Chocolate Brownie Cookies (fine Cooking)

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Chocolate Brownie Cookies (fine Cooking)

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 oz. unsalted butter -- (4 Tbs.) more for the pan

12 oz. bittersweet chocolate -- chopped

3 large eggs -- at room temperature

3/4 cup sugar

2 tsp. vanilla extract

1 1/2 oz. all-purpose flour -- (1/3 cup)

1/4 tsp. baking powder

1/4 tsp. salt

4 oz. chopped toasted pecans -- (1 cup)

 

Position an oven rack on the center rung. Heat the oven to 350°F and line two

baking sheets with parchment (or grease and flour the pan).

 

In a double boiler over simmering water, melt the butter and chocolate. Stir to

combine; let cool. In an electric mixer with the whisk attachment, beat the eggs

and sugar on medium high to a ribbon consistency, 3 to 4 min. Take the bowl off

the mixer. Add the cooled chocolate mixture and the vanilla; stir to combine.

Sift the flour, baking powder, and salt together. Stir the flour mixture and the

nuts into the batter; let the batter rest for 5 min.

 

Spoon the batter into a pastry bag fitted with a #4 tip (or into a heavy-duty

zip-top bag with one bottom corner snipped to create a 2/3-inch diagonal

opening). For each cookie, pipe 1 Tbs. batter onto the lined baking sheet. While

you pipe the second tray, bake the first until the cookies are puffed and

cracked and the tops barely spring back when pressed, 8 to 10 min. The cracks

should be moist but not wet. Cool the cookies on a wire rack.

 

Variation -- Substitute 1-1/2 tsp. mint extract for the vanilla and the nuts.

 

Yields about 4-1/2 dozen cookies.

 

Source:

" www.FineCooking.com "

S(Originally Appeared):

" From the pages of Fine Cooking Magazine "

 

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Per Serving (excluding unknown items): 3140 Calories; 248g Fat (62.2% calories

from fat); 56g Protein; 283g Carbohydrate; 53g Dietary Fiber; 685mg Cholesterol;

877mg Sodium. Exchanges: 8 Grain(Starch); 4 1/2 Lean Meat; 48 Fat; 10 Other

Carbohydrates.

 

NOTES : These cookies are really popular at our bakery, Grace Baking. A pastry

bag is faster than a spoon for piping the cookie batter; use a #4 tip. It's okay

to pipe the cookies close together; they won't spread much during baking.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0