Refrigerator Brownie Cookies

Name: Refrigerator Brownie Cookies
Yield: Makes about 4 dozen.
Ingredients: ¼ tsp. salt; 2 oz. bittersweet chocolate, coarsely chopped; ½ cup finely chopped walnuts, toasted; 2½ cups unbleached, all-purpose flour; 1½ tsp. baking powder; 1 large egg, lightly beaten; 1½ tsp. pure vanilla extract; ½ cup firmly packed light brown sugar; 1 cup unsalted butter, softened to room temperature; 3 oz. milk chocolate, coarsely chopped; 1 cup granulated sugar; 3 oz. semisweet chocolate, coarsely chopped

Preparation info

Makes about
4 dozen

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

The first time someone told me they were making refrigerator cookies, I thought that meant they didn’t need to be baked—that they were “cooking” in the fridge! Fortunately, I’ve learned the truth. This recipe is an adaptation of one my husband’s mom, Jane, always made.

Ingredients

Brownie Base

3 oz. semisweet chocolate, coarsely chopped
3 oz. milk chocolate, coarsely chopped

Cookies
Vegetarian

Method

For the Brownie Base

Combine the semisweet and milk chocolates in a double boiler set over simmering water. Stir often, over low heat, until mixture is melted and smooth.

Remove top of double boiler from heat, and carefully wipe bottom (so none of the moisture steams up into the chocolate mixture); set aside to cool slightly.

In a large bowl