Yes! More cookies and ice cream. In fact, I have several cookie drafts waiting to be shared. All of a sudden, it just feels like it’s finally time. 🙂
These cookies are a fabulous hybrid of a fudgy brownie and a cookie. This recipe was adapted from The Fearless Baker by Erin Jeanne McDowell via The New York Times, contributed by Melissa Clark. I weighed the dry ingredients, included the cinnamon, and used 70% cacao dark chocolate chopped into chunks. Great.
Yield: about 2 dozen cookies
- 3 eggs
- 3 cups/340 grams confectioners’ sugar
- 1 ½ cup/106 grams unsweetened cocoa powder
- ½ teaspoon ground cinnamon, optional
- ¼ teaspoon fine sea salt
- 1 ½ teaspoons vanilla extract
- 1 cup/140 grams bittersweet chocolate chunks (I used 70% cacao dark chocolate)
- Flaky sea salt, for sprinkling (I used Fleur de Sel)
- Heat the oven to 350 degrees, preferably on convection. Line 2 rimmed baking sheets with parchment paper.
- In a large bowl, whisk the eggs until well blended.
- In another large bowl, sift together confectioners’ sugar, cocoa powder, cinnamon and salt.
- Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk.
- Stir in vanilla and chocolate chunks.
- Use a large 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them. (I baked 9 on each baking sheet.) Sprinkle with flaky salt.
- Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes.
- Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.