What a difference a day makes…yesterday it was warm and sunny and today it’s cold and rainy. So, if you’re like me, and taking a break from your action-packed week and settling indoors because of the rain, you’ll take pleasure in baking these moist and delicious cookies that are a snap to make. They’re like a dark rich brownie in the shape of a cookie — what an amazing concept! And if you love chocolate like we do, you’ll thoroughly enjoy every last crumb of these delightful bites! The dough is rolled in granulated sugar that cracks when it bakes giving them an inviting appeal and an even better taste.
Double Chocolate Brownie Cookies
Recipe adapted from Martha Stewart
1-1/2 cups all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 stick unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup honey
1-1/2 cups semi-sweet chocolate chips
1/4 cup granulated sugar
Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy. Add honey, and beat until fluffy. Reduce speed to low. Gradually add flour mixture, and beat until well combined. Mix in chocolate. Refrigerate for 30 minutes.
Drop heaping teaspoons of dough into granulated sugar. Roll to coat, shaping into balls. Transfer to parchment-lined baking sheets, spacing about 1 inch apart. Bake until tops are cracking and cookies are just set, about 9 minutes. Transfer sheets to wire racks, and let cool.
Your family will be glad that a rainy day brought such a yummy treat!