I told you that we take brownies seriously in my family. Well, here are some brownies disguised as cookies. Delicious!
Snowy-Topped Brownie Drops
Makes about 20 cookies
- 5 tablespoons unsalted butter, cut into about 10 pieces
- 8 ounces semisweet or bittersweet chocolate
- 3/4 cup sugar
- 2 cold large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 3/4 cup all-purpose flour
- Powdered sugar, for dredging
- Coarsely chop 6 ounces of the chocolate and scatter it over the butter. Finely chop the remaining 2 ounces of chocolate and set it aside.
- Melt the 6 ounces of chocolate with the butter. (I just do this in the microwave.)
- Stir sugar into the melted chocolate and butter.
- One by one, add the eggs, whisking for a minute or two after each egg.
- Whisk in the vanilla and the salt, and then the flour.
- Stir in the finely chopped chocolate.
- Cover dough and refrigerate for at least 3 hours.
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper or silicone baking mats.
- Put some powdered sugar in a bowl.
- Using a medium scoop, scoop out level portions of dough or use a tablespoon to get rounded spoonfuls.
- Roll each into a ball and drop it into the bowl of sugar. Roll the dough around in the sugar until it’s generously coated, then place the ball on baking sheet and repeat, placing the balls about 2 inches apart.
- Bake cookies for about 12 minutes, rotating the baking sheet after 6 minutes.
My notes: Make these cookies! They are easy to make and turned out perfect.
Tomorrow I will share some tips for making great cookies!
Recipe adapted from Dorie’s Cookies by Doris Greenspan.