I couldn't end the week without at least one sweet treat! After a week of healthy meals, I felt I could indulge a little when we had our monthly Bunko Babe get-together last night. I brought these amazing Triple-Chocolate Brownie Cookies with me.
When they say brownie in the title, they MEAN it! These cookies taste totally like brownies with chocolate chips thrown in to make them that much more decadent! Rather than use chocolate chiops for the drizzle, I thought white chocolate would be so much prettier. What do you think?
|From Family, Friends and Food|
These cookies were a huge hit! I think there may have only been 2 or 3 left at the end of the night. I gave some to a neighbor the other day before I added the drizzle to them, and they got a big thumb's up even without that extra touch. I'll definitely add these to the holiday cookie list as they were simple to make, pretty and hard to resist!
FoodBlogga made Orange Delight Cookies from the Field Guide To Cookies. If these cookies are any indication, this cookbook may need to go on my wish list!
For a double dose of cinnamon goodness, head over to Cooking with Christine, she made a Snickerdoodle Bundt Cake & Snickerdoodle Scones!
Another of my good blogging friends, At Dinners for a Year, shares my love of reading books that incorporate food into a large part of the story. She made a recipe from one of Diane Mott Davidson's novel's - Chocoholic Cookies! YUM! If you haven't read any of her books, and you love food and a good mystery, you MUST pick them up!
Triple Chocolate Brownie Cookies
Source: Taste of Home, Best Loved Cookies Fall 2007
3/4 cup butter, cubed
4 squares (1 ounce each) unsweetened chocolate
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips - divided
2 teaspoons shortening
In a small saucepan over low heat, melt butter & unsweetened chocolate; cool. Transfer to a large mixing bowl; add sugar and eggs. Beat until smooth. Combine the flour, cocoa, baking powder and salt; gardually add to chocolate mixture. Stir in 1 1/2 cups chocolate chips. Cover and refrigerate for 2 hours or until dough is easy to handle.
Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees for 7-9 minute (I baked mine for 14 minutes) or until edges are set and tops are slightly cracked. Cool for 2 minutes before removing from pans to wire racks to cool completely.
In a microwave-safe bowl, heat shortening and remaining chocolate chips on high for 1 minute or until chips are melted; stir until smooth. Drizzle over cookies. Let stand for 30 minutes or until chocolate is set. Store in an airtight container.
Yield: 6 dozen.