Hier geht's zur deutschen Version dieses Posts (folgt noch) After sadly slacking off last year, I hope to be a more productive blogger in 2017. My cookie baking activities are usually restricted to the time before Christmas (except for NYTimes Chocolate Chip Cookies ), but I DO like brownies. Deb Perelman of Smitten Kitchen promised a cookie with "everything that we expect from a great brownie, a slight crackly exterior, and a plush, fudgy interior". That sounded very enticing, and I was eager to tackle " The Browniest Cookies " - our Avid Bakers ' February project. But I didn't look at the recipe carefully enough, and, instead of mixing the sugar with the melted chocolate-butter, I added it to the dry ingredients. Overmixing the batter was a no-no, and I feared that the undissolved sugar might give the cookies an unpleasant grittiness (it didn't!). I reduced the salt to 1/4 teaspoon and added some espresso powder to enhance the chocolate flavor.