Look at their flour-leveling skills! These two are well on their way to becoming my permanent soux chefs (is a head chef allowed two soux chefs?)
Well when the brownie cookies were done, we decided to make them sleepover-worthy by filling them with a scoop of vanilla ice cream. They're very good cookies on their own, and simply divine in "sandwich" form.
Here is the link to the Brownie Cookies recipe, and I'll also post it below.
Brownie Cookies
(Original recipe by Lindsey Johnson)
14 Tbsp. butter (1 3/4 sticks)
1 oz. unsweetened chocolate
1 1/2 cups firmly packed brown sugar
1/2 cup cocoa powder
1 whole egg
1 egg yolk
1-2 tsp. vanilla extract
Whisk together:
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F.
Place butter and unsweetened chocolate in a large, microwave-safe bowl. Microwave for several minutes on 50% power until melted. Whisk to combine. Add the brown sugar and the cocoa powder. Whisk well until smooth. Let the mixture cool slightly. Add egg and egg yolk, whisking well again. Add the vanilla.
Add the dry ingredients a little at a time and whisk well between additions. (You may need to switch to a wooden spoon towards the end. Add the chocolate chips
Use a small ice cream scoop (1 Tbsp. size) or two spoons to drop tablespoon size balls of dough onto a parchment lined baking sheet. Bake cookies for about 8-9 minutes. (Check a little before just to make sure...) The cookies will look dry on top, but will be soft in the middle.
Let the cookies cool on the baking sheet and then remove to a cooling rack to let the chocolate chips set before storing.
Makes about 3 dozen.
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1 comment:
These look sinful..I bet they had so much fun.
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