Today's cookie is a request made by Walt at Paul and Eddy's in Monte Vista. It's like biting into a sugar-coated brownie leaving a rum taste in your mouth. If you don't want to use rum, you could probably add a little brewed coffee for a mocha flavor; a little orange juice for a chocolate-citrus twist, or just a little more vanilla. Experiment!Ingredients: 3/4 cup (1 1/2 sticks)butter, cut into pieces, 6 ounces semisweet chocolate, finely chopped (I used chocolate chips), 3 eggs, 1/2 cup packed light brown sugar, 1 teaspoon vanilla extract, 1/2 teaspoon coarse salt, 3/4 cup all-purpose flour, 1/4 cup plus 2 tablespoons dark rum, Coarse sanding sugar, for rolling (I used raw sugar).
Instructions: Preheat oven to 350 degrees. Spray a 12x17 inch rimmed baking sheet with cooking spray. Melt butter and chocolate chips in a glass measuring cup about 2 minutes, stirring afte each minute until chocolate is melted; set aside.
Mix together eggs, brown sugar, vanilla and salt in a large mixing bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet spreading evenly with spatula. Bake until top is shiny and a toothpick inserted into center comes out with a few crumbs attached, about 10-15 minutes. Remove from oven and cool completely on wire rack.
Break up brownie into small pieces; transfer to a mixing bowl. Pour rum, coffee, orange juice, or vanilla over crumbs and mix until they begin to come together into a ball.
Shape into 1 inch balls with fingers and roll in small bowl of sugar. Place on a baking sheet and refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature. Can be refrigerated in an airtight container up to a week.
Makes about 4 dozen balls.
(Martha Stewart's Cookies published by Clarkson Potter Publishers, New York, in 2008)
Cookies Rule!!!
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