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Chocolate Cookies and Brownies

Boy Scout Bars
Chocolate Macaroon Bars
Mary Encinger's Brownies - Jean A.
Brownies Cockaigne from The Joy of Cooking - Bill Jones
Apricot Cream Cheese Chocolate Brownies - Lois
Gateau Belle Helene - Lois
Neiman Marcus Cookies
Peanut Butter Chocolate Bars
Susan Wenger's Brownies from The Washington Post
My Sister's Brownie Recipes from The New York Times
             New Classic Brownies
             French Chocolate Brownies
             Supernatural Brownies
Chocolate Cake Mix Bar Cookies
Chocolate Snowflake Cookies - from Penzeys
Chocolate Lucifer Bars - Randal Allred
Thick, Soft, and Chewy Big Heart-shaped Chocolate Chip Cookie - Alice Gomez
The Engineer's Book of Recipes: Chocolate Chip Cookies - Steve Phelps

Boy Scout Bars
Recipe Courtesy of Cathy Lowe
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter, softened
3/4 cups white sugar
3/4 cups brown sugar
2 eggs
1 teaspoon vanilla
12 ounces chocolate or butterscotch chips
1 can sweetened condensed milk
1 cup coconut flakes

Preheat oven to 375 degrees. Combine flour, baking soda and salt. In a large bowl beat butter with sugars. Add eggs and vanilla and mix well. Gradually beat in dry ingredients. Fold in chips. Pour batter into a greased 9 1/2x113-inch baking pan. In a small bowl mix condensed milk with coconut. Pour coconut topping over batter and smooth evenly. Bake for 25 minutes. Cool and cut into bars.

Chocolate Macaroon Bars
1 Pkg Chocolate cake mix
1/3 cup butter,softened
2 eggs, divided
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 1/3 cup flaked coconut,divided
1 cup chopped pecans
1 pkg (6oz) semisweet chocolate morsels
Preheat oven to 350F.
Generously grease a 9 by 13 inch baking pan.
In a large bowl, combine cake mix, butter and 1 egg; mix until crumbly.
Press mixture evenly into prepared baking pan to form a crust. In small bowl, combine sweetened condensed milk, vanilla and remaining egg; beat until well mixed. Stir in 1 cup coconut, pecans and chocolate morsels; spread over cake mixture in pan. Sprinkle with remaining coconut.
Bake 30 to 40 minutes. Cool completely in pan on wire rack (center will set as it cools). To serve, cut into 2-in squares.
Taken from a Woman's Day Gifts from the Christmas Kitchen Series
Can use other cake mixes - butter pecan cake mix and butterscotch pieces, for instance.

Mary Encinger's Brownies - Jean A.
2 cups sugar
I cup unsweetened cocoa powder
1 cup unsalted butter, melted
4 large eggs
1 1/2 cups flour
2 teaspoons vanilla extract
1/2 cup chopped walnuts
Preheat the oven to 375 degrees. Grease and flour a 9-by-13-inch baking pan. In a large bowl, combine the sugar, cocoa powder and butter and stir.
Add the eggs, one at a time, stirring only until blended. Add the flour, vanilla and walnuts. Stir until all the ingredients are blended, but do not overmix.
Transfer the mixture into the pan and shake to even out. Bake in the top half of the oven for 20 to 25 minutes until the center is firm to the touch.
Yield: 16 servings.

Brownies Cockaigne from The Joy of Cooking - Bill Jones
Preheat oven to 350
Melt in a double boiler:
1/2 cup butter
4 0z. chocolate (baker's)
Cool this mixture. If you don't, your brownies will be heavy and dry.
Beat until light in color and foamy in texture:
4 eggs at room temp
1/2 teaspoon of salt
Add gradually and continue beating until well creamed:
2 cups sugar
1 teaspoon vanilla
With a few swift strokes, combine the cooled chocolate mixture into the eggs and sugar. Even if you normally use an electric mixer, do this manually. Before the mixture becomes uniformly colored, fold in, again by hand:
1 cup sifted all purpose flour
And before the flour is uniformly colored, stir in gently:
1 cup pecan meats (I don't use these myself)
Bake in a 9 x 13 inch pan for about 25 minutes. Cut when cool. Wrapped individually in foil these will keep well 3 or 4 days. (Which means to me that you gotta eatum fast!!!!)

