Chocolate Brownie Cookies
Stephanie bakes ooey gooey chocolate brownie cookies.
On this episode, Stephanie bakes ooey gooey chocolate brownie cookies. These delectable treats have delicious chocolatey flavor with a little bit of crispiness on the edge. Try these cookies today, you’ll really love them.
Ingredients
- 1 lb (454 gm) semisweet chocolate, chopped
- 4 tbsps butter
- 4 large eggs
- 1 1/2 cups (300 gm) vanilla infused sugar
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/2 cup (60 gm) all-purpose (AP) flour
- 1/2 tsp baking powder
- 12 ounces semi-sweet chocolate chips
Directions
- Melt the chocolate and the butter together over a double boiler until smooth & shiny.
- In the bowl of a stand mixer using the paddle attachment, beat together the eggs & sugar over medium speed until thick and pale, about 5 minutes. Add the vanilla & salt.
- Gently stir the melted chocolate and butter mixture into the batter.
- Add the flour and baking powder and mix until combined.
- Stir in the chocolate chips.
- poon the dough into a shallow baking dish and freeze until well chilled and firm, about 1 hour.
- Preheat the oven to 350 degrees F and line a sheet pan with parchment paper.
- Scoop 2 tablespoon sized mounds of cookie dough onto the baking sheet leaving 2 inches between each cookie.
- Bake for 11-14 minutes until the cookies look dry around the edges and cracked on top.
- Cool for 10 minutes on the sheet pan, then transfer to a cooling rack to cool fully.
- Scooped cookie mounds can be frozen without baking to be baked off at a later time. Add 2-3 minutes to baking time if frozen.