Back in 2010 the Avid Baker's Challenge started up using Flo Braker's recipes for two years. At the time, a couple of baking pals encouraged me to join in, and I did want to, but at the time I had a lot of cooking/baking with other groups so I didn't follow through...fast forward to 2017 and Margaret mentioned that we should bake with them this year as they are using Smitten Kitchen's recipes, we both like her recipes, and well, one thing led to another, and I found myself whipping up some brownie cookies this afternoon for the February recipe, much to Mark's delight. The group, after all, only publishes one recipe a month, seems manageable at this particular time.
The recipe for The Browniest Cookies can be found on Smitten Kitchen's blog here.
Ingredient List: butter, unsweetened chocolate, brown sugar, white sugar, eggs, vanilla, baking soda, salt, unsweetened cocoa powder, all-purpose flour, and chocolate chips.
The recipe goes together much as most brownie recipes, the significant difference being the addition of a greater amount of flour (probably to hold the cookies into shape as they bake as unlike brownies, they don't have the support of a pan with nice sturdy sides). They baked for less than 12 minutes, so you can really put these together with very little time involved. Mine turned out a little flatter than did the domed ones pictured on her blog, I used a larger scoop to make them so that they were a nice big cookie, so maybe that is the reason. Apparently they were very good and Mark loved them, he said they were very chocolatey, and that was a good thing as far as he was concerned. They were very brownie-like. He liked the crunchy edges. These were a big hit with a request being made for more soon (justifiably so as I gave away 14 of the 18 that I made to other happy chocolate lovers). Definitely a repeat.
The March Avid Baker's Challenge recipe is for Liege Waffles and is found here if you would like to join in. Make it and post on March 1, 2, or 3.