Apricot Cream Cheese Chocolate Brownies - Lois
Oven to 350 degrees, 8 inch square pan
3/4 cup dried apricots, chopped, then soaked in 3 T brandy for an hour (sure, you could probably use other fruit, maybe raspberries)
5 oz cream cheese
2 Tablespoons unsalted butter
1/4 C sugar
1 egg
Beat cream cheese and butter til smooth, add sugar and beat til creamy, then egg, then apricots. Set aside.
3 1/2 Tablespoons sweet butter
4 oz dark/semisweet chocolate in pieces
Melt butter and chocolate together
2 eggs, beaten with 3/4 C sugar
Add eggs to chocolate mixture, then add:
1 t vanilla
1/2 cup (2 oz/60g) flour
1/2 t baking powder
1/4 t salt
(optional) 1/2 cup chopped nuts
Pour 1/2 chocolate mixture into buttered pan.
Pour apricot mixture on top.
Spoon rest of chocolate on top.
With skewer or knife, swirl the stuff some.
Bake about 35-40 minutes.

Gateau Belle Helene - Lois
Butter an 8 1/2 inch springform pan, turn oven on to 350 degrees, medium hot.
I. Brownie layer for bottom:

4 ounces unsweetened solid cooking chocolate (around 125 grams)
1/2 pound butter (around 240 grams)
2 cups sugar (our cups are 8 ounces)
3 medium eggs
1 cup white flour
1 teaspoon liquid vanilla
(you can skip the vanilla, or add rum, almond extract, whatever flavor you like)
Melt chocolate and butter in microwave or over boiling water. Careful not to overheat. Mix. Add sugar and beaten eggs. Mix. Add flour. Mix. Add flavoring if you want to.
Put this batter in the springform pan and bake 20-25 or so minutes. You don't want this to bake into cake, like regular brownies. You want it to just start to solidify around the edges, but remain custardy. It can just start to form a crust, just around the edges, but you don't want it to bake any more than that. Take it out of the oven, cover with a cloth or towel. Get the second layer batter, which you have just prepared, and pour it on top of the first hot chocolate layer.

II. Second layer batter, cheesecakey (I usually increase this by about 1/2)
8 ounces cream cheese (around 240 grams)
(Kraft and Philadelphia make this. Don't know what you call it. It's soft white "cheese", something like fromage blanc but more solid. People eat it with bagels.)
1/3 cup sugar
1 egg
Soften the cream cheese, work in the beaten egg and sugar, this should be well blended.
Pour this on top of the hot chocolate layer.
Put it in the oven, just til it starts to solidify, this shouldn't take long. Maybe 10 minutes or so.
When it starts to look cooked, or if it starts to crack, take it out of oven immediately, cover top and sides with a towel, leave it to cool, the heat should let it continue to cook a little bit. Cooling may take an hour or 2.
When it's all cool, you can finish it off with the truffle top. If you want to, you can put some jam or fruit or berries on top of the cheese layer, before icing it. Run knife around edges to separate cake from pan. Open pan. Leave cake on metal pan bottom. (When thoroughly cool, cake should be solid and hold. If it doesn't? Maybe put in fridge for a while. If that doesn't work, uh, eat as pudding, will still be good. Next time cook just a bit longer.)

III. Truffle icing topping
If you have chocolate chips, this will be easier. They are semi-sweet chocolate bits.
A generous cup and a half of chocolate chips, about 10 ounces, or 300 grams of semi-sweet chocolate
1/4 pound butter
1/3 cup cream
Melt chocolate and butter in microwave or over boiling water.
Add cream. Mix til smooth.
Cool a little.
Pour over cake, let sit til solidifies.
If this makes more icing than you need, make some truffles. Spread chocolate mixture in a dish or pan, maybe in 1/2 inch layer. Put in the fridge. When cool and solid, form balls by hand or with spoon. Roll them in cocoa powder or chopped nuts or whatever. Eat.

Neiman Marcus Cookies
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal*
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
*Measure oatmeal and blend in a blender to a fine powder.
Cream the butter and both sugars.
Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts.
Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees.
Makes 112 cookies.

