Brownie Cookie

You can never have too many American recipes, so give Brownie Cookie a try. One portion of this dish contains about 2g of protein, 9g of fat, and a total of 152 calories. This recipe serves 36. For 30 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 15 people were glad they tried this recipe. It is brought to you by I Heart Eating. It works well as a dessert. A mixture of baking powder, granulated sugar, brown sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 8 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 9%. Brownie Cookie, Brownie Cookie, and Brownie Cookie Cupcake are very similar to this recipe.

Servings: 36

Cooking duration: 8 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined. Remove from heat, and set aside. 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. Reduce the speed to low, and mix in the melted chocolate until well-combined. Stir in flour and cocoa powder just until combined. Add nuts, if using, and chocolate chips. Stir in to combine. Cover the batter, and chill for 30 minutes. Preheat oven to 350 F. Line two baking sheets with parchment paper. Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart. 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. The shiny, crackly crust will develop as the cookies cool on the baking sheet.

 

Step by step:

1. Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.

2. Remove from heat, and set aside. 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. Reduce the speed to low, and mix in the melted chocolate until well-combined. Stir in flour and cocoa powder just until combined.

3. Add nuts, if using, and chocolate chips. Stir in to combine. Cover the batter, and chill for 30 minutes. Preheat oven to 350 F. Line two baking sheets with parchment paper. Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.

4. 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. The shiny, crackly crust will develop as the cookies cool on the baking sheet.

Nutrition Information:

covered percent of daily need

 

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