Today I had another triumph in cooking!  We all know about my struggles in the brownie department, but today I successfully made a batch of chewy, chocolate brownie cookies!  Yes, brownie cookies, and yes, from scratch. No brownie mix!

Just in time for Bake Cookies Day!!

Last night I had a craving for chocolate cookies, more specifically I wanted to make them.  Right at that moment I started searching for a recipe.  As soon as I found one I, I went to Pinterest and pinned it, so I wouldn’t forget it and decided I would cook them today!

So this evening I went to the grocery to buy the ingredients that I knew weren’t already in my mother’s kitchen.  That’s when I ran into my first speed bump.  The recipe called for unsweetened cocoa powder.  When I arrived at the baking aisle in the grocery store I saw two things, baking cocoa powder and regular old Hersey’s cocoa powder.  I thought to myself, “Self…this Hershey’s cocoa powder seems like the stuff I make chocolate milk with, but this baking cocoa powder seems like something I should be using since I am baking.”  After looking at both items for about three minutes and pacing back and forth through the aisle like a crazy woman I finally decided on the unsweetened baking cocoa powder.  It just felt right.  The rest of my shopping experience was a lot smoother.

My second bump in the road occurred when my sister/sous chef questioned if I should be using self-rising flour or all purpose.  The recipe did not specify so I called my other sister, the baking expert, but she didn’t answer.  Then I called my mom, the baking queen, but alas, she did not answer.  My sous chef began to google but she was getting conflicting information.  At that point I decided to take a seat and finish eating my leftover Chipotle from lunch.

I know this has nothing to do with cookies but I just wanted ya’ll to see the clear distinction between introverts and extroverts. Fascinating isn’t it?

Finally, the baking expert called me back and advised me to use the all-purpose flour, especially since my recipe called for baking soda and powder.  Apparently self-rising flour is for biscuits and things of that nature, you learn something new every day.

My third thing that went bump in road was solved quickly.  My dear baking expert sister asked if the butter I was using was salted or unsalted.  She instructed me to not add any extra salt if I was using salted butter.  As far as I could tell I was using salted butter because sodium was listed in the nutrition facts but just to be sure I sent her a picture of the box.  She called me back about a second later to inform me that I bought margarine and not butter.  It’s amazing that I’m writing this blog since today it was proven that I cannot read.  Lucky for me she had some butter stashed away with the rest of her baking supplies.  Shoutout to her for coming through in the clutch!

For the record I’d just like to say that I don’t see the words margarine written anywhere on this box…just saying.

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Look at that beautiful perfectly mixed dough!

Once everything was mixed I put the dough in the fridge and began to preheat the oven.  I also took that time to start soaking my dirty dishes and cleaning all the chocolate residue off the table.

Almost ready for the oven!

After 30 minutes passed I took my dough out the fridge and prepared it for the oven.  I put some wax paper on top of a cookie sheet and started scooping dough out of the bowl with a spoon.  After I scooped it I rolled it in my hands.  Once I used up all the dough I had 11 cookies that I baked at 350° for 10 minutes.  I let them cool for a few minutes and then I finally got to taste them!

Before…

AFTER!!!!

I think I did pretty good job on my first set of baked-from-scratch cookies!   They were definitely soft and super chocolatey!  My only critique is that they could’ve been sweeter.  But maybe I just have an intense sweet tooth because my Dad seemed to think that they were fine as is.

I may decide to make some again next week for the big guy in red.  I may tweak the recipe a little bit too…we’ll see.  All in all I had a great time baking these cookies, despite the hardships.  I’m open to suggestions for ways to make them better or what to bake next!  Let me know in the comment section!