Thursday, December 17, 2015

Brownie Cookies

Ok, let me start off by saying that I think this just might be your new favorite chocolate cookie. Now, you may ask "Is it really that good?" In a word, YES! It's seriously that good! I've tasted many different chocolate cookies and the brownie-ness of this one just puts it WAY ahead of the others. It's everything you want in a chocolate cookie. It has DEEP chocolate flavor and it's rich and fudgy and chewy, just like a brownie. SO GOOD! And the dusting of powdered sugar makes it look perfectly festive on a tray of holiday cookies. They're easy to make too! So, thanx go to Ree Drummond for the recipe. I'll definitely be making these again and again. You should too!

4 ounces baking chocolate (unsweetened or bittersweet)
2 cups granulated sugar
2 sticks salted butter, softened
3 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1/4 cup plus 1 tablespoon cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
Powdered sugar, for dusting

Preheat the oven to 350 degrees F. 
 Line a baking sheet with a silicone baking mat or parchment paper. Put the chocolate in a microwave-safe bowl and melt it in the microwave, 10 seconds at a time, until melted. Stir and let cool. Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix. Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined. Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are poufy and set, 11 to 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough. Once cool, sprinkle generously with powdered sugar.

To make your cookies all the same size, use a tablespoon to measure your chilled dough, then roll it into balls before placing on your baking sheets and baking as directed. You'll end up with perfectly round cookies that are all the same size!

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