B is for Brownie Bites

These cookies are everything I love about brownies, with the added advantage of being in cookie form. The glaze gives an immediate flood of dark chocolate flavor, then the cookie flavor melds in with it, for an intense fudgy experience that lasts long enough to really savor.

The Baker's chocolate box calls them Soft and Chewy Chocolate Drops, but Brownie Bites is what they really are. In fact, when you compare the recipes, you'll find the only difference between them is some additional flour, and the incredible fudgy glaze. If you like the chewy middle part of the pan of brownies, bake them as directed. If you like the crunchier outer rim of the pan of brownies, cook them a little longer.

They are also great fresh from the oven, even without the glaze.

Grades are as follows-- Scott: A, Becky: A+, Greengirl: A+, Blueboy: A+

These are one of my two favorite cookies, and it so happens that my other favorite also starts with B. Brown Sugar Cookies, from America's Test Kitchen are incredible, with a deep, rich, super-sweet flavor that makes them worth the trouble of browning the butter and the shocking addition of 1 tablespoon of vanilla. I don't roll mine in the sugar coating like they do, but otherwise I follow the recipe, which can be found at Cook's Illustrated's website (they offer a free 14 day membership).

Brownie Bites

(http://www.kraftrecipes.com/kf/recipes/soft-chewy-chocolate-drops-106760.aspx)

4 squares BAKER'S Unsweetened Chocolate

3/4 cup (1-1/2 sticks) butter

2 cups sugar

3 eggs

1 tsp. vanilla

2-1/2 cups flour

Glaze

1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)

6 squares BAKER'S Semi-Sweet Chocolate (I used 1 cup of mini chocolate chips)

PREHEAT oven to 350°F. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover and refrigerate 1 hour or until dough is easy to handle.

SHAPE dough into 1-inch balls; place, 2 inches apart, on lightly greased baking sheets.

BAKE 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely.

GLAZE:

PLACE frozen whipped topping and semi-sweet chocolate in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is shiny and smooth, stirring after 1 min. Let stand 15 min. to thicken. Spread over cookies. Let stand until glaze is set.

Makes about 4 dozen.