|Chocolate Brownie Cookies|
Three Years Ago: Crazy Feta and Berry Coffee Cake with Cinnamon Streusel Topping
Four Years Ago: Blueberry Cream Cheese Danish Cake and Watermelon Salad with Feta, Balsamic, and Basil
Chocolate Brownie Cookies
-1 lb semisweet chocolate, chopped
-4 tbsp unsalted butter
-4 large eggs, at room temperature
-1 1/2 cups sugar
-1 tsp vanilla
-1/4 tsp salt
-1/2 cup flour, sifted
-1/2 tsp baking powder
-1 cup semisweet chocolate chips
1. Place a glass heatproof bowl over a pot of simmering water and melt the chopped chocolate with the butter, stirring occasionally, until smooth.
2. In a second bowl, beat the eggs and sugar until thick and pale. Beat in the salt and vanilla. Fold in the melted chocolate, followed by the flour and baking powder. Mix in the chocolate chips.
3. Cover and chill the batter for at least one hour (you want it cold but still scoopable, so don't let it get too cold!).
4. Preheat oven to 350F. Line two baking sheets with parchment paper. Using a cookie scoop, scoop dough into rounds and place on prepared baking sheets. Bake for about 10 minutes, until cookies are dry on the edges and crackled on top. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
from Food and Wine Magazine, as seen on St. Louis Eats and Drinks