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Chocolate Brownie Cookie Recipe |
Makes
about 4-1/2 dozen |
These cookies are really popular at Grace Baking,
San Francisco, CA. A pastry bag is faster than a spoon for piping the cookie
batter; use a #4 tip. It's okay to pipe the cookies close together; they
won't spread much during baking. |
 | 2 oz. (4 Tbs.) unsalted butter;
more for the pan |
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| 12 oz. bittersweet chocolate,
chopped |
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| 3 large eggs, at room temperature
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| 3/4 cup sugar
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| 2 tsp. vanilla extract
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| 1-1/2 oz. (1/3 cup) all-purpose
flour |
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| 1/4 tsp. baking powder
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| 1/4 tsp. salt
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1. Position an oven rack on the center
rung. Heat the oven to 350°F and line two baking sheets with parchment (or
grease and flour the pan).
2. In a double boiler over simmering water, melt the butter and chocolate. Stir
to combine; let cool. In an electric mixer with the whisk attachment, beat the
eggs and sugar on medium high to a ribbon consistency, 3 to 4 min. Take the bowl
off the mixer. Add the cooled chocolate mixture and the vanilla; stir to
combine. Sift the flour, baking powder, and salt together. Stir the flour
mixture and the nuts into the batter; let the batter rest for 5 min.
3. Spoon the batter into a pastry bag fitted with a #4 tip (or into a heavy-duty
zip-top bag with one bottom corner snipped to create a 2/3-inch diagonal
opening). For each cookie, pipe 1 Tbs. batter onto the lined baking sheet. While
you pipe the second tray, bake the first until the cookies are puffed and
cracked and the tops barely spring back when pressed, 8 to 10 min. The cracks
should be moist but not wet. Cool the cookies on a wire rack.
Variation -- Substitute 1-1/2 tsp. mint extract for the vanilla and the nuts.
From
Fine
Cooking Magazine
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