chocolate chewy brownie cookies — shockingly delicious

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Chocolate Chewy Brownie Cookiesby Dorothy Reinhold on April 8 2010

K i t C a b i n e d e P i n t u r a S e u am b i e nt e p o d e s e t o r nar S ai b a M ai s

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Irsquove been baking up a storm lately with batches of sweets needed for one childrsquos play performances (home-

baked concessions help fund the schoolrsquos arts program) and the other childrsquos classroom parties and sports teamevents Whew

Irsquove been relying on my adaptation of this super easy delicious flexible recipe for Chocolate Chewy BrownieCookies from the Cake Mix Doctor lady Anne Byrn With my frugal hat on I stock up on brownie mixes whenthe price plummets and with a few simple additions I can have a half-brownie half-cookie that is fullysatisfying

Lessons learned

You absolutely must refrigerate the dough for an hour or so before baking Most often I make up thedough and chill it until I can bake it off the next day Keep the dough chilled between batchesLine your baking sheet with parchment paper for ease of cleanup

Use a cookie scooper to make the job fast and for size consistency among cookiesIf your instant coffee crystals are clumpy or large grind them a bit more with a mortal and pestle I useddecaf crystals so the kids donrsquot get further amped upShe calls for dusting the tops with powdered sugar but this makes them fussier I ignore this advice andgo naked

Chocolate Chewy Brownie Cookies

1 package (about 20 ounces) brownie mix2 tablespoons all-purpose flour1 teaspoon instant coffee powder2 large eggs8 tablespoons (1 stick) unsalted butter melted23 cup white chocolate chips

In the bowl of an electric mixer place the brownie mix flour coffee powder and eggs Mix on low for about 30seconds While mixer is on (low) pour in melted butter Mix until well blended about 30 seconds more Stopthe machine scrape down the sides remove blade and stir in white chocolate chips with a wooden spoonDough will be very stiff and sticky Scrape dough into a lidded container and refrigerate for at least 2 hours orovernight

When ready to bake heat oven to 350 degrees Cover 2 ungreased baking sheets with parchment paper and setaside Using a small scoop or spoon drop cookie dough by generous tablespoons or 1-inch balls about 2 inchesapart on the prepared baking sheets Place one baking sheet at a time into the oven and bake until cookies are

firm around the edges but still soft in the center 10-11 minutes

Remove the baking sheet from the oven and let the cookies cool on sheet for 2 minutes then transfer cookies toa wire rack to finish cooling Serve slightly warm or let cool 20 minutes before storing

Makes 48-56 cookies depending on the size of your scoop





(This article was published in the Pasadena Star-News San Gabriel Valley Tribune and Whittier Daily News on May 15 2010)

Out of the oven ready to put on a rack to cool

Tagged as Anne Byrn bake bake sale brownie brownie mix cookie Cookies instant coffee potluck recipeunsalted butter white chocolate chips

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Last reply was May 17 2010

1 JodieView May 17 2010

Wow I have a really old picture on my profile Now I have to figure out how to change it I may get

to that after adapting the cookie recipe

Reply

2 Jodie





View May 17 2010

Now to adapt for high altitude

Reply

dorothyrepliedView May 17 2010

Oh yes Jodie post back here when you adapt for high altitiude Others may need that info I am atsea level (just about) so no high altitude issues in the Shockinglydelicious kitchen

Reply

Previous post Impossible Cherry-Almond Pie Recipe

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At ShockD yoursquoll find scrumptious tried amp true scary good recipes tips and coaching tomake YOU a fabulous home cook Dont blame me if you need a 12-step program to wean

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Print This Post

Irsquove been baking up a storm lately with batches of sweets needed for one childrsquos play performances (home-

baked concessions help fund the schoolrsquos arts program) and the other childrsquos classroom parties and sports teamevents Whew

Irsquove been relying on my adaptation of this super easy delicious flexible recipe for Chocolate Chewy BrownieCookies from the Cake Mix Doctor lady Anne Byrn With my frugal hat on I stock up on brownie mixes whenthe price plummets and with a few simple additions I can have a half-brownie half-cookie that is fullysatisfying

Lessons learned

You absolutely must refrigerate the dough for an hour or so before baking Most often I make up thedough and chill it until I can bake it off the next day Keep the dough chilled between batchesLine your baking sheet with parchment paper for ease of cleanup

Use a cookie scooper to make the job fast and for size consistency among cookiesIf your instant coffee crystals are clumpy or large grind them a bit more with a mortal and pestle I useddecaf crystals so the kids donrsquot get further amped upShe calls for dusting the tops with powdered sugar but this makes them fussier I ignore this advice andgo naked

Chocolate Chewy Brownie Cookies

1 package (about 20 ounces) brownie mix2 tablespoons all-purpose flour1 teaspoon instant coffee powder2 large eggs8 tablespoons (1 stick) unsalted butter melted23 cup white chocolate chips

In the bowl of an electric mixer place the brownie mix flour coffee powder and eggs Mix on low for about 30seconds While mixer is on (low) pour in melted butter Mix until well blended about 30 seconds more Stopthe machine scrape down the sides remove blade and stir in white chocolate chips with a wooden spoonDough will be very stiff and sticky Scrape dough into a lidded container and refrigerate for at least 2 hours orovernight

When ready to bake heat oven to 350 degrees Cover 2 ungreased baking sheets with parchment paper and setaside Using a small scoop or spoon drop cookie dough by generous tablespoons or 1-inch balls about 2 inchesapart on the prepared baking sheets Place one baking sheet at a time into the oven and bake until cookies are

firm around the edges but still soft in the center 10-11 minutes

Remove the baking sheet from the oven and let the cookies cool on sheet for 2 minutes then transfer cookies toa wire rack to finish cooling Serve slightly warm or let cool 20 minutes before storing

Makes 48-56 cookies depending on the size of your scoop








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2 Jodie





View May 17 2010


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3 Replies






Reply

2 Jodie





View May 17 2010


Reply



Reply















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Sandwiches (30)



Turkey (5)












garlic ginger Hatch





February 2015

S M T W T F S

laquo Jan

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22 23 24 25 26 27 28

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Tweets Follow



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4185 people like

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View May 17 2010


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February 2015

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laquo Jan

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22 23 24 25 26 27 28

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Thank you




yourself away







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Mac Download

Mackeeper










fbme2VRoMsfFk

Dorothy Reinhold

Shockinglydlish



via feedmeseymour

Dorothy Reinhold

Shockinglydlish


Dorothy Reinhold

Shockinglydlish

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6h

7h

Tweets Follow



Shockinglydeliciou

4185 people like

Shockinglydelicious


Like

Popular Posts
























WordPress Admin






























Sandwiches (30)



Turkey (5)












garlic ginger Hatch





February 2015

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laquo Jan

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garlic ginger Hatch





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4185 people like

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4185 people like

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chocolate chewy brownie cookies — shockingly delicious

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