Saturday, December 20, 2014

Double Chocolate Brownie Cookies

I am really excited, if you can't tell! I've been counting down for a LONG time, and it's finally here!
I didn't make a cake for my birthday because I had big plans to go out, but those plans are no longer happening, so here are cookies to celebrate instead!

These cookies are OUTRAGEOUS.
And if you're looking to be a little more over the top, sandwich some peppermint ice cream between two of them! It's fantastic!

Alternative names for these cookies included:
reindeer droppings
lumps o' coal
snowman buttons

Bah humbug much?
Double Chocolate Brownie Cookies
8 oz semisweet chocolate, chopped
4 Tablespoons unsalted butter
½ teaspoon baking powder
½ teaspoon salt
⅔ cup all-purpose flour
2 large eggs
¾ cup packed brown sugar
2 teaspoons vanilla
1 (12 oz) package milk chocolate chips

1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or silicone baking mats.
2. Melt semisweet chocolate and butter together in a double-boiler, stir occasionally. Remove from heat and set aside to cool slightly.
3. In the bowl of a stand mixer fitted with paddle attachment, beat eggs, brown sugar, and vanilla on medium until light and fluffy, about 2 minutes. Add in baking powder and salt, mixing until combined. Slowly mix in all-purpose flour until just combined. Stir in milk chocolate chips.
4. Using a small cookie dough scoop, scoop dough onto prepared baking sheets. Bake 12 to 15 minutes or until shiny and crackly, but still soft in the center. Cool 10 minutes on baking sheet then transfer to wire rack to cool completely.

Adapted from Martha Stewart 
Print Recipe Here

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