Peanut Butter Chocolate Bars
Recipe Courtesy of Cathy Lowe
1 cup or 2 sticks unsalted butter
4 ounces unsweetened chocolate squares
4 eggs
2 cups sugar
1 teaspoon vanilla
1/2 teaspoon salt
3/4 cup flour
3/4 cup smooth peanut butter
1/4 cup confectioner's sugar
Preheat oven to 350 degrees. Grease a 9x13 inch baking pan or dish. In a metal bowl over a pot of simmering water, melt together the chocolate and the butter. Stir occasionally until smooth, remove from heat and let cool. In a large bowl beat together 2 eggs, sugar and vanilla. Mix in the chocolate mixture until thoroughly combined. Stir in the flour and salt until just combined. Spread mixture out in baking pan. In a medium bowl, Beat together the peanut butter, confectioner's sugar and 2 eggs until well combined. Drop tablespoons of peanut butter mixture into chocolate batter and swirl in with a table knife. Bake for 30 - 40 minutes or until firm. Allow to cool before cutting into squares and serving.
Yield: 18 squares

Susan Wenger's Brownies from the Washington Post
Basic Double Chocolate Brownies (16 brownies)
There are a few basic rules that I follow for brownies with just the right texture.
- Fork-stir the flour first to lighten it.
- Measure the flour and cocoa powder properly by lightly spooning them into dry measuring cups. Level the cup with the straight edge of a spatula or knife. Do not tap down the contents.
- Do not mix the batter any longer than it takes to combine the ingredients.
Nonstick cooking spray for the baking pan
16 tablespoons (2 sticks) unsalted butter, cut into chunks
4 ounces unsweetened chocolate, coarsely chopped
1 cup plus 2 tablespoons bleached cake flour
1/4 cup alkalized cocoa powder
1/4 teaspoon double-acting baking powder
1/4 teaspoon salt (preferably fine sea salt)
4 large eggs
1 large egg yolk
2 cups superfine sugar
2 1/2 teaspoons vanilla extract
Confectioners' sugar for dusting (optional)
Preheat the oven to 325 degrees. Lightly coat a 9-by-9-by-2-inch baking pan with cooking spray.
In a large saucepan over very low heat, heat the butter and chocolate, stirring now and again as the contents begin to melt, until completely melted. Whisk well to combine. Remove the pan from the heat and set aside to cool slightly.
Meanwhile, on a large sheet of wax paper or in a large bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
In a medium bowl, briefly whisk together the whole eggs and egg yolk just until combined. Whisking constantly, add the sugar in a steady stream and whisk until well combined, about 45 seconds.
Whisk the melted chocolate-butter mixture to recombine, then gradually whisk it into the egg-sugar mixture. Add the vanilla and whisk until completely combined.
Sprinkle the flour mixture over the batter and gently but thoroughly whisk together the ingredients until the flour is completely incorporated. Do not whisk rapidly or for too long.
Using a rubber spatula, scrape the batter into the prepared baking pan and smooth the top. Bake the brownies in the preheated oven for 31 to 34 minutes, just until set. Do not overbake. Don't worry if there are a few hairline cracks in the surface of the brownie cake. Transfer the pan to a wire rack to cool completely.
To serve, using a sharp knife, cut the entire pan of brownies into quarters. Then cut each quarter into quarters again. If desired, sprinkle confectioners' sugar over the top of the cut brownies just prior to serving.

