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07 March 2013

Brownie Cookies

I admit it - I'm a fan of multitasking desserts.  You know those desserts that combine two or more of my (your) favorite things.  In this case, it's brownies and cookies.  Not to mention chocolate - lots of chocolate.

While these don't turn out perfectly round, that's easily forgiven.  Depending on how long you bake them, you can have a nice fudgy center or cake-like center; I personally lean toward the fudgy alternative.  Served with a glass of cold milk, they are nearly irresistible.

Be warned, don't try to substitute the dark, bittersweet chocolate for semi or milk, the experience will be ruined.  And I wouldn't want that to happen for you.  Also, try substituting different types of chips for the chocolate chunks - a divine option is peanut butter chips.  Trust me.  Oh, and don't forget the milk!

Brownie Cookies
Printable Recipe
Adapted Taste of Home Magazine

Yield:  Approximately 18 cookies
Bake:  350°F for 11- 13 minutes

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Ingredients:

  • 2 2/3 cups (16 oz) bittersweet chocolate baking chips (minimum 60% cacao)
  • 1/2 cup unsalted butter, cubed
  • 4 eggs
  • 1 1/2 cups granulated sugar
  • 4 tsp. vanilla extract
  • 2 tsp instant coffee or espresso powder
  • 2/3 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/2 cups (12 oz) semisweet chocolate chunks or chips
Preparation:
  1. In a large saucepan, melt the bittersweet chocolate chips and butter over low heat, stirring until completely melted and smooth.  Remove from heat; cool slightly.
  2. In a small bowl, whisk the eggs, sugar, vanilla, and instant coffee until blended.  Whisk into chocolate mixture.
  3. In a bowl, mix the flour, baking powder, and salt; add to the chocolate mixture, mixing well.  Stir in the chocolate chunks.
  4. Drop by 1/4 cupfuls 3 inches apart onto parchment paper-lined baking sheets.  Bake at 350°F for 11-13 minutes or until set.  Cool on pans for 1-2 minutes; remove cookies to wire racks to cool completely.  Store in an airtight container.
Notes:
*Batter will spread, don't skimp on the 3-inch distance.
*If you have an ice cream scoop handy, use it to scoop the cookies.  Saves time and mess!

Happy baking!

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