Thursday, December 8, 2011

Day 8: Double Feature - Brownie Cookies (2 Recipes)

Day 8:  Double Feature - Brownie Cookies (2 Recipes)

Today is National Brownie Day.  Take some time to relax and enjoy a rich, fudge brownie in honor of the occasion. Many sources say that brownies originated in New England during the early twentieth century, but there are many variations to the tale. One story says that a Boston chef mistakenly added melted chocolate to a batch of biscuits, thus creating the first brownies. Another version claims that a housewife in Bangor, Maine was making a chocolate cake but forgot to add baking powder. The cake did not rise properly and, instead of throwing it out, she served it in flat pieces.
Double Chocolate Brownie Cookies

Keeping with the 12 Days of Cookies Theme, here is are two Brownie Cookie Recipes.  Since I found two recipes; I'll post them both since they look so great.  Enjoy.

Double Chocolate Brownie Cookies
1 1/2 cups all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 stick unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup honey
7 ounces semisweet chocolate, coarsely chopped (1 1/2 cups)
1/4 cup granulated sugar

Preheat oven to 325 F. Whisk together flour, cocoa powder, baking soda, and salt. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy. Add honey, and beat until fluffy. Reduce speed to low. Gradually add flour mixture, and beat until well combined. Mix in chocolate. Refrigerate for 30 minutes.  Drop heaping teaspoons of dough into granulated sugar. Roll to coat, shaping into balls. Transfer to parchment-lined baking sheets, spacing about 1 inch apart. Bake until tops are cracking and cookies are just set, about 9 minutes.  Transfer sheets to wire racks, and let cool.

Brownie Cookies

Southern Living's Brownie Cookies
1/2 cup butter
4 (1-oz.) unsweetened chocolate baking squares, chopped 
3 cups chocolate chips, divided 
1 1/2 cups all-purpose flour 
1/2 teaspoon baking powder 
1/2 teaspoon salt 
4 large eggs 
1 1/2 cups sugar 
2 teaspoons vanilla extract 
2 cups chopped pecans

Preheat oven to 350 F.  
1. Combine butter, unsweetened chocolate, and 1 1/2 cups chocolate chips in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; cool.
2. Combine flour, baking powder, and salt; set aside.
3. Beat eggs, sugar, and vanilla at medium speed with an electric mixer. Gradually add flour mixture to egg mixture, beating well. Add chocolate mixture; beat well. Stir in remaining 1 1/2 cups chocolate chips and pecans.
4. Drop dough by 2 tablespoonfuls 1 inch apart onto parchment paper-lined baking sheets.
5. Bake at 350° for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.

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