These gems are courtesy of Trisha's Southern Kitchen. *I did adjust for altitude after reading reviews that their cookies flatten out some. Also suggested was to make for smaller cookies; but I rather like the look of the larger ones; being a "brownie cookie". I almost disregarded the recipe; until my daughter-in-law commented on them! This made exactly 2 dozen cookies. *There is a tutorial video on Food NetWork worth watching before making.
Ingredients:
- 2 sticks butter, softened
- 1 1/4 cups granulated sugar (*decrease by 1 tablespoon)
- 3/4 cup brown sugar (*decrease by 1 tablespoon)
- 1 ounce unsweetened baking chocolate, melted
- 3 large eggs, at room temperature (*increase liquid by adding 1 tablespoon water)
- 2 1/2 cups flour (*increase by 2 tablespoons)
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoon baking powder (*add just a pinch less)
- 1 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1 1/2 cups semisweet chocolate chips
Directions:
Preheat oven to 350-degrees. Line a large baking sheet with parchment paper.
In a stand mixer with beater blade attachment, beat the butter, sugar, brown sugar and melted chocolate until smooth.
Add the eggs and mix until fully combined
Sift together the flour, cocoa powder, baking powder and salt in a bowl and add slowly to the batter until mixed.
Add the vanilla and fold in the chocolate chips.
Drop by generous spoonfuls onto prepared baking sheet, about 2 inches apart.
Bake for 15 minutes.
Transfer to wire rack to cool.
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