Brownie Cookie Ensemble

  
  
Ingredients:
330 grams flour
1/2 tsp salt
1 tsp baking powder
100 grams cocoa powder
 250 grams butter
300 grams brown sugar
2 eggs
1 tsp vanilla extract
1 tbs coffee

Chai glaze:
2 tbs milk + 1 bay leaf + 1.5 tsp honey in a small bowl and microwave for about 20 seconds.
Add 1.5 tsp chai tea leaves and microwave for about 15 seconds. Strain to a bowl.
Add the spice: 1/16 tsp ginger, cinnamon, a pinch of all spice, 1 tsp vanilla extract
Add and whisk sifted 1/2 powder sugar gradually and wait at least a couple of minutes till the glaze gets thicken as the heat is gone to your desirable consistency (thick not runny!).

1. Preheat oven at 350°F. 
2. Mix butter and sugar well until it whitens and add eggs, vanilla extract and coffee.
3. Sift all the dry ingredients and mix it in the wet ingredients.
4. Put half the cookie dough in the fridge for about an hour (or 20 minutes in the freezer) and take the other half of the cookie dough and put it into the icing bag.
5. Make flower shapes by squeezing the dough in the icing bag in "cork screw" shape and put raspberry jam in the center. Bake for 10 - 12 minutes.
6. Take out the cookie dough from the fridge and shape it in about 1/2 inch your favorite shapes. Bake for about 7 - 8 minutes.
7. Decorate cookies with melted chocolate and almonds or any kinds of glaze you like and enjoy!

The result was very soft, kind of chewy brownie flavored cookies. Next time, I may add some corn starch to make is a little more crispy outside..we'll see!

Adjusted from "Chocolate, chocolate cookies" Vessy's day