{"id":161266,"date":"2025-03-28T07:14:34","date_gmt":"2025-03-28T07:14:34","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/brot-bread-brownies-or-cookies\/"},"modified":"2025-03-28T07:14:34","modified_gmt":"2025-03-28T07:14:34","slug":"brot-bread-brownies-or-cookies","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=161266","title":{"rendered":"Brot & Bread: BROWNIES OR COOKIES?"},"content":{"rendered":"


\n<\/p>\n

\n<\/a>Hier geht’s zur deutschen Version dieses Posts (folgt noch)<\/p>\n

After sadly slacking off last year, I hope to be a more productive blogger in 2017.<\/p>\n

My cookie baking activities are usually restricted to the time before Christmas (except for NYTimes Chocolate Chip Cookies<\/a>), but I DO like brownies.<\/p>\n

\n\"http:\/\/avidbakerschallenge.blogspot.com\/p\/about-abc.html\"<\/a><\/div>\n

Deb Perelman of Smitten Kitchen<\/a> promised a cookie with “everything that we expect from a great brownie, a slight crackly exterior, and a plush, fudgy interior”.<\/p>\n

That sounded very enticing, and I was eager to tackle “The Browniest Cookies<\/a>” – our Avid Bakers<\/a>‘ February project. <\/p>\n

But I didn’t look at the recipe carefully enough, and, instead of mixing the sugar with the melted chocolate-butter, I added it to the dry ingredients.<\/p>\n

Overmixing the batter was a no-no, and I feared that the undissolved sugar might give the cookies an unpleasant grittiness (it didn’t!).\u00a0 <\/p>\n

I reduced the salt to 1\/4 teaspoon and added some espresso powder to enhance the chocolate flavor.
\u00a0 <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Browniest Cookies – crackly exterior and fudgy inside<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

With Chad Robertson’s fabulous Salted Chocolate Rye Cookies<\/a> in mind, I exchanged a bit of the white flour for rye. <\/p>\n

The batter seemed to have the right consistency, so, instead of chilling it first, I\u00a0 refrigerated the shaped cookies on the baking sheet.<\/p>\n

In spite of these missteps, my cookies baked up perfectly, no unsightly flattening, crackly from the outside and fudgy from inside.<\/p>\n

And, to my delight, VERY chocolate-y!<\/p>\n

My husband ripped one hot from the baking sheet – of course, it fell apart – claiming they should be eaten warm.<\/p>\n

A bit later, we had them, more civilized, slightly warm, for dessert. The dollop of vanilla ice cream that hubby added certainly didn’t hurt.<\/p>\n

THE BROWNIEST COOKIES\u00a0 (adapted from Smitten Kitchen)<\/a>
(ca. 28 pieces)<\/p>\n

115 g all-purpose flour
15 g whole rye flour
1\/2 tsp baking soda
1\/4 tsp salt
45 g unsweetened cocoa powder, any kind
115 g butter
115 g g unsweetened chocolate, chopped (I used Ghirardelli’s<\/i>)
190 g dark or light brown sugar
25 g sugar
2 eggs
1 tsp vanilla extract
1\/2 tsp instant espresso powder
115 g semisweet chocolate, chips or chunks<\/p>\n

In a small bowl, whisk together flours, cocoa (sifted if necessary), baking soda and salt. <\/p>\n

Melt butter and unsweetened chocolate in a double-boiler over simmering water. <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Mixing dry ingredients into chocolate mixture <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nOff the heat, whisk sugars into chocolate mixture, followed by eggs, one at a time, then vanilla and espresso powder. Add flour mixture, stirring until just combined. Fold in chocolate chips (or chunks).<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Folding chocolate chips into the batter<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nRefrigerate batter for ca. 30 minutes. (If longer, it needs to warm up slightly to make it easier to scoop).<\/p>\n

Heat oven to 350\u00b0F\/175\u00b0C. Line 2 baking sheets with silpat or parchment paper.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
A small scoop makes portioning the batter easy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nUsing a 1 1\/2 – 2 tablespoon scoop, place mounds of batter on prepared baking sheets (they spread a little.)<\/p>\n

Bake cookies for 11-12 minutes (they will look glossy <\/b>and underbaked<\/b> in the cracks, and feel still soft to the touch.) <\/p>\n

Let cookies set on their baking sheets for 10 minutes, before transferring them to a wire rack to cool (an offset spatula works best.)<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Warm Brownie Cookies – what can be better on a cold winter day<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nThey taste best when they are slightly warm. Nuke them for a few seconds to re-warm (beware: if they get too hot, they will fall apart!)<\/p>\n

Store the cookies, covered, in a tin or platter at room temperature.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
View from our window – and the next blizzard is coming!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Hier geht’s zur deutschen Version dieses Posts (folgt noch) After sadly slacking off last year, I hope to be a more productive blogger in 2017. My cookie baking activities are usually restricted to the time before Christmas (except for NYTimes Chocolate Chip Cookies), but I DO like brownies. Deb Perelman of Smitten Kitchen promised a […]<\/p>\n","protected":false},"author":1,"featured_media":161267,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,51669,5259,12708],"dealstore":[],"offerexpiration":[],"class_list":["post-161266","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-brot","tag-brownies","tag-cookies"],"yoast_head":"\nBrot & Bread: BROWNIES OR COOKIES? - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=161266\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brot & Bread: BROWNIES OR COOKIES? - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Hier geht’s zur deutschen Version dieses Posts (folgt noch) After sadly slacking off last year, I hope to be a more productive blogger in 2017. My cookie baking activities are usually restricted to the time before Christmas (except for NYTimes Chocolate Chip Cookies), but I DO like brownies. 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