Brownie Cookies

I am not a chocolate person, nor am I brownie person, but sometimes you make things for the people that you love or the people who D&D_1012are your friends. That said, if, and that’s a big if, I’m going to eat a brownie, or a piece of one, I want an edge piece. I think most people are that way. That is why there is a pan that gives every piece of a brownie an edge. We gave one of those to our niece for her birthday a few years ago. Now Alton tells me I’m a dummy for doing so, but it made her happy.

So here I am making Brownie Cookies. For my friends. The idea here is a good one, the cookie should be fudg-y in the middle and a little crunchy on the edges. This recipe really pulls that off rather well.

1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp kosher salt
12 ozs semi-sweet chocolate chips
8 Tbs unsalted butter, cut into small pieces
1 cup sugar
3 large eggs
1 tsp vanilla
1 cup walnuts, chopped

Sift together over a piece of waxed paper, flour, baking soda, salt.

Melt chocolate and butter in the microwave in 30 second intervals, stirring in between, until smooth. Let cool just slightly.

In the bowl of a stand mixer, beat sugar and eggs until pale yellow and thick, 2 – 3 minutes. Add chocolate mixture to egg mixture and mix until incorporated.  Add in vanilla. Add in flour and mix until just incorporated. Add walnuts. Refrigerate until firm enough to scoop, 30 minutes or so.

While dough chills, preheat oven to 350 degrees. Line baking sheets with parchment.

Scoop heaping tablespoons of batter onto baking sheet about 2 inches apart. Batter will spread.

Bake until the tops are crackled and the edges are firm, 14 – 16 minutes. Let cool for a few minutes, then transfer to wire rack. Make sure baking sheets cool before using them again.

Source: Food Network Kitchen

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