- Load the batter with semisweet chocolate chunks: Toss 3/4 cup miniature semisweet chocolate chips with 3/4 teaspoon of the flour mixture, then set aside. Stir the floured chips into the batter after the flour mixture has been incorporated. Bake as directed. If desired, scatter 1/4 cup miniature chips (not floured) on top of the brownie 5 minutes before the baking time is up, then return to the oven for the duration.
- Make the batter a bittersweet haven: Toss 6 ounces finely chopped bittersweet chocolate with 1 teaspoon of the sifted flour mixture then set aside. Stir the floured chocolate into the batter after the flour mixture has been incorporated. Bake as directed.
- Add fragrance with vanilla: Split 1 plump vanilla bean down the center to expose the tiny seeds. Using the tip of a small spoon, scrape out the seeds and blend into the whisked sugar and egg mixture. Continue to mix and bake as directed.
- Stir in some crunch with nuts: Coarsely chop 1 cup shelled, skinned, unsalted nuts. Scatter the nuts in an even layer on a rimmed baking sheet and toast in a
350-degree oven for 5 minutes. Cool completely. Stir the cooled nuts into the batter after the flour mixture has been incorporated. Bake as directed.
- Make a rocky-road batter: Toss 2/3 cup semisweet chocolate chips with 3/4 teaspoon of the sifted flour mixture, then add 3/4 cup miniature marshmallows and 2/3 cup toasted, cooled chopped nuts. (See note in preceding nut variation.) Set aside. Stir the ingredients into the batter after the flour mixture has been incorporated. Bake as directed.
- Impart a tropical note with flaked coconut: Stir 3/4 cup firmly packed, sweetened flaked coconut into the batter after the flour mixture has been incorporated. Bake as directed.
- Slide a cookie crust underneath: Pour 8 tablespoons unsalted butter into the prepared baking pan. Sprinkle 11/2 cups crushed chocolate wafer cookie crumbs in an even layer over the butter and press down lightly on the crumbs with a spatula so that they absorb the butter. Bake the cookie layer in the preheated oven for 6 minutes and cool on a rack. Spoon the brownie batter onto the crust and spread it over the top, being careful to keep the cookie crust intact. Bake as directed and cool completely prior to removing.

My Sister's Brownie Recipes from The New York Times
New Classic Brownies Adapted from Alice Medrich's Cookies and Brownies (Warner Books, 1999)
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.
1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.
2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Yield: 15 large or 24 small brownies.
Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.

French Chocolate Brownies Adapted from Baking: From My Home to Yours, by Dorie Greenspan (Houghton Mifflin, 2006)
12 tablespoons butter, cut into pieces, plus 1 teaspoon melted butter for brushing pan
1/2 cup all-purpose flour
1/8 teaspoon salt
6 ounces bittersweet chocolate, in pieces
3 eggs
1 cup sugar
1/2 teaspoon vanilla extract
2/3 cup lightly toasted walnuts or hazelnuts (optional)
1. Place a rack just below center of oven and preheat to 300 degrees. Line an 8-inch-square pan with foil and brush with melted butter.
2. In a bowl, whisk flour and salt together. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt remaining butter and chocolate together. Stir often and remove from heat when a few lumps remain. Stir until smooth.
3. In a mixer, beat eggs and sugar together until thick and pale yellow. Add chocolate mixture and vanilla and mix at low speed until smooth. Add dry ingredients and mix 30 seconds, then finish mixing by hand, adding nuts if using. Pour into prepared pan and bake 50 to 60 minutes, until top is dry. Let cool in pan, then lift out and cut into bars or wrap in foil.
Yield: 12 to 16 brownies.

Supernatural Brownies Adapted from Chocolate: From Simple Cookies to Extravagant Showstoppers, by Nick Malgieri (Morrow Cookbooks, 1998)
8 tablespoons unsalted butter
4 ounces unsweetened chocolate
1 1/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup all-purpose flour
2/3 cup lightly toasted walnuts or pecans (optional).
1. Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.
2. Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes.
3. Meanwhile, prepare a water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch. Remove pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.
Yield: 16 brownies.

Chocolate Cake Mix Bar Cookies
1/2 cup butter
1 pkg. two layer chocolate cake mix
2 cups semisweet chocolate chips
2 cups chopped pecans OR coconut
14 oz. can chocolate sweetened condensed milk
Preparation: Heat oven to 350 degrees. Place butter and cake mix in large bowl. Cut in with pastry blender or fork until crumbly. Sprinkle evenly over bottom of 15x10" jelly roll pan and press to form crust. Sprinkle with chips and pecans or coconut.
Pour sweetened condensed milk evenly over all. Bake at 350 degrees for 18-25 minutes or until light golden brown. Cool completely and cut into bars. 48 bars.

