HOMEMADE COOKIES RECIPE

This brownie cake instruction is all smart components of a brownies-hoarsenier crust, fudgy middles, elastic edges, & intense chocolate flavor-in one simple, home-brewed cake instruction. one in every of the most effective cake recipes around!

I have some wonderful, chocolaty goodness for you today! This Brownie Cookie is for a significant chocolate lover.

HOMEMADE COOKIES RECIPE
HOMEMADE COOKIES RECIPE

This home-brewed brownie cake instruction is easy enough to form and offers you all the great components of the brownies-shiny, Crunak skin, fudgy middles, chewy edges, Associate in Nursingd an intense chocolate flavor-in one little cake.

Then get pleasure from the foremost ludicrously made and fudgy, the most effective home-brewed cakes ever!

HOMEMADE COOKIES 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.

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