Double Dark Chocolate Brownie Cookies
1 cup flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 ounces good-quality dark chocolate (4 ounces
coarsely chopped, 4 ounces cut into 1/4-inch chunks)
1/2 cup butter
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla
Preheat the oven to 325 degrees. Line cookie sheets
with parchment.
Melt 4 ounces of chocolate with the butter in a
double boiler until smooth and shiny. Set the bowl of melted chocolate aside
to cool slightly. In a separate bowl whisk together the dry ingredients:
flour, cocoa, baking soda and salt and set aside.
When the chocolate has cooled, pour it, along with
the sugar, eggs and vanilla, into the bowl of an electric mixer and
beat until well combined.
Add the dry ingredients and beat until combined.
Fold in chocolate chunks.
Use a small ice cream scoop to make balls of dough
and space them 2 inches apart on the baking sheets, as these cookies will
spread while baking. Bake the cookies for approximately 15 minutes, the
cookies will be soft, flat and slightly cracked - do not overbake or the cookies
will be hard and dry. The cookies will firm up as they cool. Cool the cookies
on wire racks.
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