Monday, June 10, 2013

Cookie Monday: Butterfinger Brownie Cookies

Today for Cookie Monday I made these chocolate cookies with bits of Butterfinger crumbled up in them. The bigger chunks stayed put during cooking, but the tinier pieces seemed to melt into the cookie and were unnoticeable. Boo! BUT! The cookie itself is wonderful. It would be an excellent base chocolate brownie cookie to use for other combinations. Like Rolos! Or white chocolate chips! Or peanut butter chips! It was good with the Butterfinger, but I bet it would even be good as a standalone cookie recipe.

I doubled the recipe as usual and got about five dozen good-sized cookies. They are definitely on the larger side of the cookies I usually pass out during a Monday. I liked these a lot. Even my chocolate-haters enjoyed them so that's cool.


Butterfinger Brownie Cookies
From RecipeGirl via Pinterest

4 tablespoons unsalted butter -- (1/2 stick) cut into pieces
8 ounces bittersweet chocolate chips
1 cup granulated white sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs
1/3 cup All Purpose Gold Medal® Flour
1 tablespoon All Purpose Gold Medal® Flour
1/8 teaspoon baking soda
2 cups chopped Butterfinger candy bars

1. Preheat the oven to 350 degrees F. Line cookie sheets with silpat mats or parchment paper.

2. Put butter and chocolate chips in a glass bowl. Microwave for 2 minutes, stir, then microwave an additional 15 to 20 seconds if needed until the mixture is melted and smooth. (alternately, you can heat the butter and chocolate in the top of a double boiler or in a metal pan set over a pot of simmering water).

3. Stir sugar, salt and vanilla extract into the chocolate mixture. Add the eggs one at a time, stirring until they are completely incorporated.

4. In a small bowl, whisk together the flour and baking soda, then add the flour mixture to the chocolate batter. Stir vigorously with a wooden spoon. Give it all you've got for a good 2 to 3 minutes of mixing. The batter should be smooth and glossy and thick. If the batter is cooled off, stir in the butterfingers.

5. Drop heaping tablespoonfuls of batter onto your prepared cookie sheets- leaving about 2-inches between cookies as they'll need space to grow. Bake 10 to 12 minutes. They'll spread out and puff up. You want to take them out when they've crackled but they're still soft and gooey. They'll sink and become more firm as they cool. Wait a few minutes, then transfer them to a cooling rack to cool completely. Eat them up within 2 to 3 days (stored in a covered container).

Yield: 2 1/2 dozen cookies

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