Tuesday, August 25, 2009

Brownie Cookies

Dennis requested something chocolatey so I thought these cookies looked good. Not as thick as a brownie, and perfect to make an ice cream sandwich out of. The recipe says it makes 34 cookies but I guess I was more liberal with my heaping tablespoons since I got closer to 26 cookies. Dennis gave them two thumbs up and it's nice to make something brownie-like that doesn't come from a box.
Also, the recipe says to use parchment paper on the cookie sheets but we used Silpat baking mats instead. If you don't have them, get them! They're so easy to clean and the cookies come right off.

Brownie Cookies (from Everyday Food)

12 ounces bittersweet chocolate, chopped (I used a bag of bittersweet chocolate chips)
1/2 cup all-purpose flour (spooned and leveled)
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 let cool.

In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugars until lightened in color. Add eggs and vanilla. Beat until combined. With mixer on low, alternately beat in chocolate and flour mixture; mix just until combined (do not overmix).

Drop dough by heaping tablespoons, about 2 inches apart, onto two parchment-lined baking sheets. Bake until a toothpick inserted in center of a cookie comes out clean, 14 to 16 minutes.

Transfer to wire racks to cool.