Better-than-Brownies Chocolate Cookies | Brown Eyed Baker

Photo Courtesy of browneyedbaker.com

Better-than-Brownies Chocolate Cookies | Brown Eyed Baker

Better-than-Brownies Chocolate Cookies

Makes 24 large cookies

2 2/3 cups (about 16 ounces or 466g) bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
4 eggs
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper of a silicone baking mat.

2. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.

3. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.

4. In a small bowl, sift together the flour and baking powder.

5. Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.

6. Scoop 1½ tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.

- Sent using Google Toolbar"

Many thanks BrownedEyedBaker!

Photo Courtesy of mybakingaddiction.com

Holiday Cookies of a kind....

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Many thanks to Modern Domestic!!!!

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Cookie Boy Japan: Creative and Unusual Cookies

Creative and Unusual Cookies

Japanese artist known as “Cookie Boy” bakes unique cookies in the shapes of cute animals and familiar objects. These wonderful baked creations are made for special occasions such as birthdays, weddings, and anniversaries.

http://cookieboy.boy.jp/index.html

Extreme Brownie Cookies

Extreme Brownie Cookies

Ingredients

   * 12 ounces (2 cups) bittersweet chocolate, chopped
   * 8 tablespoons (1 stick) unsalted butter
   * 3 eggs
   * 1 1/2 teaspoons vanilla extract
   * 1 cup sugar
   * 1/2 cup all-purpose flour
   * 1 1/2 teaspoons baking powder
   * 1/4 teaspoon salt
   * 6 ounces (1 cup) semisweet chocolate chips
   * 1 cup chopped pecans or walnuts (or a combination)

Directions

In the top of a double boiler set over very hot water, melt the bittersweet chocolate and butter. Allow it to cool.

Using an electric mixer, beat the eggs and vanilla in a mixing bowl until frothy. Slowly add the sugar and beat until the mixture ribbons off the beaters. Add the melted chocolate mixture. Stir to combine.

Sift the dry ingredients together. Add to the chocolate mixture and stir to combine. Fold in the chips and nuts. The dough will seem more like cake batter than cookie dough. Cover the mixing bowl with plastic wrap and refrigerate until the dough is well chilled (and more cookie-dough-like).

Set the oven to 350 degrees. Line several baking sheets with baking parchment.

Scoop up the chilled dough and roll with your hands into small balls the size of a whole walnut (in the shell). Place the cookies on the prepared pans, about 1 1/2 inches apart.

Bake about 12 minutes or a bit longer. The tops of the cookies should look dry and cracked. Allow to cool for a minute on the baking sheet, then remove to cake racks for further cooling.

Many thanks Bunny's OVen!

http://sites.google.com/site/bunnyswarmoven/extreme-brownie-cookies