing cup flour (overflowing bit should be about 1 tbsp)
1/8 tsp baking soda
1 cup hazelnuts (or walnuts or toasted pecans) chopped
1 cup chocolate chips
That’s it! Happy Baking!