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Better-than-Brownies Chocolate Cookies
The title essentially says it all. Having trouble deciding between making cookies or making brownies? Your problem is now solved – bake these beauties up and you get the best of both worlds. This is yet another installment of cookies I made as a result of the Top 10 list you all helped me create. I have loved trying new cookie recipes each week, and with this being the next to last recipe (next week is ginger cookies!), I'm going to have to come up with another food genre to get input on. Any ideas? Maybe favorite recipes with summer fruits, ice cream flavors, ethnic dish or something like that? Feel free to throw out some suggestions.
Now we must get back to talking about these cookies. They are not for the faint of heart, and if you are only a fair-weather chocolate fan, these will either fully convert you or may be too much for you. Since I am an all-chocolate-all-the-time chocolate fan, it goes without saying that these cookies razzled and dazzled me to the point of wanting to hide them from others. I didn't really hide them, but I was tempted. Actually, it wouldn't hurt to stash a few of these in the freezer for when chocolate hunger pangs strike. A quick turn in the microwave and you will be beyond satisfied.
I tried to determine if I really think these cookies are better than brownies. That, of course, required serious research. Research, in this case, would be defined as taste testing. And the result is – I just can't choose. These cookies are rich, delicious and are like a jolt of espresso for your taste buds. But brownies, oh brownies. In all of their dense, fudgy glory and endless variations… they just can't be replaced. So, be prepared to make these, love them, and then alternate between them and your favorite brownie when you can't decide if you want a cookie or brownie.
I'm normally not a cookie dunker, but these were absolutely superb dunked in a glass of cold milk. So pour yourself a tall glass and enjoy! (And then come back and let me know if you think these really are better than brownies!)
More chocolatey goodness:
Chocolate Ice Cream
No-Bake Chocolate, Peanut Butter & Oatmeal Cookies
Chipster-Topped Brownies
Cookies and Cream Cheesecake Brownies
French Chocolate Brownies
Better-Than-Brownies Cookies
Yield: About 24 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
16 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
4 eggs
1⅓ cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips
1. Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or a silicone baking mat.
2. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.
3. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.
4. In a small bowl, sift together the flour and baking powder.
5. Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.
6. Scoop 1½ tablespoons of dough (a medium cookie scoop's worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.
(Adapted from Culinography)
215 Responses to "Better-than-Brownies Chocolate Cookies"
Your cookies look terrific – so rich and delicious! Love that first pic!
Hi all.
I see the last comment is from 2013, but I comment on the first post, hoping this might help some who want to make this recipe. I was a bit afraid after reading all the comments of the cookies that turned out flat or the dough, liquid. I am french, so I had to translate all the measure (cups) into weights – I saw someone was asking for the weights.
Anyway : As your recipe worked perfectly for me, I'd like to share a few info:
– add salt
– yes! let the chocolate/butter cool down before adding it to eggs, etc.
– weights : 400g of chocolate to melt, 6 soup spoons of butter, about 270g sugar, 150g flour, 120g of chocolate chips.
It is actually TOO tough, as a mixture. Great to scoop, but hard to mix with a spoon! 🙂
*lest post is from 2011.. obviously.
After seeing so many comments on the cookies coming out flat I was a bit apprehensive about trying this recipe, but the pictures looked so good I had to try. Also,like Mag, i'd like to share a few tips: When preparing the batter I let the butter and chocolate cool down completely before mixing it with the rest of the ingredients but when I did a 3 cookie test-batch they came out flat. I covered the batter and put it in the fridge for a full night's rest. When I baked the cookies in the morning they came out beautiful, chubby and chewy as seen and read in the post. Also straight after coming out of the oven, I sprinkled coarse salt on them which made them even better.
So here we are in 2014, and I tried this recipe after reading all the reviews. It works, people! Here is how I did it, without weighing ingredients or using special flour:
1. The chocolate and butter mixture needs to be cool enough to stick your finger in the middle without getting burned.
2. After you prepare the batter, refrigerate it for 1.5 – 2 hours. It will go in the fridge looking like the brownie batter everyone complained about, and come out looking like cookie dough. Voila! You still need to use two tablespoons to drop the cookies onto the pans, but it's solid enough.
3. Bake right away and put your dough in the fridge in between batches. This prevents too much spread with every cookie dough ever. Cool at least almost-completely on the baking sheets (torture for the few-panned bakers like myself) or you will have messy-destroyed hot brownie, not a cookie.
4. Make sure you bake it enough. Yes, beware of over-baking. But they will rise a bit and perhaps look almost done, and still fall flat when you cool them if you don't bake them long enough. I made big cookies (2 tbsp dough, roughly) and did 12-14 minutes instead of 10-12. Mine were crackled-brownie looking, puffy in the center, gooey on the inside, perfection like the picture, but bigger (I made 22 cookies from the recipe).
And I just did the recipe like it says, with a little common sense!
Pure decadence!
I just made these cookies an hour ago… and I had 2 cookie sheets with 15 cookies in each and 1 cookie sheet that has 6 cookies… the first 2 cookie sheets, I baked it for 10mins. The cookies stick to the pan, though it has that cracks that the pictures have, and it's a pancake-like thin, I can't even lift any one of them…
The last batch with just 6 cookies, I baked it for 12mins. It's same as the picture, and taste incredible (though a bit sweet for me, even though I put just a cup of sugar) …
So the bottom-line, make sure you check the doneness right… It's hard to tell but now I learned my lesson… I just wasted more than $10 for the ingredients… Well, I can still eat the 5 cookies remaining in the last batch! 🙂
BTW, mine was very scoopable… I did let the chocolate-butter mixture cool to room temp. Then I let the batter sit for 20 mins, before preheating the oven and scooping it to my cookies sheets…
Mmmmm!!!! Love a brownie kind of cookie. I've made a similar one that I really like, but these definitely have more chocolate as I look at the ingredients!
And concerning what other things you should post–picture me sitting at a table with a spoon in each hand, rhymithically pounding the spoons on the table and shouting, "ice cream, ice cream…." ; ) jk
Pretty much everything you post looks fabulous! Great photography skills as well.
These are so good, but I use gluten free flour.
Thank you for making me these wonderful cookies for my birthday. However, I think you should freeze the extra (extra?) ones. Then when you want a treat take them out of the freezer. lay on the counter to defrost a few minutes while you make coffee. The coffee is to dunk them in instead of the milk! Much better now, don't you think
I was dreaming about chocolate cookies last night so I looked on tastespotting first thing in the morning. I just finished making those cookies. I replaced the chocolate chips with toasted pecans and the results were deliciously fudgy. The only downside is that my cookies aren't as pretty as yours. They didn't that cracked, glossy surface, but they still taste awesome.
I just made these..blah they didn't turn out at all! I did a test batch with 6 and it turned out more like a cake and really flat. My batter was really thin so I added more flour and I think that was the problem! I put them in a pan to try to make brownies and it turned out more like a cake..a delicious cake though!! haha
I added fresh cherries to the batter and mint chocolate chips. Yum
We made these over our holiday Cookie Day and the results were pretty awful. Like Mai said a few years back, the dough was more like batter. There was no way to scoop them into any formable shape. We added flour and they ended up turning into rocks. I think there should be an added direction to cool the batter, or maybe this recipe does not work in high altitude. Bummed because they look so good in the picture!!
I just made these and I have to say they're delicious. One problem though, when I baked them, they turned out to be pretty thin, almost waferlike, but you could still tell it was (supposed to be?) a cookie. I wonder what I did wrong, I'm looking over the recipe and I still don't see a problem. Oh well, they're still delicious, and that's the part that matters, hm?
