brownie cookies

Sally McKenney presents brownie cookies with chewy edges and soft, fudge-like centers. This account selects her semi-sweet baking chocolate, natural cocoa and optional semi-sweet chip version.

The chopped baking chocolate is melted in the selected microwave method and set aside to cool slightly. Flour, cocoa, espresso powder, baking powder and salt are whisked separately.

Unsalted butter is creamed with light brown and granulated sugars before eggs and pure vanilla join. The same melted chocolate is beaten in, followed by the dry ingredients and optional chips.

The dough is briefly chilled as the oven heats. Portions are scooped onto the selected parchment-lined sheets and baked until the edges appear set, with centers that firm as they cool.

After resting on the sheets, the cookies cool completely on a rack. The author describes rich chocolate flavor and crackly tops; alternative chocolate strengths, instant-coffee substitution and the tested melted-butter versions remain separate choices.