Thursday, April 2, 2009
Fudgie Brownie Cookies
Now these are some cookies. The type of cookie you make when you are craving chocolate and nothing but chocolate. These cookies offer the best of both worlds -- the texture and flavor of the best sorts of fudgie brownies in an easy to eat and carry cookie form. The only thing that might possibly make these better in my mind is adding some toasted walnuts or pecans, but even without those crunchy additions these are pretty damn great. Actually, in some ways these are even better than regular brownies because with a big pan of brownies you almost always end up with slightly overdone edges and slightly underdone middles. It's not the end of the world of course, but it can get annoying.
I found the recipe from my King Arthur Flour Cookie Companion while looking for a particular Polish Cookie called Chrusciki that a friend had recently requested, which happens to be near the back of the book in a section that I don't spend much time flipping through. In fact, I had never even noticed the recipe for these Fudgies before which is pretty surprising considering my chocolate addiction and my love for cookies in almost all forms.
The book suggests using these cookies as ice cream sandwich cookies and filling them with coffee flavored ice cream. It's not a bad suggestion, but since the cookies did not spread at all while baking I would suggest flattening them out a bit before popping them in the oven if you decide to go that route.
1 1/3 cups (8 0z) chopped bittersweet or semisweet chocolate
3 tbsp unsalted butter
1 cup sugar (I originally forgot to add this line to the recipe... sorry about that!)
3 large eggs
1 tsp espresso powder
1 tsp vanilla
1 cup all purpose flour
1/4 tsp baking powder
1/2 tsp salt
In a double boiler gently melt together the chocolate and butter, stirring until the chocolate has melted.
In a separate bowl beat together the eggs and sugar until they're thoroughly combined. Add this mixture to the melted chocolate, then stir in the remaining ingredients. The mixture will be liquid, like brownie batter. Cover and refrigerate for an hour or until it becomes stiff enough to handle.
Preheat the oven to 325. Line baking sheets with parchment paper or silpats.
Drop the batter by round blobs onto the baking sheets and bake for 10 to 12 minutes, or until the tops are shiny and cracked and the edges are set. You don't want to overbake them. Remove them from the oven and let them cool completely on the baking sheets before attempting to move them.