One of the first labs I work on with my high school students is a basic macaroni and cheese recipe. During evaluation, students find that each group has a slightly different color and consistency, but overall the finished products are pretty similar to each other. It is an easy and forgiving recipe which allows the students wiggle room for over measured cheese or under measured flour or milk. As with most recipes in the “cooking” category, you can be flexible and switching up some of the cheddar with American isn’t a big deal. On the other end of the spectrum, in the “baking category”, accuracy is essential. A little more baking soda, under measured flour or even the temperature of the ingredients can vary the finished product greatly. In our measurements lab this week, students prepared this Lower-fat Brownie Cookie recipe to practice accurately measuring ingredients using the correct tools. During evaluation, it was apparent in every one of the classes, that each group, even though they used the same recipe, had very different end results. Some changed shape very little, due to over measured flour or under measured liquid. Some had off flavors, revealing a mix up between baking soda and powder. Some spread very much and baked up like a lace cookie due to too much butter or buttermilk. But overall, most of them were delicious despite their differences and we all learned the importance of accurate measuring.
These cookies are 73 calories each and bake up just as the name suggests, a fantastic combination of brownie and cookie in one! Enjoy!
(Original cookbook source is unknown)
Lower-fat Brownie Cookies –
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 cup butter
- 2/3 cup granulated sugar
- 1/3 cup cocoa powder
- 1/4 cup packed brown sugar
- 1/4 cup buttermilk (or add 1/2 teaspoon vinegar to whole milk to sour it)
- 1 teaspoon vanilla
- Nonstick cooking spray or nonstick baking mat
- Powdered sugar for dusting
- In a small bowl stir together flour and baking soda and set aside.
- In a large saucepan, melt butter and remove from heat.
- Stir granulated sugar, cocoa powder and brown sugar into melted butter.
- Stir in buttermilk and vanilla until everything is combined and moistened.
- Stir in flour mixture until just combined, no flour should be visible.
- Let cool and roll into a log. Wrap tightly in plastic wrap and chill dough 1 hour or overnight.
- Pre heat oven to 350 degrees. Lightly coat cookie sheets with cooking spray or place on a nonstick baking mat. Roll into tablespoon sized balls. Set on cookie sheet 2 inches apart.
- Bake for 8-10 minutes until the edges are set, dough make still look wet. Cool on a wire rack for 5 minutes. Sprinkle with powdered sugar before serving.