Chocolate Brownie Cookies

By -
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.

Comments

Jen Bridges said…
These look amazing! How long did you cook them at 350?
8:53 PM
Julie D. said…
For the time called for in the recipe. I just had the wrong temp but didn't realize it until they were done.
9:07 AM
Post a Comment

Popular posts from this blog

Amaretti

By -
Image
I kicked off our Christmas cookie season by whipping up a batch of Amaretti. Absurdly simple, these are some of my favorites ... basically meringue cookies with ground almonds mixed in. They were made much easier by the fact that I found Almond Meal at the Central Market so I didn't have to grind the almonds in the food processor. I also saw Pecan Meal and Hazelnut Meal there and am now wondering how those would work in variations. I'm not usually fond of meringues but love these so they had to go into the freezer ASAP otherwise we wouldn't have had many left. This recipe came from my mother and I'm not sure what cookbook it came from. However, it is not too different from other such recipes I've seen ... except it is a great deal simpler than some. Step 1: 2 large egg whites 2/3 cup sugar 1/2 teaspoon almond extract Beat egg whites until foamy, gradually beat in sugar and almond extract. Continue beating for several minutes until whites form very stiff, sh
Read more

Spicy Tuna Fish Cakes

By -
These are from Gordon Ramsay's Home Cooking and they will completely revolutionize the image that springs into your head when someone says "fish cake." They are fresh, lively, and absolutely delicious. Notes: we made this with tuna canned in water and they seemed rather dry. Later I realized that tuna packed in oil is much more common and would be a better choice both for moisture and (possibly) to help hold them together better. We couldn't find the kaffir lime leaves and, behold, the dish was delicious without them! Spicy Tuna Fish Cakes 1 pound good-quality tinned tuna (we used four 6-ounce cans) 6 tinned water chestnuts, drained and finely sliced 3 green onions, trimmed and sliced 1" piece of ginger, peeled and grated 3 tablespoons chopped coriander 1 red chili, seeded and finely chopped 3 kaffir lime leaves, finely chopped (rehydrated for 5 minutes in boiling water if dried) 2 teaspoons Thai fish sauce 2 eggs, beaten Vegetable oil, for fryi
Read more

Curried Cream of Chicken Soup

By -
This is from The Silver Palate Cookbook. It is simple, delicious, and a touch out of the ordinary, both because of the curry flavor and the "cream" method which calls for half-and-half but is just as good with regular milk! Step 1: 6 tablespoons butter (I use 2 tablespoons) 2 cups minced onions 2 carrots, peeled and chopped Cook over low heat, covered, until tender. Step 2: 2 tablespoons curry powder 5 cups chicken stock 6 parsley sprigs 1 chicken, quartered ½ cup rice Salt and pepper to taste Add all. Bring to a boil, reduce heat and cover. Simmer until chicken is done. Cool chicken in stock. Remove meat from bones and dice it. Step 3: 1 cup half and half (I use milk, either whole or 2%, depending on what I've got around) 10 ounces frozen peas, defrosted Remove fat from broth. Strain soup through strainer. Put solids and 1 cup stock in food processor and puree. Return to pot and add milk. Stir in reserved stock until
Read more