Saturday, May 11, 2013

Brownie Cookies with White Chocolate Chips

Yes, they're as good as they sounds. And yes, they're fantasically rich. Or at least the richness is fantastic in the first couple of bites. After that, your throat and stomach literally scream for milk. But that's even better because the richness in itself is a method of portion control. Otherwise, I could probably eat a whole batch in one sitting :)

Recipe from Martha Stewart

  • 4 oz semisweet chocolate chips for dough
  • 2 Tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1 large eggs
  • 1/3 cup packed light-brown sugar
  • 1/2 tsp pure vanilla extract
  • 6 oz white chocolate chunks or chips

Preheat oven to 350F. Melt the four ounces of chocolate with the butter and stir well. I used the microwave at 15-30 second intervals and watched carefully.

Stir in brown sugar.

Beat in an egg and add vanilla extract.

Add your flour, baking powder, and salt, and mix until well incorporated.

Stir in the white chocolate chips. Cover in saran wrap and refrigerate for 30 minutes to an hour.

Drop tablespoons of dough onto baking sheet, and bake in oven for 12-15 minutes until crackly but still soft. Be sure to space them apart, since they tend to spread a lot.

Yum... but refrain for 10 minutes after removing from the oven please so that they finish baking and so that you don't burn your tongue. We wouldn't want that.

Look at dem chips.

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