Extreme Brownie Cookies
Source of Recipe
River Run Cookbook
12 ounces bittersweet chocolate -- chopped
8 Tablespoons unsalted butter
3 eggs
1 1/2 teaspoons vanilla extract
1 cup sugar
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans or walnuts or a combination
Preheat oven to 350 degrees.
In the top of a double boiler set over very hot water, melt the
bittersweet chocolate and butter. Allow it to cool.
Using an electric mixer, beat the eggs and vanilla in a mixing bowl
until frothy. Slowly add the sugar and beat until the mixture ribbons off
the beaters. Add the melted chocolate mixture. Stir to combine.
Sift the dry ingredients together. Add to the chocolate mixture and
stir to combine. Fold in the chips and nuts. The dough will seem more like
cake batter than cookie dough. Cover the mixing bowl with plastic wrap and
refrigerate until the dough is well chilled (and more cookie-dough-like).
Line several baking sheets with baking parchment. Scoop up the chilled
dough and roll with your hands into small balls the size of a whole walnut (in the shell).
Place the cookies on the prepared pans, about 1 1/2 inches apart. Bake about
12 minutes or a bit longer. The tops of the cookies should look dry and cracked.
Allow to cool for a minute on the baking sheet, then remove to cake racks for
further cooling.
Makes 48
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