March 12, 2012

... Brownie Cookies

Brownie Cookies?  What could be better than that?!  Oh, I don't know, perhaps say, light brownie cookies?  Yes, you heard me right.  My new favorite cookbook wins again.  Yea new cookbook!

Sisters, brothers-in-law, and super adorable two-year-old nephews alike all love this amazing, chocolate, cookie.  You will, too, I promise.

Brownie Cookies
makes 34

12 ounces bittersweet chocolate, finely chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.  Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water.  Stir until melted, then remove bowl from heat and let cool.

In a small bowl, whisk together flour, baking powder, and salt.  In a large bowl, using an electric mixer, beat butter and both sugars on medium-high speed until fluffy.  Add eggs and vanilla and beat until combined.  With mixer on low speed, add chocolate and flour mixture in alternating batches; mix just until combined after each (do not overmix; the consistency will be more like brownie batter than stiffer cookie dough).

Drop dough by heaping tablespoons, about 2 inches apart, onto two parchment-lined baking sheets.  Bake, rotating sheets halfway through, until a toothpick inserted in center of a cookie comes out clean, 14 to 16 minutes.  Transfer cookies to a wire rack to cool completely.  (Cookies can be stored in an airtight container at room temperature up to 4 days.)

Taylor's Notes:
In one word... delicious.  I may have made a slight misjudgement on the size of the cookie as my batch only made 17... oops!  Still, I'm guessing a double-size cookie is less than one brownie of this deliciousness.  


1 comment:

Kate said...

i could've eaten ALL of these. they were so good!! thanks for sharing! next time i'm totally making an ice cream sandwich like you.