Chocolate Brownie Cookies

I wouldn't have believed how good these cookies are. They're more trouble than brownies, but I am not in love with brownies. I am in love with these.

From Cook's Country.

Chocolate Brownie Cookies
Makes 20

Step 1
5 ounces flour
3/4 ounce Dutch-processed cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt

Preheat oven to 300°. Whisk all together, set aside.

Step 2
10 ounces bittersweet chocolate, chopped, divided
3 tablespoons vegetable oil
1 tablespoon butter
2 tablespoons whole milk

Microwave 6 ounces chocolate, oil and butter in medium bowl at 50 percent, stirring halfway through, until melted. About 3 minutes.

Whisk milk into chocolate until combined.

Step 3
7 ounces sugar
2 large eggs

Whip in stand mixer on medium-high until very thick and pale, about 4 minutes. Whisk in chocolate mixture by hand until uniform. Fold in flour mixture until thoroughly combined. Fold in remaining 4 ounces chocolate.

Step 4
Using 1-tablespoon measure or #30 scoop, scoop 10 heaping tablespoons of batter onto a rimmed baking sheet lined with parchment paper (you should have 20 cookies total).

Bake until until cookies are puffed and covered with large cracks (cookies will look raw between cracks and seem underdone), about 16 minutes.

Let cool completely on sheets. Store in airtight container at room temperature for up to 3 days. Cookies freeze well.

Note:
Baking at 300° results in cakey cookies. I originally mistakenly baked these at 350° which resulted in chewy wonderful cookies (guess which ones I prefer?). Try both methods and see which you like best.

Coquito

We recently discovered this delicious Latin American drink which seems like a good equivalent to eggnog. If eggnog were a coconut delight.

This is from Cook's Country.

Coquito
Serves 8-10

Step 1
1 15-ounce can Coco Lopez cream of coconut
1 14-ounce can coconut milk
1 12-ounce can evaporated milk
1-1/4 cups gold rum
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Whisk all ingredients together in large pitcher until combined. Refrigerate for at least 1 hour or up to 3 days.

Step 2
Just before serving, working in batches, transfer cream of coconut mixture to blender and process until slightly frothy, about 1 minute per batch. Serve over ice, garnished with extra nutmeg.