February, A Time For Chocolate And A Friend's Birthday!

           Do you love chocolate, or brownies, or cookies?  If so, you need to check out this easy and delicious recipe from Food and Wine. 

        Everyone knows chocolate is most popular in February for Valentine's Day, but my friend Lindsay, who is Sawyer's mother, has a birthday in February and one of her favorite cookies is a chocolate cookie from a local deli. I'm trying to duplicate it for her, and although I haven't done that exactly, these practice cookies are definitely a recipe worth having! 

         Don't forget "Mise en Place", which means "everything in its place". Put all of your prepped ingredients and the tools you'll need in one place before you start mixing and blending (this means you have to read the recipe in its entirety before you start!).  I promise, it will make your cooking and baking experiences seem effortless and be so enjoyable!

START WITH A FEW SIMPLE INGREDIENTS:

• 1 pound semisweet chocolate, chopped
• 4 tablespoons unsalted butter
• 4 large eggs, at room temperature
• 1 1/2 cups sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour, sifted
• 1/2 teaspoon baking powder
• One 12-ounce bag semisweet chocolate chips

INSTRUCTIONS:

1. In a glass bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times, until smooth.
2. In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick (like a thick sauce, not a thick batter) and pale, about five (5) minutes. Beat in the vanilla and salt. Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder. Stir in the chocolate chips. Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm.  
   
   Cook's Note:  Check the dough in 30-45 minutes if you're going to use it right away; otherwise, it will be frozen and you'll have to wait until it thaws out.  I know this from personal experience. It just needs to be firm and "scoopable".
3. Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Bake for about 10-13 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.

The cookies can be stored in an airtight container at room temperature for up to four (4) days.

Here's a link from TheKitchn that I intend to use to freeze cookie dough and have it on hand when needed.  http://www.thekitchn.com/how-to-freeze-cookie-dough-cooking-lessons-from-the-kitchn-195223

       Brownie Cookies,..for a chocolate lover they are perfect for any occasion!

       Dished With Love, Denise!