Brownie Cookie

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 12 oz Bittersweet chocolate chips
  • 1/4 cup Brown sugar
  • 1/2 cup Chocolate chips, mini semisweet
  • 1/4 cup Cocoa powder, unsweetened
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 1/2 cup Butter

Found on ihearteating.com

Description

Directions

• 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. The batter should be the consistency of a thick brownie batter at this point.
• 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. Dont overbake, or the cookies wont be crackly and fudgy.
• The shiny, crackly crust will develop as the cookies cool on the baking sheet.