Crispy Fudgy Chocolate Brownie

Molly's crispy fudgy chocolate brownie cookies<br>
<br>
Yield: 24 cookies<br>
<br>
These are drop cookies made with brownie ingredients. They're soft, dense, chewy and very chocolaty. Molly, 19, the oldest child in the family, was also the first to be introduced to the wonderful world of cookie baking. Ever since she could reach the counter with a step stool, she loved to bake. Her favorite cookies are "anything chocolate and under-baked, hot and gooey from the oven." --Patrick Judd<br>
<br>
<br>
2 ounces unsweetened chocolate<br>
4 ounces semisweet chocolate<br>
½ cup (1 stick) unsalted butter<br>
½ teaspoon salt<br>
½ teaspoon vanilla extract<br>
1 cup granulated sugar<br>
2 eggs<br>
1 ½ cups all-purpose flour, sifted after measuring<br>
6 ounces walnuts, optional<br>
Powdered sugar, optional<br>
<br>
1. Preheat the oven to 375 degrees. In a double-boiler set over simmering water or in a saucepan over low heat, melt unsweetened and semisweet chocolate and butter, stirring frequently. Remove from heat.<br>
<br>
2. Stir in salt, then vanilla, then sugar, then eggs, then flour, then walnuts, if using, making sure each ingredient is incorporated before adding the next.<br>
<br>
3. Lay out a sheet of aluminum foil. Drop spoonfuls of dough onto the sheet until all the dough is portioned out. Wet hands and roll each portion of dough into a 1- to 2-inch ball; arrange 2 inches apart on a parchment-lined cookie sheet. Carefully press each ball with your hand or a fork to about ½ inch thickness.<br>
<br>
4. Bake for 10 to 12 minutes or until cookies feel soft but not wet when gently pressed down with your fingertips. Let cool on wire racks. When cool, sift on a light topping of powdered sugar, if desired.

( Laurie Skrivan/St. Louis Post-Dispatch/MCT )

Molly's crispy fudgy chocolate brownie cookies

Yield: 24 cookies

These are drop cookies made with brownie ingredients. They're soft, dense, chewy and very chocolaty. Molly, 19, the oldest child in the family, was also the first to be introduced to the wonderful world of cookie baking. Ever since she could reach the counter with a step stool, she loved to bake. Her favorite cookies are "anything chocolate and under-baked, hot and gooey from the oven." --Patrick Judd


2 ounces unsweetened chocolate
4 ounces semisweet chocolate
½ cup (1 stick) unsalted butter
½ teaspoon salt
½ teaspoon vanilla extract
1 cup granulated sugar
2 eggs
1 ½ cups all-purpose flour, sifted after measuring
6 ounces walnuts, optional
Powdered sugar, optional

1. Preheat the oven to 375 degrees. In a double-boiler set over simmering water or in a saucepan over low heat, melt unsweetened and semisweet chocolate and butter, stirring frequently. Remove from heat.

2. Stir in salt, then vanilla, then sugar, then eggs, then flour, then walnuts, if using, making sure each ingredient is incorporated before adding the next.

3. Lay out a sheet of aluminum foil. Drop spoonfuls of dough onto the sheet until all the dough is portioned out. Wet hands and roll each portion of dough into a 1- to 2-inch ball; arrange 2 inches apart on a parchment-lined cookie sheet. Carefully press each ball with your hand or a fork to about ½ inch thickness.

4. Bake for 10 to 12 minutes or until cookies feel soft but not wet when gently pressed down with your fingertips. Let cool on wire racks. When cool, sift on a light topping of powdered sugar, if desired.

  • Email E-mail
  • add to Twitter Twitter
  • add to Facebook Facebook
CTnow is using Facebook comments on stories. To comment on ctnow.com articles, sign into Facebook and enter your comment in the field below. Comments will appear in your Facebook News Feed unless you choose otherwise. To report spam or abuse, click the X next to the comment. For guidelines on commenting, click here.