Chocolate Snowflake Cookies
1 Cup all purpose flour
1 tsp. baking powder
1/4 tsp. salt
5 TB. butter
6 TB. cocoa
1 Cup sugar
1 tsp. vanilla
2 extra large eggs
1 Cup finely chopped nuts (optional)
1/2 Cup powdered sugar (for rolling cookies in)
In a medium bowl, sift flour, baking powder and salt, set aside. In a small heavy saucepan, melt butter over low heat, add cocoa, blend well with a fork or a small whisk until smooth. Remove pan from heat, stir in sugar until combined (it will be dark brown at this point).
Transfer to a large mixing bowl, add vanilla, then eggs one at a time, stirring well with a wooden spoon or hand mixer after each addition. Add flour mixture and nuts if desired (skip the nuts if baking for children, as most don't seem to enjoy them), mix well. Cover the dough with plastic wrap, refrigerate until chilled (at least 2 hours). The dough never gets really stiff, but it won't roll into nice balls if it's warm.
Preheat oven to 400 degrees F. Grab a handful of dough, enough for a cookie sheet, leaving the rest in the fridge. Roll each hunk of dough into a 3/4" ball, then roll in powdered sugar. It is easier to roll the dough into balls if you coat your hands with powdered sugar (kids love doing this). Place the sugar coated balls onto a greased cookie sheet, 2" apart. Bake cookies for 8 minutes at 400 degrees F, let cool a minute, then remove from pan. Store in an airtight container to maintain the soft and chewy texture of these cookies. If you'd like a crisper cookie, cook a minute longer (be careful not to burn the bottoms).
Yield: 40-60 cookies
Prep. time: 15 minutes plus 2 hours chilling time
Baking time: 8 minutes per pan

Chocolate Lucifer Bars - Randal Allred
1 C. packed brown sugar
3/4 C. butter or margarine ( I recommend butter, of course.)
1/4 t. salt and 1/2 C. flour
1 to 2 C. oats
Half-to-full package of chocolate chips
1 can sweetened condensed milk
Combine half to full bag of milk chocolate chips, depending on how much chocolate you are in the mood for, with the milk in a pan on medium heat. Stir until the chocolate is melted. Let it thicken a bit by setting it aside to cool for 10 min. or so before pouring it over the batter.
Mix the sugar and butter together. Add the salt, flour and oats. In warm and humid climates--like Brunei or Thailand--add the greater amount (2 cups) of oats to give them a somewhat chewy and crisp texture. Press 3/4 of the batter on the bottom of a metal or glass cake pan. Spoon the filling over the batter. Crumble the rest of the batter over the chocolate filling. If you use a lot of chocolate chips, try forming a very tiny side crust with the batter so the filling doesn't burn along the edges of the pan. Bake for 25 - 35 minutes on 350 Fahrenheit. Cool and enjoy!

Thick, Soft, and Chewy Big Heart-shaped Chocolate Chip Cookie - Alice Gomez
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1/4 lb.) butter or margarine, at room temperature
3/4 cup firmly packed brown sugar
1/2 teaspoon vanilla
1 large egg
1 package (6 oz.) or 1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)
1. Mix flour, baking soda, and salt.
2. Beat butter, sugar, and vanilla with a mixer on medium speed until well blended. Beat in egg, mixing well. Add flour mixture, and beat slowly to incorporate, then beat to blend well. Stir in chocolate chips and nuts.
3. Preheat oven to 350 F. Grease 9-inch heart-shaped pan or tart pan with removeable bottom.
4. Press cookie dough into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

The Engineer's Book of Recipes: Chocolate Chip Cookies - Steve Phelps
1.) 532.35 cm3 gluten
2.) 4.9 cm3 NaHCO3
3.) 4.9 cm3 refined halite
4.) 236.6 cm3 partially hydrogenated tallow triglyceride
5.) 177.45 cm3 crystalline C6H12O6
6.) 177.45 cm3 unrefined C6H12O6
7.) 4.9 cm3 methyl ether of protocatechuic aldehyde
8.) Two calcium carbonate-encapsulated avian albumen-coated protein
9.) 473.2 cm3theobroma cacao
10.) 236.6 cm3 de-encapsulated legume meats (sieve size #10)
To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation.
In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation.
Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.
Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank and Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.