Chocolate Brownie Cookies...cooks country
WHY THIS RECIPE WORKS We wanted cookies with all the best qualities of brownies—rich and chewy, with a deep chocolate flavor and a crackly, shiny top. To maximize the chocolate complexity, we used both melted bittersweet chocolate and cocoa powder plus a good dose of salt. The key to chewiness was the right mix of butter and vegetable oil, and whipping the eggs and sugar together in a stand mixer delivered the shiny, crackly top, giving these cookies showstopping appeal. 1 cup (5 ounces) all-purpose flour ¼ cup (¾ ounce) Dutch-processed cocoa powder 1 teaspoon baking powder ¼ teaspoon baking soda ¾ teaspoon table salt 10 ounces bittersweet chocolate, chopped, divided 3 tablespoons vegetable oil 1 tablespoon unsalted butter 2 tablespoons whole milk 1 cup (7 ounces) sugar 2 large eggs We dev...
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