Well Michelle, you've done it again! First it was your Chocolate Chip and Pretzel cookie bars and now these! I am forever a fan of yours and will come to you when I need a killer craving fixed or an impressive goody day treat to give to my hubby to take to work! These were definitely better than brownies. Super yummy! I've posted them on my site (and added you as a favourite, thank you!) and will now go devour another one with a tall glass of moo! I think they'll be gone in no time and then I'll have to make them again (maybe this time with some grated orange zest? Mmmm…)
This recipe doesn't make sense to me as written. Just reading it, half a cup of flour seems wholly inadequate for the amount of liquid ingredients. I went ahead and made it as written, and as I suspected the batter was very runny and there was no hope that it would hold a cookie shape. I added more flour a quarter-cup at a time until the dough could be scooped, in total I put in 1 3/4 cups flour. With the increased flour, the baked cookies look like your pictures. I also added salt to the dry ingredients, as the omission of salt from such a rich sweet recipe is inappropriate. Cook's Illustrated published a very similar recipe that I've made many times, which calls for 2 cups flour and a full teaspoon of salt. More power to anyone who had good results from this recipe as written, I've no idea how you did it.
I too, have no idea how my cookies would ever look like the picture.
I made these yesterday and they turned out amazing! Thanks so much! See them here. 🙂
I totally stressed about making these cookies as I never melted that much chocolate in a double boiler! I am glad I did because there is nothing to stress about! very easy. These cookies are good but you have to be careful about what chocolate you buy. I bought Ghirardelli bittersweet 60% cacao 4 0z. and 4 0z. of 70% cacao. The rest I used nestle semisweet chocolate morsals. . I think because the cacao ratio was high, I should have upped the sugar?? not sure. appearance is impressive, texture was also great. Very rich tasting. Will make again but change the chocolate that I use. 🙂
I tried these… and they came out a bit sticky. I thought they just weren't done, so I put them back in the oven for about 4 minutes, and they were stick super sticky when I took them out. What could I do to prevent this next time? Besides being sticky (they wouldn't even remain their cookie shape!) they were delicious. I needed a lot of milk – yummm!
I'm trying the homemade oreos next, woo hoo!
I've been saving this recipe for months and finally tried it last night. I used the Ghirardelli bittersweet 60% cacao and Nestle semi-sweet mini chips. The cookies are very delicious, but the batter was very thin and the cookies turned out wafer thin for me also. Although I did get the beautiful crackle like your photos. I may try adding more flour next time (or weighing ingredients – never tried that before!) With the remainder of the current batch, I'm thinking they will make perfect ice cream sandwiches – I think they will turn out terrific! Love your blog!
Made these just now, they flattened out for me too! I even tried chilling the dough wondering if the warm chocolate is making it not set up. Also tried adding a little more flour after the first batch. They're good, they just spread out a bit too much for me, not poofy like the ones in your pic! Thx for sharing it though!
My daughter is making these now. She had no problem with the consistency, they were easily scooped with a cookie dough scoop but the first batch stayed in a ball shape, so the next batch she flattened a bit. I like the taste but they are not sweet enough for my daughter and they definitely didn't come out as pretty as yours did. Also could probably use salt. Thanks!
I just made these. While mixing the batter, I wondered if the 1/2 C flour was a mistake, as the batter seemed too runny to do anything but spread all over the cookie sheets, so I read all the comments to the post to see if there was a correction somewhere. After making sure that 1/2 C flour was indeed the correct amount, I decided to go ahead and try to scoop the batter and make cookies, rather than pouring it into a pan for brownies. It was certainly more runny than any cookie batter I've ever made, but to my surprise (and delight) the cookies did retain their shape in the oven. I got that beautiful crackly surface that looks so appetizing in your photos, although, like others who have commented here, my cookies came out wafer thin (5/16 of an inch thick, to be exact). However, they taste amazing, and as another person said, they would make superb ice cream sandwiches.
Hi Not to be a drag but would it be possible to substitute cocoa somehow or at least in part to cut the cost of these brownie cookies? I need to make them on a larger scale to use for ice cream sandwiches…….. Any suggestions would be greatly appreciated. Many thanks
I was wondering the same thing! I thought I'd take a stab at it and made them substituting plain ol' unsweetened cocoa powder and vegetable oil for the bittersweet chocolate (3 tablespoons cocoa powder + 1 tablespoon oil = 1 oz. bittersweet chocolate), then mix that with the 4 tablespoons butter (I just melted it slightly and mixed into the cocoa mixture). They turned out great, just like the pictures! And boy are they fudge-y! I think this way might also eliminate the liquid-y issue some are having since it's never very warm to begin with. Mine were very easy to scoop. Thanks for the great recipe, Michelle!
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LOVE the idea of these….tried them….got the same runny result. Came out of the oven nicely, but a little flat. They taste marvelous…..but don't look like yours. Can you offer a bit of advice? Mine are pancake flat, and are even lighter in color. They have the sheen, but not the crackle.
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This is a great blog with beautiful photos, I'm really enjoying it!
I have two comments on this recipe. I'm an experienced baker. I haven't tried this particular one yet but have tried others much like it. The ones that didn't yield a runny batter were the ones that had the eggs beaten to ribbon stage with the sugar, then combined with the other ingredient. The ones that did yield a runny, thin batter that baked up into chocolate pancakes ! rather than cookies were ones like this one. What I'm curious about is #1) What brands of flour were used for the successful results above, and what brands used for the unsuccessful ones. All-purpose flours vary quite a bit from region to region, in terms of how much gluten and how much starch they contain ("harder" vs. "softer" flours, etc.) I'm wondering if a starchier flour might work better with this recipe.
Regarding weight measurements rather than volume, I agree, weight is much more reliable – however the above recipe didn't provide weights so there's no way we could've used weight measurements. Michelle, do you have the weights? If so I'd love to have them.
Thanks so much for such a beautiful blog, and also for any responses that may shed some light on my theories….
Okay, I tried the recipe but I used chocolate chips (Nestle's semi-sweet chocolate chunks to be exact). It's not the flour although it is indeed better to measure that by weight rather than volume….but, it's the chocolate. The chocolate chips just set up (upon cooling) better than some of the bars. The one thing I forgot is to decrease the sugar a bit as semi-sweet has more than the chocolate specified in the recipe, but the recipe worked anyway, just a bit on the sweet side. I waited about 20 min. or so after the dough was mixed to let it set up and it did so beautifully.
Michelle, I'd love to know which kind of chocolate you used because yours was evidently one of the bar-types that sets up well, I'd like to try and duplicate your effort!
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I. Can't. Stop. First, your Chewy Brownies, now these cookies…too much chocolate amazingness to handle. Unfortunately (for my thighs), the Boy requested I make him ice cream sandwiches for his bday and this is the cookie recipe I used. Paired with Ben and Jerry's Mint Chocolate Cookie ice cream, these were heaven! The pictures are horrendous, but I'll link to it anyway. Thanks again!!
I made these incredible cookies last night with great success! After I first mixed the batter it was incredibly runny as some of the other comments here have mentioned. After reading the comments I was very unsure of how to proceed, so I just walked away from it and left my batter sitting on the counter for about 1/2 hr/45 min or so. When I came back to it, it had thickened up perfectly and baked exactly as they were supposed to. Michelle, I think you were right about the chocolate mixture being too warm. It needs to cool first! Thank you for such an excellent recipe!
I just made these and they were super runny an wafer thin as well. Taste good but I wanted to give them to someone but had to scratch that idea because they were so ugly lol! I baked 6 or so of them as a test and when that didn't work out put the batter in the fridge to harden up a bit (1 hour or so) and that didn't help at all, as soon as they were in tw oven they flattened out again. The rest of the batter is in a brownie tin so hopefully they work out ok!
I am just finishing up my last batch of these, and I have to agree with everyone who said "Cool the chocolate before adding it!" – I did, and the batter turned out to be just slightly stiffer than regular brownie batter, but the cookies didn't spread too much and turned out perfectly. I wound up putting the chocolate/butter in the fridge for about 7 minutes before adding it to the eggs, and it was still perfect.
Thanks for sharing a great recipe!
Michelle- I've got these in the over as I type and they smell wonderful. The batter was thinner than I thought it might be, but duh, not much flour in there. I poked my head in the oven (well, kind of) & all seems to be going well! Starting to look just like yours. My honey who is outside and has been all day wood working will be thrilled when he walks in the house to these! Thanks so much!!
