A few weeks ago, John.e came home from work with a surprise for me – I love when he does that! I’ve often turned down his offer to buy me a cookbook for two reasons. The first reason is that I really don’t want another book laying around, and the second is I’m a Pinterest addict and I can find anything I’m looking for there! Despite that though, he came home with Ricardo’s Best Cookies magazine. (I think he was trying to soften me up so that I wouldn’t roll my eyes at his new Star Trek Wars magazine!)
Unbeknownst to him though, I’m a fan of Ricardo! I used to watch his Food Network show – Ricardo & Friends – religiously, but I’ve not been able to locate it for the past few years. I’m not it’s still in syndication. However, his website (www.ricardocuisine.com) has a vast collection of recipes, videos, and even a Ricardo store!
After leafing through the magazine, there were a few cookie recipes that stood out. This one particularly begged to be made. It’s such a simple recipe with very little ingredients, and the result was very good! I did make one change. The original recipe had much less flour which would have yielded a softer cookie. But, I prefer a more solid cookie, so I increased the flour by 1/2 cup. If you want a softer cookie, just use 1/2 cup less than the recipe I’ve provided below.
In the magazine, Ricardo suggests sandwiching two of the brownie cookies together with vanilla ice cream. I need to try that!
- 225 grams dark chocolate chips
- 3 tablespoons butter
- ¾ cup all purpose flour
- ¼ teaspoon baking powder
- 2 eggs
- ½ cup brown sugar, lightly packed
- Preheat your oven to 350 degrees.
- Using a double broiler, gently melt the dark chocolate and butter together. Allow the mixture to cool.
- In a large bowl, whisk together the flour and the baking powder and set aside.
- In another bowl, whisk together the brown sugar and the eggs.
- Add the egg mixture to the chocolate mixture and stir well to combine.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Using a small ice cream scoop (I used a 1.5 tablespoon sized scoop), place mounds of the batter on silicone or parchment lined baking sheets. Be careful not to place the batter too close. The batter is thin and will spread.
- Bake, one baking sheet at a time, on the middle rack for 11 minutes.
- Allow cookie to cool on the baking sheet for two minutes before transferring to a cooling rack to set.