Well we made it through one more work week and the whole month of January…that calls for a celebration if you ask me! These cookies have been taunting me ever since I laid eyes on the recipe a few weeks ago. A cookie that tastes like a brownie? Count me in! Even if you are still sticking to your new years resolution to eat healthier, you have to give these babies a try! After all it’s all about moderation, right? 😉 These ooey, gooey Double-Chocolate Brownie Bites are what dreams are made of. Crisp edges, tender centers, and a rich fudgy flavor. Serve warm from the oven with a tall glass of milk. 😀
My Little Sweet Pea is now two months old. Seriously? Two months already!? Unbelievable! This past month was full of all sorts of firsts for my little man. He is smiling all the time now, grabs and holds his toys, coos and most nights sleeps at least 9 hours straight! So much different than having to get up every two to three hours the first couple weeks! He had his two month shots this morning and it was so sad to watch. The look on his face was pure shock as soon as they stuck the needle into his little leg. He’ll be getting extra snuggles tonight for all of the trauma he had to endure! 😉 Here’s my little sweet pea’s two month photo…all 11 pounds of sugary sweetness! In case you missed his one month photo, click here!
Yield: 3 dozen cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
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, softened
1/2 cup packed dark-brown sugar
1/2 cup honey
1 teaspoon vanilla extract
1 1/2 cups (7 ounces) semisweet chocolate chunks
1/4 cup granulated sugar
Heat oven to 325 degrees F. Line two baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the brown sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the honey and vanilla and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Fold in chocolate chunks.
Drop by rounded tablespoons onto prepared baking sheets and bake for 8-10 minutes or until tops are cracking and cookies are just set. Cool the cookies on the baking sheets about 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
Source: adapted from Martha Stewart Living, July 2011
One Year Ago: Heartland Oatmeal Turtle Bars
Two Years Ago: Red Velvet Cheesecake Brownies