Thursday, April 9, 2009

irresistible brownie cookies

I have a problem - I'm addicted to reading food blogs, addicted to searching for the perfect recipes to try, and addicted to making them as soon as I possibly can. I spend way too much of my free time looking for new & interesting recipes to try. It's only a problem now because I have other things on my plate that I need to focus on...sigh...

I made these last night...after a long day of working, then catsitting for a friend (who's in Hawaii on her honeymoon!), then studying for my exam, I arrived home at 9:30 pm. I parked myself on the couch with full intentions of calling it a day and catching up on some tivo-ed shows. Then I found this recipe and couldn't resist making these right then. So from 10:30 to midnight last night I made cookies. I highly recommend you find some time sooner rather than later to make these, they're beyond delicious.

irresistible brownie cookies
8 ounces bittersweet chocolate (chopped or in chips)
3 Tablespoons butter
1 cup sugar
3 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoons sea salt
assorted toppings - toasted coconut, pretzel pieces, peanut butter chips

In a double boiler, or in the microwave, gently melt together the chocolate and butter. Stir till all the chocolate melts.

In a separate bowl, beat together the sugar and eggs till they’re thoroughly combined. You don’t need a mixer, just do it in a medium sized bowl with a wooden spoon. Add the hot melted chocolate, then stir in the remaining ingredients, Refrigerate the batter like dough for at least a half hour, the longer the better as it makes the dough easier to handle!

Preheat the oven to 325 degrees F. Drop the cookie dough by teaspoons onto greased baking sheets. Leave about 2″ between the dough balls, as they’ll spread as they bake.

Bake the cookies for 11 to 12 minutes, until their tops are shiny and cracked - when they’re cracked all the way across the top surface, they’re done. The point is, you want these baked all the way through, but just barely; additional baking makes them more crisp rather than chewy. Remove the cookies from the oven, and top each with pretzel pieces (I even sprinked a tiny bit of sea salt on these too), toasted coconut, peanut butter chips, etc. or just leave plain as they're just as good. Wait 5 minutes then transfer the cookies to a wire rack to cool.
original recipe adapted from www.joythebaker.com

2 comments:

Hazel's mom said...

Oh no, more sweets for me to try! Good thing I can always send a plate to work with Eric.
I wanted to let you know that you take such great photos of your ingredients, tools, finished product, etc. The photos make me want to try your recipes all the more!

Sarah Hutchison said...

Thanks Shalimar...I think I found my new hobby... :-)