DOUBLE CHOCOLATE-MINT BROWNIE COOKIES
Published in: The Wall Street Journal

1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon table salt
5 ounces extra-bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
2 large eggs
3/4 cup sugar
1 1/2 teaspoon pure peppermint flavor
1 teaspoon pure vanilla extract
1 cup white chocolate morsels

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking powder, and salt.

In a heatproof bowl set over a pan of simmering water, combine the chocolate and butter, and heat until melted; remove the bowl from the pan and stir
until smooth. Set aside until cool to the touch. (The chocolate and butter can also be melted in the microwave.)

While the chocolate is melting, beat the eggs: Using an electric mixer, briefly whip the eggs to break them up. Add the sugar, peppermint, and
vanilla and beat on high speed until tripled in volume, about 5 minutes, pale yellow and thick.

Fold the cooled chocolate mixture into the egg mixture until partially combined. Add the flour to the batter and fold it in until combined. Fold in
the white chocolate morsels. Let the batter rest for 3 to 5 minutes, during which time it will thicken up slightly.

Drop the batter in heaping tablespoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack
before removing from the baking sheet.

Yield: 2 dozen

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