These cookies are quicker than brownies and go great with a tall glass of milk or a scoop of vanilla ice cream. They also have that great, crusty-chewy, corner brownie texture around the edges… on every cookie! Not that there’s anything wrong with those middle brownies. I’m just a big fan of that crusty-chewiness and I know there’s others out there that feel the same way because there is a specialized, all-edges brownie pan on the market. No kidding! But you probably already have a cookie sheet just begging to be used!
3/4 cup sugar
1/3 cup softened butter
1/3 cup light corn syrup
3 squares of melted, unsweetened chocolate (aka 3oz.)
1 teaspoon imitation almond extract
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees while you cream the sugar and butter in a large mixing bowl. Beat in the corn syrup and egg. Then stir in the chocolate and imitation almond extract. Combine the flour, baking powder and salt in another bowl; then add to the chocolate mixture. Mix well and stir in the chocolate chips. Drop one tablespoonful each; about two inches apart on a lightly greased cookie sheet. Bake for 10- 15 minutes and cool on racks. Makes about two dozen.
Warning! This is not a low-fat or low-carb food. These cookies are so tasty that they do not lend themselves to moderate eating practices. I do not know what the nutrition information is for these and I choose to remain blissfully ignorant! However, if you’ve had a bad day at work, the April showers are snow showers accompanied by a bitingly cold wind, or you just need some chocolate—these will hit the spot. Trust me.