That was to be oven, but I'm sure you got that 😉
I just made these decadent morsels. My first batch was really thin, and since I didn't use parchment paper they fell apart (but still tasted awesome). Not to be discouraged, I added around 2 Tbsp of flour to the recipe and buttered and floured my pan. They turned out perfect! I love the intense chocolate flavor and my roommates love me!
Just an update! My honey said these cookies we're one of the best I've ever made! Yes, the batter will SEEM runny, but DON'T add more flour because they're be more cake like if you add more flour. That's the beauty of these cookies, the fact that they're like a cross between a cookie and a very chewy, fudgy brownie! Absolutely perfect Michelle! Thank you so much for sharing!
I had the same runny batter problem. Thought about making brownies with it. Went ahead and added another cup or so of flour. I baked them on greased cookie sheet. You would have to use parchment for sure without the extra flour, and even so I imagine the batter would be way too thin unless you let it sit for a while and harden up. So, those are your choices. Wait or add flour or make brownies. Either way, some note should be made in the recipe as to letting the batter/dough sit or chill for a while. I was confused, for sure.
Made these last night, they were amazing!! The batter was on the thin side, but not runny. Definitely scoop-able. And they came out just like the picture. I didn't let the batter sit at all. I did beat the eggs with a fork before adding the sugar (it's a habit, I did it without thinking) and I used bittersweet chocolate chips. Oh and out of laziness I melted the chocolate and the butter in the microwave. I'm not sure why people are having the "wafer thin" issue, I don't know enough about the science of baking! But mine were perfect.
To those of you who had runny cookies:
I have tried this recipe many many times in desperation. They look so good that I just could not give up after several failed attempts!
The ratios are correct. Do not add extra flour. Simply let the mixture sit for 20 minutes after mixing. It will set!
I just made this really delicious cookie. Very easy. Very tasty. And a great chocolate hit.
You and I must have different 'medium' cookie scoops, because I made FIVE dozen tasty little treats! It's a good thing I planned to give these away to our pediatrician's office and second grader's class.
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I made these this afternoon. Batter was super super runny and spread like mad on the baking tray. So I gave up with that and put the batter in cupcake cases, now I have brownie cupcakes. Nothing's ever a failure when it comes to chocolate.
I think however I must have made a mistake with measuring. Or something. British v American measurements are always insanely confusing!
So, I just came across this and I HAVE to make them 🙂 I will probably attempt to make this sometime this or next week! It's always been a habit of mine to check reviews before I decide to waste time & money making something that I'm not familiar with… & I'm happy to have come across some advice on how to handle the batter. Although, I figured that you'd have to let the heated mixture cool before you add it to your cold ingredients. Maybe that's just because I'm familiar with making chocolate cheesecake 😛 Either way, I wanted to say thank you for sharing your recipe! I can't wait to try it!!!!
I tried this recipe I think 3 times…. but always seems really runny, even cooling the melted chocolate completely (as recommended), and letting the batter sit for 30 mins… Nothing happened.. Though the last time is not a pure success (I achieved that nice shiny-crackly top), but it came out almost a cookie-like except really really thin and it stick to the pan (even though I used parchment paper) and fell apart when removed..I found a BROWNIE-COOKIE recipe from Martha Stewart (Outrageous Chocolate Cookies) and had a very huge success at my first try… But I still want to achieve that cookie texture in the pictures that I can't stop thinking how can I perfect this recipe and trying this out..hehe
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These turned out so yummy! They were a big hit at the party I brought them to 🙂
I have one question though: is there a way to make them thicker? They turned out really thin and were kind of flimsy as I took them off the sheet, but I don't think I made any missteps. Would adding more baking powder do anything?
tried this recipe.. however, they did turn out runny like some others have said.. with that said, i'm completely satisfied with the taste though. i wonder what i did wrong because i followed the recipe to the letter. thanks for the recipe and i'm still going to try this again so i can get a better result
This recipe does not work as posted. Is the half cup of flour called for accurate? I ended up with batter, not dough, and I should have added flour to the batter until it thickened. However, I just poured it in a pan and baked it like brownies, but even that never set up properly. Please let me know if you have any suggestions, or corrections to the recipe.
I did these cookies today – they are great! I'm from Austria, so I blog in German, but if you like, you can visit my blog and take a look at the pictures I made. I added orange zest to the dough and decorated them with orange icing and a bit of leftover orange zest.
Thanks for the recipe!
Just recently moved to australia from colorado and living in a share house with about 15 others. Made these for our "makeshift" thanksgiving…seeing how everyone else is european, and they all loved it!! I was worried because the dough was runny, but turned out great. Thank you! Just another bonding experience for the roommates!
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WOW!!! these cookies look so great! I just HAD to make them! Even though I'm not a cookie or chocolate lover, but hubby is. So I made them just now and pulled them out of the oven a few minutes ago. They look just the same als yours yyyyyaaaaayyyy!!!
My batter was not runny at all, but more on the thick side. I let the chocolate cool off before mixing it and when I was folding in the flour it already got thicker and thicker.
The smell of the cookies is wonderfull and I'm sure they will taste als good als they look! Thanx so much for another recipe!
Hi! These look amazing!!
I made mine and they didn't turn out quite the same… They spread out and they are sticked up on the parchment paper… Maybe I should have keep the batter refrigerated a little bit… Seen as hot as Brasil is… And they turn out with a plastic-kind-of-look on the surface… Help please?
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Michelle, may I just say that I AM YOUR BIG FAN and YOU ARE A BAKING GENIUS! I made these yesterday because my friend Nicole was having a bad week and needed some chocolatey comfort. Since cutting and packing brownies, Nicole's all-time favourite dessert, were always somewhat resource unfriendly (I used to wrap individual pieces in a piece of cooking foil…), I decided to make your better-than-brownies chocolate cookies. I didn't want to make my friend sugar high, so I omitted chocolate chips, used baking chocolate blocks, and yes… my dough was super runny in the beginning… but after letting it sit there for about 10-20 min, they were scoopable. PEOPLE! If you're using baking chocolate, GIVE YOUR BATTER ABOUT 10-20 MIN AND YOU WILL BE ABLE TO SCOOP! (Or 5 min in your fridge if you're living in a warm place.) Resist the temptation to add more flour 'cuz this recipe is PERFECT as is. Trust me, I am really bad with first-trial recipes, and this recipe worked like magic.
Mine were so good Nicole almost cried. Now my hubby is angry that I packed all of them for Nicole, so I'll be baking with cocoa powder substitution (3 tablespoons cocoa powder + 1 tablespoon oil = 1 oz. bittersweet chocolate). I'll see how that alters the consistency of the batter and let y'all know if you're reading the replies and suggestions as I always do when trying a new recipe 😉
Question: Tried this recipe again, this time using the cocoa pwoder+oil… And it didn't work for me at all. I tried to measure it by grams, gave me some cake-like puffed up yucky stuff, and then did it by tablespoon, and the consistency of the batter was similar to the one I had when I made it with baking chocolate… but when I baked them, they were all wrong! The surface of the cookies were all bubbly, as in, small bubbles filled the surface… No cracks… What did I do wrong? Would someone PLEASE help me out!
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I just made these cookies today. I noticed that when I used the parchment paper with my pans, the cookies became thin. So I tried a tray without parchment paper and they came out thicker. I haven't tried to take them off the pan, yet. I did take one of the thin ones off to "taste test"……Oh my word, delicious!! Definitely will make these for a group hangout this summer!
OMG! Yum-o!! I made these tonight for the first time and they came out great! I let the melted chocolate mixture cool a bit before adding to the egg mixture. The first batch I scooped out, the batter wasn't very thick and it spread out a littlebit on the baking sheet. But when it was done… It turned out just like your pictures!
Also I noticed, as I was waiting in between batches, the batter got thicker and it was definitely more 'scoopable'. Awesome recipe! Thanks for sharing!
