Melt chocolate in bowl over simmering water
Cookies cooling on racks
I found this cookie recipe in the newest Everyday Food Magazine and knew that it would make perfect cookies for ice cream sandwiches. I have been looking for a recipe for a long time that would have enough structure, but still have that chewiness to make it perfect. This one is it. Fill with your favorite ice cream(homemade is best) for a sweet treat.
Brownie Cookies
Adapted from Everyday Food
1 bag of 60% cacao bittersweet chips
1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter softened
1/2 cup sugar
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla
Heat oven to 350. Melt chocolate in a double boiler set aside to cool. Mix dry ingredients together and set aside. In mixer beat butter and sugars until light and fluffy, add eggs and vanilla, mix well. Alternate chocolate and dry ingredients in two batches. Mix until just done. I used a small ice cream scoop to make smaller cookies. Bake for 10 minutes. Let sit for a minute and then put on cooling rack. Makes 52 cookies. When cool put a scoop of your favorite ice cream between and enjoy. I will be making these many times this summer.
Brownie Cookies
Adapted from Everyday Food
1 bag of 60% cacao bittersweet chips
1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter softened
1/2 cup sugar
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla
Heat oven to 350. Melt chocolate in a double boiler set aside to cool. Mix dry ingredients together and set aside. In mixer beat butter and sugars until light and fluffy, add eggs and vanilla, mix well. Alternate chocolate and dry ingredients in two batches. Mix until just done. I used a small ice cream scoop to make smaller cookies. Bake for 10 minutes. Let sit for a minute and then put on cooling rack. Makes 52 cookies. When cool put a scoop of your favorite ice cream between and enjoy. I will be making these many times this summer.
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