FOOD & RECIPES
Brownie Cookie Recipe
Cook Time: 8 mins
Total Time: 8 mins
Servings: 36
Ingredients
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 T . 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
Directions
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Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
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Remove from heat, and set aside.
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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.
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Reduce the speed to low, and mix in the melted chocolate until well-combined.
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Stir in flour and cocoa powder just until combined.
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Add nuts, if using, and chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
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Cover the batter, and chill for 30 minutes.
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Preheat oven to 350 F. Line two baking sheets with parchment paper.
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Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
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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.
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The shiny, crackly crust will develop as the cookies cool on the baking sheet.
