Brownie Cookies

Serves:

Restaurant or Chef: Chef Kenneth Hunt

Air Date: 12/19/13

Recipe:

Step 1- Cream together fat and sugar (most important step)

How?- Make sure your butter is at room temperature (around 65F).  Add to your mixing bowl and soften with your hand mixer or stand mixer on medium speed. Use the paddle or beater attachments (not the whip).  After softening the butter (it should look smooth and lump free), slowly add your sugar and continue to mix on medium speed until the butter and sugar appear light and fluffy.  This can take up to ten minutes.

Why?- Creaming the butter and sugar create small air bubbles that will allow your cookies to rise evenly.  Your leavening agent(usually baking soda) will then work with the existing air bubbles creating gasses that allow your cookies to rise and spread during baking.

Step 2- Add eggs and liquid ingredients

How?- Scrape down the sides of your bowl with a rubber scrapper. This will ensure that your ingredients will be fully incorporated.  Add eggs and vanilla and continue to beat your batter on medium speed with your paddle or beater attachments.  This will take 2-3 minutes.  Be sure your ingredients are fully mixed.

Step 3- Add your dry ingredients to your mixing bowl.

How?- Sift your flour BEFORE measuring.  Measure your flour and put into a separate bowl.  Measure any other dry ingredients and add to the flour. Give the dry mixture a quick mix to disperse your leavening agents and salt.  Add half of your dry ingredients to your batter and mix.  Start on low until partially incorporated and increase your speed to medium.  Add the second half of your dry ingredients and repeat the process.

Why?- Sifting your flour allows it to evenly absorb moisture and ingredients throughout and results in a better final product.  If you measure your flour before sifting, this will result in an inaccurate measurement of flour in your batch (you will have too much).  This will leave your cookies crumbly, dry and hard.

Step 4- Add your inclusions (The fun part)!

How?- Add your inclusions to your dough and gently mix the dough until you have an even mix.  Be careful in this step not to break up your inclusions.  The amount of inclusions to add should be between 10-20% of the final batch.

Why?- The inclusions that you decide to add to your cookie will create its identity and flavor.  The most common inclusion would be chocolate chips, but remember, you can add anything you want.  Other inclusions can be nuts, dried fruits,small candies (cut up your favorite candy bar into small chunks), even potato chips!  The key is to have fun and create a cookie that you and your guests will enjoy.

Step 5- Form your cookie pucks.

How?- Chill the dough in the refrigerator for about 15 minutes. This will allow your dough to stiffen up just enough to form your cookie pucks.  Form about 2 oz. of dough in your hands into a ball and then flatten them slightly into pucks (like a miniature hockey puck).

Baking your cookies-

Step 1- Place your cookies on a baking sheet.

How?- Line your baking sheet with a layer of wax paper. Place the cookie pucks far enough apart so they will not bake together while they spread in the oven.  On a standard baking sheet, you should place about 6 cookies 2 width by 3 length.

 Step 2- Bake your cookies.

How?-  Bake your cookies on the center rack of a preheated oven at 350F.  Bake cookies for14 minutes.  Hint- for more even baking,rotate your baking sheet 180 degrees half way through baking time.

Recipe-

cup butter

cup granulated sugar

cup brown sugar

2 large eggs

1 teaspoons vanilla extract

2 plus 2 tablespoons sifted flour

1 teaspoon baking soda

teaspoon salt

Your own inclusions (about 18 oz.)

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