BROWNIE COOKIIE RECIPE
12 Oz. bittersweet chocolate chips 60-70% cacao
1/2 C. butter
3 Large eggs
1 C. granulated sugar
1/4 C. brown sugar
1 Tbsp. vanilla extract
1/2 Tsp. baking powder
1/2 Tsp. salt
3/4 C. all-purpose flour
1/4 C. unsweetened cocoa powder not Dutch-processed
1 C. pecans chopped, optional
1/2 C. mini semisweet chocolate chips
HOW TO MAKE:
1-Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
2-Remove from heat, and set aside.
3-In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy.
4-This step is key, so make sure to beat the mixture for the full 5 minutes.
5-Reduce the speed to low, and mix in the melted chocolate until well-combined.
6-Stir in flour and cocoa powder just until combined.
7-Add nuts, if using, and mini chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
8-Cover the batter, and chill for 30 minutes.
9-Preheat oven to 350 F. Line two baking sheets with parchment paper.
10-Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
11-Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don’t overbake, or the cookies won’t be crackly and fudgy.
12-The shiny, crackly crust will develop as the cookies cool on the baking sheet.
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