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The Most Amazing Brownie Cookie Recipe



INGREDIENTS


  1. 12 ounces bittersweet chocolate chips (60-70% cacao)
  2. 1/2 cup butter
  3. 3 large eggs
  4. 1 cup granulated sugar
  5. 1/4 cup brown sugar
  6. 1 tablespoon vanilla extract
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 3/4 cup all-purpose flour
  10. 1/4 cup unsweetened cocoa powder (not Dutch-processed)
  11. 1 cup pecans (chopped, optional)
  12. 1/2 cup mini semisweet chocolate chips





INSTRUCTIONS


  • Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
  • Remove from heat, and set aside.
  • 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. This step is key, so make sure to beat the mixture for the full 5 minutes.
  • Reduce the speed to low, and mix in the melted chocolate until well-combined.
  • Stir in flour and cocoa powder just until combined.
  • 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.
  • Cover the batter, and chill for 30 minutes.
  • Preheat oven to 350 F. Line two baking sheets with parchment paper.
  • Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
  • 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.
  • The shiny, crackly crust will develop as the cookies cool on the baking sheet.


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