Subj : NYT Most Popular 2024-35
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From : Dave Drum
Date : Mon Jan 27 2025 13:48:59

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chewy Brownie Cookies
Categories: Cookies, , snacks, Chocolate
     Yield: 18 servings

   3/4 c  (113 g) fine chopped
          - semisweet or bittersweet
          - chocolate
   1/2 c  (42 g) unsweetened cocoa
          - powder
     1 ts Espresso powder
   1/2 c  (113 g) unsalted butter
     2 lg Eggs; room temp
   1/4 c  (150 g) granulated sugar
   1/2 c  (107 g) (packed) dark brown
          - sugar
     1 ts Kosher salt
     2 ts Vanilla extract
   1/4 c  (90 g) A-P flour
          Flaky sea salt; for
          - finishing

 Set oven @ 350ºF/175ºC.

 Line 2 large baking sheets with parchment paper.

 Put chocolate, cocoa powder and espresso powder in a
 small heatproof bowl or glass measuring cup. Melt butter
 in a skillet or saucepan over medium-low heat until
 bubbly but not browned, about 3 minutes, then pour over
 the chocolate mixture. Without stirring, let the mixture
 sit so the residual heat can melt the chocolate
 thoroughly while you whip the eggs and sugar.

 Put the eggs, both sugars and kosher salt in the bowl of
 a stand mixer fitted with a whisk attachment. (If using
 a hand mixer, a large bowl will do.) Whisk on
 medium-high speed until the mixture is pillowy and the
 sugars have begun to dissolve, 3 to 5 minutes.

 Stir the chocolate mixture until glossy and smooth. (If
 any solid pieces of chocolate remain, you can microwave
 the mixture in 10-second bursts until everything is
 melted.)

 With the mixer on low speed, add the vanilla extract and
 then the chocolate mixture. Scrape the sides and bottom
 of the bowl to make sure the chocolate is evenly
 distributed, then add the flour and mix on low speed
 until only a few streaks of flour remain. To avoid
 overmixing, use a spatula to finish folding in the
 flour. The dough should be glossy and resemble a very
 thick brownie batter.

 Using a 2-tablespoon/1-ounce scoop, scoop a heaping
 amount of the dough into mounds directly onto the
 parchment-lined baking sheets, with each portion at
 least 2" apart, yielding about 18 cookies. Work quickly
 to ensure the cookies stay shiny once baked.

 Bake for 8 minutes until the cookies have started to
 spread and take on a shiny outer surface, then remove
 the pans from the oven and whack them on the countertop
 a couple times to create a cragged top. (This also helps
 create a fudgier consistency.) Top with flaky sea salt
 and return to the oven to finish baking, for another 2
 minutes until shiny and slightly puffed. Cool for a
 couple minutes directly on the baking sheets before
 transferring to a wire rack to cool completely.

 By: Vaughn Vreeland

 Yield: 18 cookies

 RECIPE FROM: https://cooking.nytimes.com

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