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Chocolate Rhubarb Cookies
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Description
A unique way to combine a chocolate brownie cookie and rhubarb in a delicious treat.
Ingredients
- 3 Tablespoons Unsalted Butter
- 8 ounces, weight Semi-Sweet Chocolate Chips Plus 1 Cup, Divided
- 1 cup Sugar
- 3 whole Eggs
- ½ teaspoons Pure Almond Extract
- 1 cup Flour
- ¼ teaspoons Baking Powder
- ¼ teaspoons Salt
- 1 cup Rhubarb, Peeled And Small Diced
Preparation
1. Melt butter and 8 oz. chocolate chips over low heat in a heavy sauce pan, or in a double boiler. Stir until smooth. Let cool.
2. Whisk together sugar, eggs, and almond extract. Stir in cooled chocolate, flour, baking powder and salt. Stir in remaining 1 cup chocolate chips and rhubarb.
3. Chill in the fridge for about an hour.
4. Preheat oven to 325 degrees. Drop by rounded tablespoonfuls onto a greased or lined baking sheet. Bake for 12-15 minutes, until cookies just begin to crack. (Like brownies, you don’t want to overbake these.)
5. Cool for a few minutes, then transfer to cooling racks.
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