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I made these yesterday for church potluck and they were very popular. I was a bit worried about the batter since it was a little thin, but actually the cookies came out fine. I did add 1/4 teaspoon of salt and I only need 12 oz to make the cup amount required for the recipe. I did let my chocolate cool some before adding it to the egg mixture and stored the batter in the fridge between baking each sheet. Might try to add a teaspoon or two of instant coffee powder or instant espresso powder next time. Not a fan right out of the over and warm but they are really good the next day!
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I've made these cookies at least a half dozen times and I've never had an issue with runny batter. I melt the dark chocolate and butter in the microwave on low, stirring often (to avoid burning) until it's melted through. Then I mix everything by hand. I scoop all the batter onto cookie prepared cookie sheets right away otherwise my batter gets too stiff to scoop, then I start baking each sheet. I also think scooping the batter onto the sheets at the beginning helps the cookie maintain the shiny, glossy, crackly finish when they're done baking. I also weigh my flour and chocolate. I'm no expert but this has worked for me every time. These cookies are amazing and delicious! They're one of my hubby's favorites and his family requests them every year for Christmas. Thanks for another great recipe!
This is my second comment on these great little chocolate bites.
I make mine somewhat differently from the recipe as written. I melt the butter and chocolate in the microwave, then set aside. It becomes really thick and sturdy, which scared me at first but has since worked out very well for me. I weigh out 75 grams of flour. I mix the eggs and sugar with my little hand blender for about 2 minutes on medium high. This is more of a souffle or meringue technique, but the eggs become lighter colored, really thick (I won't say doubled in volume).. I think this is what creates the shiny top and crackles. Then follow the recipe. When it comes together, the batter is really thick.and almost holds the scoop shape on the baking sheet. I bake for 5 minutes, rotate the pan and bake for another 5. Cool for a few minutes on the sheet then remove the whole sheet of parchment off the cookie sheet to cool completely. Have not had a failed batch yet! I hope this helps anyone having trouble because the cookies are really delicious and easy.
Just got the first batch out of the oven, second is in now. They look just like the picture!! cannot wait to try these. Going to an Oscars party tonight and asked what kind of goodie I should bring. Well, my friend said she was craving something chocolatey, these will blow her away! Thank you for sharing your always wonderful recipes!
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so i made the cookies and at first the batter was really liquid-y so I added more flour (ended up adding 2 cups of flour so that it ended up being cookie dough consistency) they tasted amazing but the cookies were flat. After that I make another batch and with the original recipe and they were still flat and i couldn't make them round because the batter was too liquid-y
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I made these and they turned out well! At the 12-minute mark in the oven, i took the cookies out and they were all way too runny in the middle, so i cooked them for 4 more minutes, and they were successful. They puffed up a lot more after the extra 4 minutes in the oven, too. Thanks for the recipe!
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I added 1/2-3/4 cup more of flour, used 4 oz bittersweet chocolate and 12 oz semi sweet chips, and replaced the chips with Andes Creme de menth baking chips……sooo yummy. Cookies turned out perfect nice and fluffy and with the added flour it makes more cookies (40 for me) which it's always a bonus for my family!
OH… MY… GOD!!!!!! Those cookies were UNBELIEVABLE, I haven't eaten something so chocolaty in SUCH a long time!!!! The cookies in the first batch came out completely flat, so I put the cookie dough in the freezer for 3-4 minutes. Then I used my ice cream scoop to take bits from the dough that I shaped in little balls, and I put them in my preheated oven… The results were, needless to say, AMAZING!!!!!!!!!! They taste exactly like brownies, very chocolate brownies, but they have the size of a cookie, so no more crumbs and dirty dishes in cutting your brownie, and you can dip them in a glass of milk and they become so chewy… I'm making another batch this week, I completely loved them! Thank you for sharing the recipe!!
P.S: I put some walnuts in the dough too, it worked great…
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So here we are in 2014, and I tried this recipe after reading all the reviews. It works, people! Here is how I did it, without weighing ingredients or using special flour:
1. The chocolate and butter mixture needs to be cool enough to stick your finger in the middle without getting burned.
2. After you prepare the batter, refrigerate it for 1.5 – 2 hours. It will go in the fridge looking like the brownie batter everyone complained about, and come out looking like cookie dough. Voila! You still need to use two tablespoons to drop the cookies onto the pans, but it's solid enough.
3. Bake right away and put your dough in the fridge in between batches. This prevents too much spread with every cookie dough ever. Cool at least almost-completely on the baking sheets (torture for the few-panned bakers like myself) or you will have messy-destroyed hot brownie, not a cookie.
4. Make sure you bake it enough. Yes, beware of over-baking. But they will rise a bit and perhaps look almost done, and still fall flat when you cool them if you don't bake them long enough. I made big cookies (2 tbsp dough, roughly) and did 12-14 minutes instead of 10-12. Mine were crackled-brownie looking, puffy in the center, gooey on the inside, perfection like the picture, but bigger (I made 22 cookies from the recipe).
And I just did the recipe like it says, with a little common sense!
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We tried this recipe as written – what a waste. We followed the instructions to a T but the cookies didn't bake properly. We put them in and they spread flat and burnt in the bottom and everything else refused to bake until we took the mess out of the oven and let it cool. Very disappointed.
I made these exactly how the receipe says, and they turned out fantastic! They looked like the picture, and everyone said they were declicious! I used 60% buttersweet Ghiradelli chocolate. I was thinking of making them again, but using 8 ounces bittersweet and 8 ounced semi-sweet?. Do you think that would be OK?
I made the recipe with the following modifications:
Increase flour to 1 1/2 cups
Refrigerate dough at least one to two hours prior to baking.
Use a 1 tbs cookie scoop
When you take cookies out of the oven let rest on the cookie sheet for a few minutes, then move to a cooling rack.
The cookies turned out EXACTLY like the picture doing this.
** Personally, the next time I make them which I will they are delicious, I will use less bittersweet (only 10oz) and add 6oz of semi sweet to the melted chocolate part of the recipe.
Good luck, they really are worth the try.
Hello again, this is my second comment for these cookies…because they're that good. People please don't give up on this cookie. I've made this recipe at least a dozen times exactly as written and they turn out perfectly every single time! I get in trouble if they aren't on my Christmas cookie tray. They are one of my husband's favorite cookies, he says they are definitely better than brownies LOL. I use Ghirardelli 60% bittersweet chocolate chips melted in the microwave. I use a wire whisk to mix everything together, beating the eggs & sugar thoroughly before adding the chocolate, and then the flour. I scoop all the batter onto my cookie sheets right away after mixing and then bake them one sheet at a time. If you wait to scoop, the batter becomes too thick. There is NO need to add more flour than the recipe calls for. As far as crackly shiny tops, my first cookie sheet always looks best. I hope you enjoy these as much as we do.
These cookies are Ah-MAZING!
they came out decadently gorgeous!
I threw in some peanut butter chips instead of chocolate chips at the end and it was a hit among my housemates.
As I was making them I was trying to think of reasons as to why these cookies would come out 'flat as a pancake' for other users. One thought I had was, I if you only use one scoop when putting your dough on the pan, instead of the double scoop, your cookie will be on the thinner side after baking.
I really don't know how else these could become flat, maybe a forgotten ingredient or the process used. Baking is truly a beautiful adventure of art and science.
I made these cookies and got flat pancakes like so many others here and finally realised my mistake after going over and over the recipe and trawling through the comments… I used baking soda instead of powder. I am so used to using soda in all my cookie recipes I didn't notice the difference when reading the recipe. I have yet to try them with baking powder but I am sure that will make a big difference :))


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Project 597 - Amalgamation and breakup Pangaea: The Type Example of the Supercontinent Cycle
There is widespread acceptance that between 300 and 200 million years ago, all of the Earth's continental land masses were assembled into a giant supercontinent, Pangæa, surrounded by a superocean, Panthalassa. However, different configurations have been proposed, e.g. Pangæa A and B. The breakup of Pangæa over the last 200 million years resulted in the formation of new oceans (such as the Atlantic, Indian and Southern) between the dispersing continental fragments. For the past 25 years, however, evidence has been amassing that Pangæa was only the latest in a series of supercontinents that assembled and dispersed over the last 2.5 billion years. Although the mechanisms responsible are controversial, many geoscientists agree that repeated cycles of supercontinent amalgamation and dispersal have not just taken place, but have had a profound effect on the evolution of the Earth's crust, atmosphere, climate, and life.
