Yesterday during my morning rush hour commute, I saw a cowboy on the subway. White cowboy hat, red bandana, wranglers, leather belt, and brown boots. He was talking with someone who looked like they belonged in the matrix (trench coat, dark sunglasses, slicked back hair) although I wasn't sure if he was trying to on purpose. When we transferred to the express train, we ended up on the same car again, and then they met up with Mrs. Piggy. Is it really Halloween in NYC already? Or is it just another normal day on the subway?
Among other strange and out of place things on the subway, I've seen various showtime performances (people dancing on poles, but not that kind of dancing!), musical prodigies, crazies yelling at everyone to smile, two fights, a couple of arrests, and don't forget no pants day. There was also the time I saw Jake Gyllenhaal on the A train in Brooklyn. Let's just say riding the subway everyday can come with a lot of surprises--Always be on your toes!
Now that my boring subway story is over, these cookies are awesome. They come from Mindy Segal's Cookie Love, with a few slight modifications to the recipe (I also halved it). I am drooling over all of the photos in the book and can't wait to make more of her cookies--especially around Christmastime! It's legitimately my before-bed book, I browse the cookie pictures just before going to sleep hoping I will dream of cookies! These fudgy brownie krinkle cookies are the perfect hybrid between a brownie and a cookie--as the name so obviously suggests. It will definitely satisfy the most serious of chocolate cravings!
Brownie Krinkle Cookies (makes approx. 12 large cookies or 24 small cookies)
- 2 ounces unsweetened chocolate, chopped small
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup flour plus 2 tablespoons
- 2 tbl. cocoa powder
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup canola oil
- 3/4 cup sugar
- 3/4 cup confectioner's sugar (for coating)
Directions: Melt chopped chocolate, either in a double broiler or in a microwave, in 15-second increments, stirring occasionally.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large mixing bowl of a stand mixer, combine the sugar and oil. Beat on low speed for 1 minute. Add melted chocolate and mix for another 30 seconds.
Mixing on medium speed, slowly add the eggs and vanilla, and stir until thoroughly combined, about 30 seconds. Make sure to scrape sides and bottom of bowl with a spatula throughout so it is mixed thoroughly.
Add dry ingredient mixture, and mix until well combined. Remove dough from mixer with a spatula, and place in a bowl covered with plastic wrap. Refrigerate for at least 30 minutes or overnight.
While dough is in the refrigerator, heat oven to 350 degrees Fahrenheit. Place confectioner's sugar in a medium sized bowl, and roll cookie dough with hands into 1 1/2 inch circles. Drop rolled cookie dough in confectioner's sugar, and coat completely with sugar. Place cookie dough on prepared baking sheet, and bake for 12-14 minutes. Remove from oven, and let cool on baking sheet for 5 minutes before transferring to a wire rack.