Chocolate Amaretto Brownie Cookies.

All you need is love. But a little chocolate now and then doesn’t hurt. ~ Charles M. Schulz

One Bowl Chocolate Amaretto Brownie Cookies

There is something sensuous about the taste and silky texture of chocolate when it is melting in your mouth.  Perhaps, that is why chocolate and Valentine’s Day are inextricably bound together. Every February 14th, about 350 million dollars is spent on chocolate. Why is chocolate the gift of choice for this day of love? According to Dr. Adrian Owen, a Cambridge University neuroscientist, “Both smelling and eating chocolate activate areas of the brain that are known to be involved in creating feelings of pleasure. It seems chocolate has a unique blend of sensory qualities which make us feel good, activating pleasure centers in the brain.”

So if you are looking for that perfect Valentine for your love one, this triple chocolate brownie cookie will be perfect. The cocoa powder heightens the chocolate flavor. The bittersweet chocolate chunks add an extra burst of flavor, and the chocolate melting wafers envelop the cookie like a fine coat.

These chewy fudgy cookies were adapted from a recipe in the January issue of Bon Appetit.

To begin, preheat the oven to 350 degrees F. and place the racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
Gather the ingredients.

Whisk the powdered sugar, cocoa powder, and salt in a large bowl. Then whisk in the egg whites, the egg and the amaretto. Fold in the chocolate chunks and the cacao nibs.

Spoon the batter, by the tablespoonful, onto the parchment lined baking sheets, spacing the batter 2” apart.

Bake until the cookies are cracked and just set around the edges, 14-16 minutes. Rotate the baking sheets halfway through baking.

Place the baking sheets on wire racks to let the cookies cool on the pan.

While the cookies are cooling, melt ½ cup of the dark melting wafers in the microwave in a small bowl. When cooled, coat half of each cookie by dipping it into the melted chocolate. Decorate the cookie with sprinkles.

Store in an airtight container for up to three days.

Happy Valentine’s Day.

Chocolate Amaretto Brownie Cookies

By Patricia Rio Published: February 6, 2014

• Chocolate Amaretto Brownie Cookies.

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  1 vote, 5.00 avg. rating (97% score)
• Yield: 2 dozen cookies
• Prep: 30 mins
• Cook: 15 mins
• Ready In: 45 mins

All you need is love. But a little chocolate now and then doesn't hurt. ~ Charles M. Schulz One Bowl Chocolate Amaretto Brownie …

Ingredients

• 3 cups powdered sugar
• 3/4 cup unsweetend cocoa powder
• 1 teaspoon kosher salt
• 1 teaspoon Amaretto
• 2 large egg whites
• 1 large egg
• 4 ounces bittersweet chocolate, chopped I used Scharffen berger
• 3 tablespoons cacao nibs
• 1/2 cup dark melting wafers I used Ghirardelli
• decorative sprinkles

Instructions

1. To begin, preheat the oven to 350 degrees F. and place the racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
   
2. Whisk the powdered sugar, cocoa powder, and salt in a large bowl. Then whisk in the egg whites, the egg and the amaretto. Fold in the chocolate chunks and the cacao nibs.
   
3. Spoon the batter, by the tablespoonful, onto the parchment lined baking sheets, spacing the batter 2” apart.
   
4. Bake until the cookies are cracked and just set around the edges, 14-16 minutes. Rotate the baking sheets halfway through baking.
   
5. Place the baking sheets on wire racks to let the cookies cool on the pan.
   
6. While the cookies are cooling, melt ½ cup of the dark melting wafers in the microwave in a small bowl. When cooled, coat half of each cookie by dipping it into the melted chocolate. Decorate the cookie with sprinkles.
   
7. Store in an airtight container for up to three days for maximum freshness.