The focus of the proposed research is to understand the mechanisms that led to the formation of the latest supercontinent, Pangæa, and in so doing provide a template by which the origin of the older supercontinents can be evaluated. Although we know to a first-order where and when Pangæa formed, we do not know the locations and precise timing of assembly of the constituent pieces, and how or why Pangæa formed. The tectonic processes involved resulted in the creation and destruction of oceanic lithosphere, mountains, and by implication the mineral endowments that accompanied them. We will focus on the evolution of two types of Palaeozoic oceans whose contrasting fates were pivotal in the development of Pangæa; (a) interior oceans, such as the Rheic and Iapetus oceans which were located between converging continents and were consumed to produce Pangæa, and (b) exterior oceans which surrounded the continents during the entire Paleozoic, and became one superocean (Panthalassa) when Pangæa formed. Interior oceanic lithosphere originated between 600 and 500 million years ago and its closure produced a series of orogenic events culminating about 300 million years ago with terminal collision between Laurentia (North America), Baltica (western Europe) and Gondwana (South America-Africa), arguably the principal collisional event in the assembly of Pangæa. The evolution of the exterior ocean is primarily preserved in the 18,000 km long Terra Australis orogen, which was located along the periphery of Pangæa and records sem-continuous subduction between 570 Ma and 230 Ma.
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text:
Note in the video above John Hennessy discusses the significance of the move of the batteries of Griffin and Ricketts from Dogan's Ridge to Henry Hill. It's a move that has been emphasized by many as one of the reasons for the Federal failure that day. As part of the next Bull Runnings tour (date to be determined), we'll take a closer look at the use of the Federal artillery on July 21, 1861, with an examination of all the positions taken that day – including (hopefully) Dogan's Ridge, where we did not go in April – and a discussion of their relative advantages and disadvantages. Guest guides TBA.
A Reminder – And a Teaser8 06 2016
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Tags: Articles, Field Trips, Manassas National Battlefield Park, U. S. Artillery
Categories : Articles, Field Trips, The Battle, Uncategorized
Little Bull Run Uniforms – Co. B, 2nd U. S. Artillery20 11 2015
Here's another from Bartek Drejewicz. Company B of the 2nd U. S. Artillery was not at First Bull Run, but sister companies A (Tidball), D (Arnold), E (Carlisle), G (Greene), & M (Hunt) were all there, so raise your eyes a bit and change the B on her Hardee hat to any one of those and you get the picture.
Bartek is a classically trained artist, and tells me that the prolong in his redleg corporal's grasp is meant to mimic this piece of classic Greek sculpture, Laocoön and His Sons.
Pliny the Elder attributed the work, said to be an "icon" of human suffering, to Rhodian sculptors Agesander, Athenedoros, and Polydorus. The sculpture now resides in the Vatican, but in Pliny's time was in the palace of the Emperor Titus. There are several versions of the story, but the long and short of it is that Laocoön was a Trojan priest who was punished by the gods for some transgression.
A prolong is a length of rope used when a gun has to be moved without being limbered, that is, attached to a limber and team of horses. Say, in an emergency. Here's a sketch showing the prolong where it was normally stored on the carriage, right there on the trail between the handspike and elevating screw:
Learn everything you ever wanted to know about cannons at To the Sound of the Guns.
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Tags: 2nd U. S. Artillery, Articles, Bartek Drejewicz, Civil War Art, Co. B, Fun Stuff, Little Bull Run Uniforms, U. S. Artillery
Categories : Articles, Civil War Art
Research Assignment: Why Were Ricketts and Griffin on Henry Hill?24 07 2015
This will either be fun, or go over like a lead balloon. As you may or may not know, one of the things I find most interesting in researching the First Battle of Bull Run is the fact that contemporary documents do not always support the contentions – statements of fact, even – of historians of the battle. The other day, friend and artillery guy Craig Swain and I were discussing the move of Ricketts's and Griffin's batteries from their positions north of the pike to Henry Hill. This move has often been criticized over the years, sometimes even described as a turning point of the battle. But, why exactly did McDowell send his artillery there? What was he thinking? How did he want to uses them, as flying artillery, in place of infantry, as what?
Your mission, if you choose to accept it, is to take a look at the evidence. Were written orders issued? What did the actors say about the move later? What have historians said? I'll even help you out. Below are the reports and testimonies of the four individuals who may or may not have known. Read them over. Look for the why. Check what they presented against what historians have written (you'll have to use your own resources there.) How have the historians substantiated their assertions? Discuss in the comments section.
BG Irvin McDowell, who issued the order (Reports and Correspondence #1, and #2, and JCCW testimony #1, and #2.)
Maj. W. F. Barry, to whom McDowell issued the order, and who forwarded it to the battery commanders (Report, JCCW testimony)
Capt. Charles Griffin (Report, JCCW testimony)
Capt. James Ricketts (Report, JCCW testimony)
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Tags: Articles, Charles Griffin, James Ricketts, U. S. Artillery
Categories : Articles, The Battlefield
Medal of Honor Ceremony for Alonzo H. Cushing6 11 2014
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Pvt. Theodore Reichardt, (Reynolds) Battery A, 1st Rhode Island Light Artillery, On the Battle6 01 2014
Thursday, July 15. – Great excitement in camp; order was received to get ready for a forward movement; ammunition packed; haversacks and canteens were issued.
Tuesday, July 16. – The morning of that day found us marching across the Long ridge, directly through Fort Runyon, on the Virginia side; did not march over seven miles; after which we formed in line of battle and prepared to camp for the night, this being the first night in the open air. All quiet during the night.
Wednesday, July 17. – Resumed our march soon after break of day, and entered Fairfax Court House, contrary to our expectations, towards one o'clock, at mid-day, the rebels having evacuated the town shortly before our entrance. Their rear guard could be plainly seen some distance off. Our battery formed in park near the court house. Some of the boys were lucky in finding a good dinner served on a table in one of the houses, besides some articles of value, undoubtedly belonging to some confederate officers. Some picket firing during the night.
Thursday, July 18. – Advance at daylight. A part of the Union army, Gen. Tyler's troops, engaged. This conflict the rebels call battle of Bull Run. While the contest was raging, our division halted two miles to the left of Fairfax Court House, at a place called Germantown. We could plainly hear the distant booming of artillery, and were impatiently waiting for the order, "forward." Towards four o'clock P. M., we advanced again; preparations were made to get in action; sponge buckets filled with water, and equipments distributed among the cannoniers. But when we approached Centreville, intelligence came that our troops got worsted and the contest was given up. Our division went to camp within a mile and a half of Centreville. Strong picket lines were drawn up.
Friday, July 19. – Camp near Centreville. The troops remained quiet all day. Fresh beef as rations.
Saturday, July 20. – Quiet during the day. About six o'clock in the evening the army got ready to advance; but after council of war was held by the chief commanders, they concluded to wait till the next day.
