MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chewy Brownie Cookies
Categories: Cookies, Snacks, Chocolate
Yield: 18 Servings
3/4 c Semisweet or bittersweet
- chocolate (113 g);
- fine chopped
1/2 c Unsweetened cocoa powder
- (42 g)
1 ts Espresso powder
1/2 c Unsalted butter (113 g)
2 lg Eggs; room temperature
1/4 c Granulated sugar (150 g)
1/2 c Dark brown sugar (107 g);
- packed
1 ts Kosher salt
2 ts Vanilla extract
1/4 c A-P flour (90 g)
Flaky sea salt;
- for finishing
Set oven @ 350°F/175°C.
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 tb (1 oz) 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.
Recipe by Vaughn Vreeland
Recipe FROM:
https://cooking.nytimes.com
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