These have been named by my little Jiya, my 6 year old daughter… just thought I’d mention that 😉
The minute she saw that there was icing sugar involved in this recipe, she said, ” it’s going to snow!!”…. and she dove her finger into the bowl of sweet, soft sugar! These are the perfect combination of soft, chewy biscuit (or cookie)… and fudgy brownies… its WIN WIN, as I say!!! You cannot go wrong with this recipe, it’s just going to make you happy …. I know I say this A LOT…. and I am extremely repetitive…. but listen… there are just some really simple things out there that are intended for full on sweet happiness…. these are those things…
This recipe has been adapted from Allrecipes.com….
- 3/4 cups all-purpose flour
- 3/4 cups wholewheat flour
- 1-1/2 cups sugar
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 6 Tablespoons unsalted butter, melted and cooled to room temperature
- 3/4 cup cocoa powder, dutch process preferred
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup confectioners’ sugar, for coating
- In a large bowl, combine flour, sugar, baking powder, and salt until evenly mixed. Set aside.
- Scrape the melted butter into a smaller bowl with a spatula and add the cocoa powder. Stir until combined and no lumps remain. Mix vanilla extract with eggs, then whisk into cocoa butter mixture.
- Add wet mixture to dry flour mixture and mix thoroughly by hand with a rubber spatula. It may seem as if you need more liquid, but do not add any. Just keep folding and pressing until the mixture comes together. It will eventually reach the consistency of stiff brownie batter. Fold in chocolate chips. Refrigerate dough for 30 minutes to firm up. I roll the dough into 2 logs and wrap tightly with plastic wrap.
- Preheat oven to 180 degrees C. Line two baking sheets with parchment paper. (If you do not line the baking sheets, be sure to lightly grease them.)
- Pour confectioners’ powdered sugar into a small bowl. Scoop dough by teaspoons, roll into balls, and drop into powdered sugar, rolling around to cover completely. Place on prepared baking sheets 1-1/2 inches apart.
- Bake cookies for 12 to 15 minutes. The cookies will spread, puff a bit, and form cracks. The longer you cook them, the more crispy they will become. For me, 12 minutes was ideal. Let cool 10 minutes on the cookie sheets before using a spatula to remove to racks and cool completely. Store in a covered container.
Biscuits, cookies… potato, potaaaato….
I REALLY recommend you make these…. I’m sure that even without the icing sugar they’re great, just like a brownie… warm, with a scoop of vanilla icecream…. I know you want to… 😉 And it’s totally ok, it’s Christmas, COME ON!!!
Happy Holidays 🙂