Sunday, July 21. – Battle of Manassas Plains. This battle will always occupy a prominent place in the memory of every man of the battery. They all expected to find a disorganized mob, that would disperse at our mere appearance; while, to the general surprise, they not only were better disciplined, but also better officered than our troops. We started by tow o'clock in the morning, but proceeded very slowly. Passed Centreville before break-of-day. When the sun rose in all its glory, illuminating the splendid scenery of the Blue Ridge mountains, though no sun of Austerlitz to us, we crossed the bridge over Cub Run. By this time, the report of the 30-pounder Parrott gun belonging to Schenck's command, who had met the enemy, was heard. Our division turned off to the right, and marched some miles through dense woodland, to the Warrenton road. Towards ten o'clock, nothing could be seen of the enemy yet, and the belief found circulation that the enemy had fallen back. Experience proved that, had we remained at Centreville, the rebel army would undoubtedly have attacked us; but hearing of our advance they only had to lay in ambush, ready to receive us. At the aforesaid time, the Second Rhode Island infantry deployed as skirmishers. We advanced steadily, till arriving at the Bull Run and Sudley's Church, a halt was ordered to test the man and the horses. But is should not be; the brave Second R. I. Regiment, coming up to the enemy, who was concealed in the woods, their situation was getting critical. The report of cannon and musketry followed in rapid succession. Our battery, after passing Sudley's Church, commenced to trot in great haste to the place of combat. At this moment Gen. McDowell rode up in great excitement, shouting the Capt. Reynolds: "Forward with your light battery." This was entirely needless, as we were going at high speed, for all were anxious to come to the rescue of our Second regiment. In quick time we arrived in the open space where the conflict was raging already in its greatest fury. The guns were unlimbered, with or without command; no matter, it was done, and never did better music sound to the ears of the Second Regiment, than the quick reports of our guns, driving back the advancing foe. For nearly forty minutes our battery and the Second Regiment, defended that ground before any other troops were brought into action. Then the First Rhode Island, Seventy-first New York, and Second New Hampshire, with tow Dahlgren Howitzers, appeared, forming on the right and left. The enemy was driven successfully in our immediate front. Our battery opened on one of the enemy's light batteries to our right, which left after a short but spirited engagement, in a rather demoralized state. Griffith's, Ayre's and Rickett's batteries coming up, prospects really looked promising, and victory seemed certain. The rebel line gradually giving way. Gen. McDowell, seeing the explosion of perhaps a magazine or a caisson, raised his cap, shouting, "Soldiers, this is the great explosion of Manassas," and seemed to be highly pleased with the work done by our battery. Owing to different orders, the battery, towards afternoon, was split into sections. Capt. Reynolds, with Lieuts. Tompkins and Weeden, off to the right, while the two pieces of the left section, to the left; Lieuts. Vaughan and Munroe remaining with the last mentioned. Firing was kept up incessantly, until the arrival of confederate reinforcements, coming down from Manassas Junction, unfurling the stars and stripes, whereby our officers were deceived to such a degree as to give the order, "Cease firing." This cessation of our artillery fire proved, no doubt, disastrous. It was the turning point of the battle. Our lines began to waver after receiving the volleys of the disguised columns. The setting sun found the fragments of our army not only in full retreat but in complete rout, leaving most of the artillery in the hands of the enemy. Our battery happened to be the only six gun volunteer battery, carrying all the guns off the battle-field, two pieces in a disabled condition. A battery-wagon and forge were lost on the field. Retreating the same road we advanced on in the morning. All of a sudden the cry arose, "The Black Horse Cavalry is coming." The alarm proved to be false; yet it had the effect upon many soldiers to throw away their arms. But the fears of many soldiers that the enemy would try to cut off our retreat, were partly realized. Our column having reached Cub Run bridge, was at once furiously attacked on our right by artillery and cavalry. Unfortunately, the bridge being blocked up, the confusion increased. All discipline was gone. Here our battery was lost, all but one gun, that of the second detachment, which was carried through the creek. It is kept at the armory of the Marine Artillery, in Providence. At the present time, guns, under such circumstances, would not be left to the enemy without the most strenuous efforts being made to save them. We assembled at the very same camp we left in the morning. Credit is due to Capt. Reynolds, for doing everything possible for the comfort of his men. At midnight the defeated army took up its retreat towards Washington. Our battery consisting of one gun, and the six-horse team, drove by Samuel Warden.
Monday, July 22. – Arrived at, and effected our passage across the Long Bridge, by ten o'clock, and found ourselves once more at Camp Clark, where we had a day of rest after our debut on the battle-field yesterday, under the scorching sun of Virginia.
Wednesday, July 24. – Lieut. Albert Munroe addressed the battery in regard to the battle, and attributed our defeat to the want of discipline. The men felt very indignant at his remarks. "We had to come down the regulations, the same as in the regular army, and should consider ourselves almost as State prison convicts." We have since seen that he meant no insult towards the battery; but have found out to our satisfaction that he spoke the truth, for we have seen the time that put us almost on the same level with convicts.
Diary of Battery A, First Regiment Rhode Island Light Artillery (Kindle Version, location 66 to 123)
Theodore Reichardt at Ancestry.com
While the above was published as a diary, it is apparent from the text that it was at least edited in retrospect.
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Tags: 2nd Rhode Island Battery, Black Horse Cavalry, Resources, Soldiers' Diaries, U. S. Artillery
Categories : Diaries, Reminiscences, Resources
Hains Related Questions Answered?24 06 2013
As I've no doubt mentioned before, I've been s-l-o-w-l-y annotating a 1911 Cosmopolitan article written by Peter Conover Hains, The First Gun at Bull Run. Fresh out of West Point, at First Bull Run Lieutenant Hains was in command of a 30-pdr Parrott rifle, detached from Company G of the 1st U. S. Artillery. The gun, generally referred to as Long Tom, was chosen to fire the opening shot of the battle of July 21st, and did so right around 6 A. M. (accounts of the precise time vary.) While just about every study of the battle written after 1911 relies to varying degrees on Hains's memoir, there's a lot wrong with it; some things just don't jive with the facts. So I've decided to not take anything Hains writes in this piece at face value. Including this:
I was assigned to train a gun-crew over at what is now known as Fort Meyer, Virginia, just across the river from Washington. It was a great gun – a thirty-pounder Parrott rifle, drawn by ten horses as green as could be, horses from the farm that had not been trained even to pull together. There were five riders or drivers, one man to each pair, and six men rode the caisson and limber as cannoneers. Two wagons followed, carrying the ammunition. Some two hundred men were attached to the gun to escort it, to help it along, and to render whatever aid I needed. In all two hundred and fifty men filed out with the gun in July when I received orders to report to General Tyler at Alexandria, Virginia.
Two hundred men attached as escort? Why so darn many? Well, it's not as odd as it may sound, all things considered:
We sallied forth. The roads promised much, and at first the gun behaved very well indeed. But we soon came to a hill. The ten horses threw themselves into their collars. The gun started up a bit, then the pace slowed, paused, and – then the giant gun began slowly to drift backward down the grade. We quickly blocked the wheels , and there were no brakes. I rode up and down the line, cheering on the men. The drivers yelled, and lashed their horses; the ten animals strained and tugged – but the gun remained motionless.
"Get out the prolonges ," I ordered, and these lines, of about three-inch rope and knotted together to about a hundred feet in length, were quickly hooked to the axle of the gun. Two hundred men instantly trailed onto them. With wild yells and cheers they started that gun forward, the ten horses and two hundred men soon dragging it upward to the crest. It was great. And most of us were very young indeed.
That makes sense. But, who were these 200 men (though I can't figure out how you get 200 men to pull on a 100 foot rope)? It's likely they were infantry. So, from what regiments were they detached? I've been keeping an eye out in letters for some mention of the detachment here and there of small groups, or even one or two large ones. But I did stumble across one reference, in Alan Gaff's history of the 2nd Wisconsin at First Bull Run, If This is War pp. 186-187:
Captain Ayres' battery unlimbered well in front of Captain Stevens' Company A behind a screen of bushes and trees, while the thirty-pound Parrott rifled cannon, manned by a detachment under Lieutenant Peter C. Hains, was positioned right in the road. The Parrott gun had proved to be almost impossible to manage, requiring large detachments of horses and men to manhandle it over the hills and valleys. While the Wisconsin regiment occupied the position in support of the artillery, Lieutenant Tom Bishop and thirty men from Company I were detailed to assist Hains and did not serve with the main body during the remainder of the day.
