Double Chocolate Brownie Bite Cookies
Martha Stewart's July magazine had this recipe in it. I didn't have semi-sweet chocolate, so I subbed semi-sweet chocolate chips. No one is suffering.
The honey in this recipe is SURPRISING and REALLY GOOD. I'm generally not a "honey should replace sugar in desserts because sugar is bad" person. I use good sugar (less-refined organic cane juice crystals). And it is dessert, right?
Honey adds depth of flavor here. Depth of flavor, easily translated, means more flavor. Use it :)
Got milk?
Double Chocolate Brownie Bite Cookies
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, room temperature (if you use salted butter, decrease salt above to 1/4 tsp)
1/2 cup packed brown sugar (light or dark)
1/2 cup honey
1 1/2 cups semi-sweet chocolate chips (Martha said to use 7 ounces semisweet chocolate, coarsely chopped)
1/4 cup granulated sugar
Mix dry ingredients in a small bowl. In a medium bowl, beat butter and brown sugar until fluffy, add honey, beat a minute more. Gradually add dry ingredients until smooth. Stir in chocolate chips or chopped chocolate.
Cover and refrigerate for at least 30 minutes.
Heat oven to 325. Line baking sheet with parchment paper. Roll dough by the heaping teaspoon in your hands, then in the granulated sugar. Place 1 inch apart on baking sheets.
Bake at 325 for 9-10 minutes until the tops just start to crack.
Cool on wire rack.
Martha said it makes 6 dozen. Ours made 4 dozen. Child-sized helpers like their cookies bigger :)
The honey in this recipe is SURPRISING and REALLY GOOD. I'm generally not a "honey should replace sugar in desserts because sugar is bad" person. I use good sugar (less-refined organic cane juice crystals). And it is dessert, right?
Honey adds depth of flavor here. Depth of flavor, easily translated, means more flavor. Use it :)
Got milk?
Double Chocolate Brownie Bite Cookies
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, room temperature (if you use salted butter, decrease salt above to 1/4 tsp)
1/2 cup packed brown sugar (light or dark)
1/2 cup honey
1 1/2 cups semi-sweet chocolate chips (Martha said to use 7 ounces semisweet chocolate, coarsely chopped)
1/4 cup granulated sugar
Mix dry ingredients in a small bowl. In a medium bowl, beat butter and brown sugar until fluffy, add honey, beat a minute more. Gradually add dry ingredients until smooth. Stir in chocolate chips or chopped chocolate.
Cover and refrigerate for at least 30 minutes.
Heat oven to 325. Line baking sheet with parchment paper. Roll dough by the heaping teaspoon in your hands, then in the granulated sugar. Place 1 inch apart on baking sheets.
Bake at 325 for 9-10 minutes until the tops just start to crack.
Cool on wire rack.
Martha said it makes 6 dozen. Ours made 4 dozen. Child-sized helpers like their cookies bigger :)