Saturday, July 30, 2016

Bittersweet Brownie Drops

These cookies have a super-intense chocolate flavor -- definitely an adult chocolate cookie packed with both melted bittersweet chocolate and chocolate chips.  My mom and I made them for a picnic on the Boston Harbor Islands, and they were so tasty (even if they got a little smushed in our pack).  They're really delicious on their own, and in my opinion even better crumbled up over ice cream! 

Bittersweet Brownie Drops (adapted from Sinfully Easy Delicious Desserts)
Makes about 30 cookies

4 T butter, cut into chunks
8 ounces bittersweet chocolate, chopped
Scant 1 cup (6.5 ounces) sugar
1/2 tsp vanilla
1/4 tsp salt
2 eggs
1/3 cup plus 1 T flour
1/8 tsp baking soda
1 cup chocolate chips
1/2 cup chopped walnuts

1. Preheat oven to 350 and line baking sheets with foil or parchment.
2. Melt butter and chocolate together.  Stir in sugar, vanilla, and salt.  Beat in each egg one at a time, stirring well until incorporated.
3. Whisk together the flour and baking soda in a separate bowl, and then stir into the chocolate mixture.  Stir vigorously until the batter is smooth, glossy, and comes away from the side of the bowl.
4. Make sure the batter is cool, and then stir in the chocolate chips and walnuts.
5. Scoop rounded tablespoons of batter onto the lined cookie sheets.  Bake 10-12 minutes, until the cookies are puffed and crackled on the surface, but slightly soft to the touch.
6. Cool on wire racks, and then store in an airtight container for up to 2-3 days.

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