MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chewy Brownie Cookies
 Categories: Cookies, Snacks, Chocolate
      Yield: 18 Servings

    3/4 c  Semisweet or bittersweet
           - chocolate (113 g);
           - fine chopped
    1/2 c  Unsweetened cocoa powder
           - (42 g)
      1 ts Espresso powder
    1/2 c  Unsalted butter (113 g)
      2 lg Eggs; room temperature
    1/4 c  Granulated sugar (150 g)
    1/2 c  Dark brown sugar (107 g);
           - packed
      1 ts Kosher salt
      2 ts Vanilla extract
    1/4 c  A-P flour (90 g)
           Flaky sea salt;
           - for finishing

  Set oven @ 350°F/175°C.

  Line 2 large baking sheets with parchment paper.

  Put chocolate, cocoa powder, and espresso powder in a small
  heatproof bowl or glass measuring cup. Melt butter in a skillet or
  saucepan over medium-low heat until bubbly but not browned, about
  3 minutes, then pour over the chocolate mixture. Without stirring,
  let the mixture sit so the residual heat can melt the chocolate
  thoroughly while you whip the eggs and sugar.

  Put the eggs, both sugars and kosher salt in the bowl of a stand
  mixer fitted with a whisk attachment. (If using a hand mixer, a
  large bowl will do.) Whisk on medium-high speed until the mixture
  is pillowy and the sugars have begun to dissolve, 3 to 5 minutes.

  Stir the chocolate mixture until glossy and smooth. (If any solid
  pieces of chocolate remain, you can microwave the mixture in
  10-second bursts until everything is melted.)

  With the mixer on low speed, add the vanilla extract and then the
  chocolate mixture. Scrape the sides and bottom of the bowl to make
  sure the chocolate is evenly distributed, then add the flour and
  mix on low speed until only a few streaks of flour remain. To avoid
  overmixing, use a spatula to finish folding in the flour. The dough
  should be glossy and resemble a very thick brownie batter.

  Using a 2 tb (1 oz) scoop, scoop a heaping amount of the dough into
  mounds directly onto the parchment-lined baking sheets, with each
  portion at least 2" apart, yielding about 18 cookies. Work quickly
  to ensure the cookies stay shiny once baked.

  Bake for 8 minutes until the cookies have started to spread and
  take on a shiny outer surface, then remove the pans from the oven
  and whack them on the countertop a couple times to create a cragged
  top. (This also helps create a fudgier consistency.) Top with flaky
  sea salt and return to the oven to finish baking, for another
  2 minutes until shiny and slightly puffed. Cool for a couple
  minutes directly on the baking sheets before transferring to a wire
  rack to cool completely.

  Recipe by Vaughn Vreeland

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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