Tuesday, March 24, 2015

Brownie Cookies

It is no secret that I love a good brownie. I like peanut butter brownies, frosted diner brownies, brownies made with beer... the list could go on for a while. I used to be all about the center brownie. You know the one... it is the most under-baked square, the hardest to remove from the pan. It is the butterball. In recent years I have decided I like brownies that are more... crackled. Give me a corner piece that is equal parts gooey, chewy and super crackly on top. Please/thank you.

These cookies are all about that crackle. They are super decadent and perfect for when you need all of the chocolate. Despite being made with nearly a pound of bittersweet chocolate, these cookies aren't too sweet. Then again, I have a pretty high tolerance for sweet desserts. So maybe I am full of it.

More chocolate chips, because the dough isn't chocolate-y enough...

These are just lovely.

Brownie Cookies 
from The Dahlia Bakery Cookbook (listed as Chocolate Truffle Cookies)
adapted to make 10-12 large cookies

1/2 c + 2 Tablespoons AP flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 Tablespoons + 1/2 teaspoon cocoa powder
1 c bittersweet chocolate chips
5 Tablespoons butter, unsalted and room temperature
1 c + 2 Tablespoons granulated sugar
3 eggs
10 oz bittersweet chocolate, melted and cooled slightly
1/2 Tablespoon vanilla extract
powdered sugar, for finishing (optional)
- - -
pre-heat oven to 350F
1. In the bowl of a stand mixer fitted with a paddle attachment combine sugar and butter until well mixed; scrape down bowl
2. In a separate bowl combine flour, baking powder, salt and cocoa
3. With the mixer on medium speed add eggs one at a time; scrape down bowl
4. Increase mixer speed to high and mix for 2-3 minutes (mixture will become fluffy and lighter in color)
5. Add melted chocolate and vanilla to the mixer; mix on medium until well combined scraping the bowl as necessary
6. Remove bowl from mixer and use a spatula to fold in dry ingredients; fold in the chocolate chips
7. Line two baking sheets with parchment paper and, using a 2 oz (scant 1/4c) cookie scoop, portion dough leaving 1-2" in between each cookie
8. Lightly press down on the top of each cookie
9. Bake at 350 for 15-18 minutes until tops appear evenly crackled
10. Cool completely before sprinkling with powdered sugar

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