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

Title: Chewy Brownie Cookies
Categories: Cookies, , snacks, Chocolate
Yield: 18 servings

3/4 c (113 g) fine chopped
- semisweet or bittersweet
- chocolate
1/2 c (42 g) unsweetened cocoa
- powder
1 ts Espresso powder
1/2 c (113 g) unsalted butter
2 lg Eggs; room temp
1/4 c (150 g) granulated sugar
1/2 c (107 g) (packed) dark brown
- sugar
1 ts Kosher salt
2 ts Vanilla extract
1/4 c (90 g) A-P flour
Flaky sea salt; for
- finishing

Set oven @ 350ºF/175ºC.

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-tablespoon/1-ounce 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.

By: Vaughn Vreeland

Yield: 18 cookies

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

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