Gaff cites the Daily Wisconsin 8/21/1861; Milwaukee Sentinel 7/30/1861; Wisconsin State Journal 7/30/1861; Mineral Point Tribune, 8/6/1861; a letter in a manuscript collection; and Tyler's report (which doesn't mention the detachment) for the above. I'll try to find the two newspaper letters, maybe in the Quiner Collection. But it would appear that detachments of infantry were assigned to assist Hains at various points. But in the case of the 2nd WI, it was as support.
Also in If This is War I found a reference to another nickname for the 30-pdr Parrott, The Baby-Waker. I first heard the term during a tour years ago, but haven't run across any other use except for this in Gaff, p. 187:
"At precisely 6 o'clock" Lieutenant Hains ordered his gunners to fire the monster Parrott rifle, dubbed "President Lincoln's Baby-waker" by the Badgers.
The sources for the above paragraph are the Wisconsin State Journal of July 30, 1861 and the Milwaukee Sentinel of the same date, and a letter in a manuscript collection. More work to do!
UPDATE: Reader Jonathan Soffe, who hosts a great site on First Bull Run, contributes the following:
Two companies of the 11th Massachusetts Infantry, under the command of Captain J H Davis, Company B, were assigned to escort Hains on the march to Centreville on 16 July, 1861.
[This is from] A Narrative of the Formation and Services of the Eleventh Massachusetts Volunteers, from 15 April, 1861, to 14 July, 1865, by Gustavus B Hutchinson [p. 22]
"When the regiment arrived at the road leading to Fairfax, Companies A and G were left, under the command of Capt. Davis, to escort a detachment having in charge a thirty-pound Parrott gun, which, on account of the bad road, they were unable to bring up until the next morning."
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Tags: 2nd Wisconsin, Articles, Peter Hains, U. S. Artillery
Categories : Articles, The Battle
"Sergeant", 2nd Rhode Island Battery, On the Battle14 09 2011
Letter from the Second Battery
Camp Clark, Washington
July 27, 1861
Messrs. Editors: – With your permission I will endeavor to give some account of the part taken by our battery in the battle of Bull Run.
Saturday, July 20, we were encamped near Centreville, with the regiments of the brigade. In the evening we received orders to march at half past one o'clock the next morning. We were ready at that time and proceeded to the encampment of the Second Regiment, where we halted until Col. Slocum's voice was heard forming the regiment into line, and in a few moments we were on the march for the battle field. The road was very rough indeed, and quite hilly – so much so that we had to chain the wheels on the gun carriages as we descended. When we came to the bridge over Bull Run Creek, the order was given for one carriage to pass at a time, as it was very weak. Soon after daylight we left this rough and dusty road, and turned to the right in through the woods, and came out upon a large field or plain. Here the cavalry advanced and the picket guard extended some half a mile to the right and left of us. While we were crossing this plain, or soon after entering upon it, we heard the report of a large gun, and the explosion of a shell, as many thought a signal. The cavalry galloped alongside the wood, on the opposite side of the plain and pointed out the path for us to pursue.
After marching some four or five miles we seemed to bear to the left towards Manassas Junction, and soon entered the woods again and marched in a Southerly direction some two or three miles. I heard no one caution us that we were near the battle field; but was somewhat startled by two reports of cannon and then by volleys of musket bullets flying all around us. I looked ahead for orders, thinking that it was time we should receive them. I saw our General and the Engineer Corps as I supposed coming as fast as their horses would carry them, and soon one of them said "Forward, Battery." I heard Capt. Reynolds ask "In what position," and again came the order "Forward, Battery." I cautioned my men to keep cool, and whip their horses into a run, for it looked like warm work. In going some ten or twelve rods, we came out into the main road; our men dismounted, and tore down the fence and turned to the left into an open field amid the shower of bullet and cannon balls. Then came Capt. Reynolds' order, "Forward into line of action, front." We got into action very quick, some twenty yards from the edge of the woods on an elevation, and within thirty yards of several regiments of the rebels, (who were firing upon us as fast as possible) and a battery about one and half miles directly in front of us on a high elevation of land.
My lead horses on the guns were somewhat frightened when we came on to the field, and I took the reins of my lead horse to get him at his post. About the same time a cannon ball went through my blanket that lay across the shoulders of my own horse, and entered the breast of my leader, killing him instantly, and about the same time, the driver, Joshua Brown, was shot, one ball entering his thigh and another the calf of his leg. He was left on the field, but not dead. Before I could get my horses in position three of them were killed, my own horse shot in the hind leg by the explosion of a shell, but as for myself I did not get a scratch. I dismounted my own horse and ran to the fun. Within twenty yards of us were the rebels, advancing. I thought for a moment our Battery was lost; but the 2d Rhode Island Regiment made a fearful charge and gave a most hideous scream, and never will I forget how that rebel flag looked as it bobbed out of sight under the hill.
We opened fire first upon the rebel infantry and then upon their battery. The latter was silenced in something less than an hour. Again a reinforcement of the enemy's infantry advanced, and the day looked dark. But a regiment from Maine was ordered to protect our battery, and came up to the rear of our caissons in the utmost confusion. I ran up and asked for the Colonel. No one knew where he was. I asked for the Captains of companies but there were none in front. I said your officers are cowards. Why don't you come support our battery? Some of them said they would if they had any one to lead them. I then said, "Follow me," and they did so. As we came near our guns on the right, the Colonel came running up and said, "Halt, Maine regiment; I have command here." I said "Why don't you take it then." He gave the order to march to the right flank. Then came Gen. Burnside and ordered to march to the left flank and support the Rhode Island men.
Gov. Sprague was foremost in the fight, and inspired the men with coolness and courage. When asked about the character of several regiments that were coming up on the left, he said, "Give them a shot and make them show their colors." The shot and shell were falling around him thick and fast, and his horse was shot under him as he was leading his men into the battle.
The loss of our brave Colonel Slocum, Major Ballou, Captain Tower and Lieutenant Prescott, enraged the soldiers so much that we gained our position and held it. After we ceased firing, Col. Hunter came up with the blood running down his neck, and said, "Well done, Rhode Island, you shall be remembered forever." We thought we had won the battle, but the enemy were reinforced, and we were ordered to assist Ricket's Battery, some twenty rods to the right. Here we were so much exposed that we were ordered to a concealed position some sixty rods nearer. We soon silenced the masked battery to which we were opposed.
It was soon discovered that our army was falling back. I asked a regiment of Regulars that lay flat on the ground in the rear of our Battery to relieve my men, who were perfectly exhausted. I begged and entreated them, but it was of no use. We fixed the last shot of shell, when the Colonel of the Regulars marched them from the field. We did not leave this position with the Battery until our support was gone. We fell in the rear of the retreat. Regiment after regiment and other batteries passed us. The field and the road were strewn with provisions, muskets, blankets, pistols, swords, axes, shovels, wagons overthrown, and everything you can imagine, while the wounded were begging in vain for a chance to ride. The enemy here brought their artillery to bear upon our rear. On arriving at the bridge they commenced to shell us. One horse was killed near me, and several men, and I told my command to get away as best they could. There were about forty killed at the bridge. The rebel cavalry charged on Sergeant Hammond, as he was bearing a wounded man, but he escaped them with the loss of his cap. We arrived at our camp of the night before about 8 o'clock and, after resting awhile, took up our march to Washington. The streets were crowded with citizens, although it rained hard as we marched through, and many eyes were dimmed with tears for the loss of the Rhode Islanders.
Yours, truly,
Providence Evening Press 7/31/1861
Comments : Leave a Comment »
Tags: 2nd Rhode Island Battery, Resources, Soldier's Letters, U. S. Artillery
Categories : Private Correspondence, Resources


text:
Lemon Chiffon Pie
|1 3⁄4 Cup (28 tbs)
|1 Cup (16 tbs)
|3⁄4 Teaspoon
|6 , separated
|Lemon gelatin
|6 Ounce
|Lemon juice
|1 1⁄2 Cup (24 tbs)
|Lemon rind
|1 Tablespoon, grated
|Crumb crust
|1 (10 Inch)
|Whipped cream
|1 Tablespoon
1) Blend water, 1/2 cup sugar, salt and egg yolks, beating slightly in top part of a double boiler.
