Brôwnie Côôkie Recipe
INGREDIENTS
- 12 ôunces bittersweet chôcôlate chips (60-70% cacaô)
- 1/2 cup butter
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup brôwn sugar
- 1 tablespôôn vanilla extract
- 1/2 teaspôôn baking pôwder
- 1/2 teaspôôn salt
- 3/4 cup all-purpôse flôur
- 1/4 cup unsweetened côcôa pôwder¹
- 1 cup pecans (chôpped, ôptiônal)
- 1/2 cup mini semisweet chôcôlate chips
INSTRUCTIÔNS
- Melt bittersweet chôcôlate chips and butter in a heavy saucepan ôver lôw heat, stirring cônstantly until melted and well-cômbined.
- Remôve frôm heat, and set aside.
- In the bôwl ôf a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking pôwder, and salt ôn high speed 5 minutes, ôr until the batter is thick and creamy. This step is key, sô make sure tô beat the mixture fôr the full 5 minutes.
- Reduce the speed tô lôw, and mix in the melted chôcôlate until well-cômbined.
- Stir in flôur and côcôa pôwder just until cômbined.
- Add nuts, if using, and mini chôcôlate chips. Stir in tô cômbine. The batter shôuld be the cônsistency ôf a thick brôwnie batter at this pôint.
- Côver the batter, and chill fôr 30 minutes.
- Preheat ôven tô 350 F. Line twô baking sheets with parchment paper.
- Using a 1.5 tablespôôn côôkie scôôp, drôp batter ôntô the prepared côôkie sheets abôut 2 inches apart.
- Bake côôkies 8-10 minutes. The côôkie will lôôk set at the edges but still be a little wet lôôking in the center. Dôn't ôverbake, ôr the côôkies wôn't be crackly and fudgy.
- The shiny, crackly crust will develôp as the côôkies côôl ôn the baking sheet.
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