Brownie Cookie Recipe
THE BEST OF BOTH WORLDS! THESE BROWNIE COOKIES ARE YOUR FAVOURITE CHEWY CHOCOLATE BROWNIES IN COOKIE FORM.
I love to eat a good brownie. Sadly, I have yet to make a good brownie. For some reason all of my brownie efforts end in disaster — usually way too thick, and almost always over-baked
Brownies are not difficult to make, but for some reason I struggle with it. It’s incredibly annoying. So, when I came across a recipe for Brownie Cookies in Ricardo Magazine, I thought it was the perfect opportunity to bring my brownie curse to an end…
INGREDIENTS
1/2 cup mini semisweet chocolate chips
1/2 teaspoon baking powder
12 ounces bittersweet chocolate chips (60-70% cacao)
1/2 cup butter
1/4 cup unsweetened cocoa powder¹
1/4 cup brown sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
1 cup pecans (chopped, optional)
1 cup granulated sugar
INSTRUCTIONS
Step One, Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
Step Two, Remove from heat, and set aside.
Step Three, 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.
Step Four, Reduce the speed to low, and mix in the melted chocolate until well-combined.
Step Five, Stir in flour and cocoa powder just until combined.
Step Six, 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.
Step Seven, Cover the batter, and chill for 30 minutes.
Step Eight, Preheat oven to 350 F. Line two baking sheets with parchment paper.
Step Nein, Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
Step Ten, 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.
Step Eleven, The shiny, crackly crust will develop as the cookies cool on the baking sheet.
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