2) Place the mixture over boiling water and stir cook until slightly thickened.
3) Take off from heat and add in gelatin, stirring, until dissolved.
4) Add in lemon juice and rind and refrigerate to chill till it becomes thick but not firm.
5) Whip egg whites until fluffy and slowly beat in remaining sugar until stiff stage is reached but not dry.
6) Add this meringue into gelatin mixture and mix well.
7) Pour into prepared Crumb Crust and chill until firm.
8) Add whipped cream and reserved crumbs from crust mixture on top of pie.
9) Serve cold or warm.
Recipe Summary
Rate It
Nutrition Rank
Nutrition Facts
Serving size
Calories 719 Calories from Fat 194
% Daily Value*
Total Fat 22 g33.2%
Saturated Fat 8 g40.1%
Trans Fat 0 g
Cholesterol 322.6 mg107.5%
Sodium 909.1 mg37.9%
Total Carbohydrates 122 g40.6%
Dietary Fiber 1.7 g6.7%
Sugars 89.8 g
Protein 15 g30.4%
Vitamin A 7.7% Vitamin C 78.2%
Calcium 5.9% Iron 10.9%
*Based on a 2000 Calorie diet


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Doonesbury by Garry Trudeau
- June 08, 2012
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Mel, you're dwelling.
Perhaps, the good principal would like to bury his head in the sand? So many others have done so.
So just shoot him then, they do have access to guns in the military.
Actually victims do not have to report through the chain of command (although that is an option if the perp is not part of the chain of cmmand). GT usually does better research than this. Rape is a crime, and the victim can go directly to the military police. She can also go to the military hospital, report it through there, and request confidentiality. Eventually the matter is turned over to the Sexual Assault Response Coordinator, who assigns a Victims Advocate. All of this is because the military knows that victims need a recourse when the chain of command is not the answer.
And once again a serious issue is avoided because men don't want to know.
Hierarchical power structures which emphasize inter-group loyalty, being a 'team player', and protecting the group from scandal and outside interference — rarely have a good record for policing themselves, though they may spend a lot of time putting up the facade of policing themselves.
This can be true of governments in general, but especially government departments like the military and the police, with their strong esprit-de-corps and in-group, out-group distinctions. Not to mention the Roman Catholic Church. These are authoritarian bodies, and rape is all about power and authority, even more than about sex.
Nobody likes to talk about it, but one of the reasons it took so long for women to gain some equality in the work place, and people didn't want to see their daughters and wives in the workplace, was because of the prevalence of rape, or quasi-rape. From the Hollywood 'casting couch' to department store salesgirl who had better put out to the floorwalker if she wanted to keep her job, power corrupted and was abused. Women at the bottom of an all-male power structure are at a disadvantage that goes beyond that of other employees. Even if 9/10 of the men involved would never dream of personally abusing their authority. Sometimes, especially if 9/10 just have a hard time believing that the 1/10 are 'really so bad.'
Quis custodiet ipsos custodes?
It's time everybody knows what the service women defending our countries and our streets go through at the hands of their male, and often jealous, colleagues. It's time it was stamped out and more perpetrators were dealt far more harshly, and not excuse them by saying they are suffering from the stress of their work or because the men are so far from their families and loved ones. Just punish them for their crimes, men who treat their female colleagues like this, are not heroes!
Off subject- Remember the USS Liberty and its brave Sailors and Marines who were murdered this day in 1967 by the Israeli military. I am an American Jew who was in ASA working for NSA just like these men who were in NSG. I have not celebrated my birthday since.
According to Melissa in the Doonesbury strip of two days ago, 20% of women soldiers have been assaulted. Since the U.S. Army currently has approximately 85,000 women soldiers (15.5% of the total active-duty enlistment, not counting reserves) we are talking about (among the current enlisted) 16,800 incidents of – what? Forcible rape? Improper touching? Lewd remarks? Making a pass? Being talked to harshly? We need some definitions here. (I've done some Google research regarding a description of "Sexual Assault." Definitions differ widely. Some advocacy organizations by their definition sets the sexual assault bar, in my opinion, fairly low – an unwelcomed request for a date could qualify.)
Gifted storyteller he is, it's not always obvious just where Garry Trudeau aims to take his characters, but I'm wondering if the character Melissa "Mel" Wheeler is turning out as he originally intended. Maybe Melissa is supposed to be an example of a self-reliant woman soldier overcoming adversity in a hostile environment. Instead, I see the character as basically a self-pitying martyr with personal issues that undoubtedly predated her sexual assault. Let us not forget that Melissa is in her current position voluntarily – Trudeau did have his character reenlist after the post-assault counseling. If Melissa were a real-life person, we should all be grateful that in Afghanistan she was in a rear support team and not in a position to hold an automatic assault rifle.
gmartin997 – young adults (and children) are more open to harsh information than regular adults. This IS an appropriate outlet for this discussion. The grown-ups are the ones that are freaking out.
At least she's not bringing up the "suicide a day" among active duty troops.
Some folks see all victims wanting justice to be "self-pitying martyrs." How many of our soldiers suffer years of untreated PTSD because of the culture of "suck it up and take it" and because they don't want to be seen as "self-pitying martyrs."
I know someone who has some personal issues, some baggage, that would ensure that if she were raped it would be a lot harder on her than even on the average woman. So what?
To say that Mel's problems are not due to her rape because she had 'issues' before she was raped, is like saying you are not to blame for blinding a man, because you only hit him in one eye, and had no idea or way of knowing that he was already blind in the other eye.
alabama al: If Melissa were a real-life person, we should all be grateful that in Afghanistan she was in a rear support team and not in a position to hold an automatic assault rifle.
if melissa were a real life person, her perpetrator is the one that would grateful she is not in a position to hold an automatic assault rifle. though i do not condone murder, the weapon could discharge while it was being cleaned…
This is an excellent argument for why military women should only be nurses or secretaries. Guys aren't going to change, unless you only allow eunuchs to join up.
A few years ago, I knew an 18 year old girl who went to the Naval Academy, who was an "8"or "9". Pretty face, 36-24-36. She had to transfer to another college because of the wolfish behavior of her classmates. What do you expect? She was hot looking, and these were normal American boys. In other words, horny as hell.
Kudos to Trudeau for putting this issue front & center!
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text: To Get Jailed With Beau, Woman Stole $4 Wine: Cops If nothing else, it's an inventive solution for separated lovers By Polly Davis Doig, Newser Staff Posted Aug 17, 2014 2:15 PM CDT 24 comments Comments A woman really wanted to see her boyfriend in jail. (Shutterstock) (Newser) – Move over, Romeo and Juliet: Texas brings us the tale of star-crossed lover Alicia Walicke, whose boyfriend the AP reports is the current resident of one of the nation's fine penal institutions. Her solution to their separation, as per the cops who busted her Wednesday? Steal a bottle of wine—presumably terrible wine at $3.99—and sit outside the gas station that she had failed to pay aforementioned $3.99 and drink aforementioned wine. When police asked what Walicke was doing, she said she wanted to be arrested so that the pair could be reunited behind bars. Cops obliged, Walicke has been charged with misdemeanor theft, and she's now free on $5,000 bond.


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I Know What You Did Last Summer : They didn't mean it. They didn't mean to hit the boy. There was a party, and it was an accident . . . that wasn't who they were. They were pre-law, a football player, bound for New York. No one could know, so Barry, Julie, Helen, and Ray swore one another to secrecy. But now, a year later, someone knows. Julie receives a haunting, anonymous threat: "I know what you did last summer." The dark lie is unearthed, and before the four friends know it they need to outsmart a killer . . . or they will be the next to die.
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