Brownie Cookies

 

These are probably the most delicate cookies I’ve ever had.  And, I don’t mean delicate in flavor.  The flavor’s amazing! They’re physically very crumbly and light, but that’s also why they’re so attractive.  They have the taste of a brownie, without being too overpowering in the chocolate department.  This brownie cookie hybrid melts in your mouth and it really doesn’t take many chews before you noticed you’ve consumed the whole thing.

I kind of think that two of these cookies is the equivalent of one brownie, in size and thickness.  According to that logic, I can have 4 cookies easily, because really that’s only 2 brownies, right?  Like the way I did the math there?  When I was a teacher, I taught multiplication using Hershey’s milk chocolate bars.  I’m beginning to think that integrating chocolate into math is not a bad thing!

 

Brownie  Cookies

adapted from browneyedbaker.com

2 2/3 cups (about 16 ounces) bittersweet chocolate, chopped

4 tablespoons unsalted butter, at room temperature

4 eggs

1 1/3 cups granulated sugar

1 teaspoon vanilla extract

½ cup all-purpose flour

½ teaspoon baking powder

1 cup semisweet or bittersweet chocolate chips

1 cup chopped walnuts (optional)

Preheat the oven to 350°F. Line two large baking sheets with parchment paper of a silicone baking mat.

Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.  You could also use the microwave here.

In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.

In a small bowl, sift together the flour and baking powder.

Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.

Wait for batter to harden in refrigerator 15 minutes, then scoop 1½ tablespoons of dough (#30 cookie scoop) onto prepared (with parchment paper) baking sheets. Bake for 12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.

Makes 24 large cookies

 

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