Super Fantastic Amazing Cookie Dough

I love cookie dough.  And brownie batter.  My super duper calorific treats of choice.

I have been using the Toll House recipe and wasn't liking the way they cooked flat and the dough would crunch when I bit into it.  I really don't like crunching on the sugar.  I like smooth soft dough and fluffier cookies.

So I Googled; "How to make your cookies fluffier" - I love that you can type anything and it yields results and 98% of the time I find what I'm looking for.

I came to one of those Yahoo question and answer pages and someone had the same question.  Maybe a little more eloquently worded.  Someone answered with a big long answer on how to make cookies three different ways: fluffy/puffy, soft/chewy and flat/thin.  I went for a bit of a mixture between fluffy and chewy, because I don't want my cookies too cake-like.

Except this time, with this recipe the dough is so unbelievably good and exactly what I have been dreaming for I'm not even making the cookies.  I'm just going to eat the dough.  And half of it is already gone.

So, if you love dough more than the actual cookie - here is the recipe (I changed the amount of flour from the original.  I also used regular flour instead of bread flour):

Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies

2 sticks unsalted butter
2 1/2 cups flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.


Here is the question and answer page.

Black Bean Brownie Results!

Believe it or not the brownies actually looked like brownies in the morning.

They smelt like them, but the consistency was a little different.

They were a little more sticky and a lot more smooth (is that the correct way to say that?)


I held true and didn't try any until my class did.

Everyone seemed a bit reluctant but tried them anyway.

I got a few different reactions:

"I can taste the beans!"

"Mmm, these taste good."

"There's a funky aftertaste"

"I just can't do it!"

I tried them and I was pleasantly surprised. They didn't taste so bad! Mind you, they aren't the yummy sugary, fatty, oily, chocolate chipy infested yummy brownies we all know and love. But for the main ingredient being black beans they were really good. I personally could only taste the black beans if I thought about it and tried to taste them. And I have really good taste buds. :)

Jaren tried them and liked them. I think the rest will get eaten. Maybe I'll make them someday. I kind of wish I didn't let them know the recipe before they tried it. I would love to see someone try them thinking they were normal brownies.

So. I leave you with this: Here is the recipe. Make it if you wish. BUT, please feed them to someone and don't tell them what they are made out of and see if they can tell the difference. Then let me know!

Black-Bean Brownies

Makes 21 servings (each serving is three 1" squares)

Ingredients
1 can black beans (13–15 ounces), rinsed well
4 eggs
1 cup sugar substitute
2 tablespoons extra-virgin olive oil
3 tablespoons unsweetened cocoa
1 teaspoon vanilla
1 teaspoon baking powder
Chopped nuts (optional)

Instructions
Spray an 8" x 8" brownie pan with nonstick cooking spray. Blend all ingredients (except nuts) in a blender until smooth. Transfer the batter into a mixing bowl and fold in nuts (if desired). Then, pour the batter into the prepared brownie pan. Bake at 350°F for approx 30 minutes, until set in middle. Enjoy!

Nutritional information
52 calories
3 g total fat (1 g sat)
40 mg cholesterol
2 g protein
1 g fiber
110 mg sodium