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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 1 |
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The taste of brownies with the texture of a cookie. Ingredients:
1 1/4 cups all-purpose flour |
1/2 cup unsweetened cocoa powder, sifted |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
10 tablespoons unsalted butter, at room temperature |
1 1/2 cups sugar |
2 large eggs, at room temperature |
1 tablespoon vanilla extract |
Directions:
1. Position oven rack in the middle of the oven; preheat oven to 375°; lightly butter two 12x15 inch cookie sheets; set aside.
2. In a bowl, whisk the flour, cocoa powder, baking soda, and salt until combined; set aside.
3. In another larger bowl, cream the butter and sugar using an electric mixer on medium speed.
4. Continue beating until pale yellow and thick, about 5 minutes.
5. Beat in the eggs and vanilla, just until incorporated.
6. Stir in the flour using a wooden spoon or rubber spatula, just until incorporated; do not beat.
7. Drop the batter by tablespoonfuls about 2 1/2 inches apart onto prepared cookie sheets, making about 12 cookies on each.
8. Cover one cookie sheet loosely with paper or lint-free kitchen towel and set aside.
9. Place the other sheed in the oven and bake for 9 minutes (the cookies should be slightly soft, not cracked or hard).
10. Remove from the oven and let cool on the cookie sheet placed on a wire rack for 5 minutes.
11. Meanwhile, uncover the unbaked cookies and bake for 9 minutes.
12. Remove the partially cooled cookies from the sheet and let them cool completely on a rack.
13. Remove the second cookie sheet from the oven and repeat the cooling process.
14. Serve immediately, or cover the cooked cookies with plastic wrap for storage at room temperature; should stay fresh for about 2 days.
15. *Optional add-ins: stir in 1 cup of any of the following with the flour mixture—chopped pecans, chopped toasted hazelnuts, cocoa nibs, dried currants, mint chocolate chips, pinenuts, semisweet chocolate chips, white chocolate chips.
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