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Brownie Cookie Recipe

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Brownie Cookie Recipe

INGREDIENTS

  • 12 ounces bittersweet chocolate chips (60-70% cacao)
  • 1/2 cup butter
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder¹
  • 1 cup pecans (chopped optional)
  • 1/2 cup mini semisweet chocolate chips

INSTRUCTIONS

  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 fitted with a paddle attachment 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.
  4. Reduce the speed to low and mix in the melted chocolate until well-combined.
  5. Stir in flour and cocoa powder just until combined.
  6. 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.
  7. Cover the batter and chill for 30 minutes.
  8. Preheat oven to 350 F. Line two baking sheets with parchment paper.
  9. Using a 1.5 tablespoon cookie scoop drop batter onto the prepared cookie sheets about 2 inches apart.
  10. 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.
  11. The shiny crackly crust will develop as the cookies cool on the baking sheet.

This article and recipe adapted from this site

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