Jumbo Brownie Cookies

Diets

Vegetarian

Ingredients

Refrigerated
- 4 Eggs, large

Baking & Spices
- 2 2/3 cups 60% cacao bittersweet chocolate baking chips
- 2/3 cup All-purpose flour
- 1/2 tsp Baking powder
- 1 package Chocolate chunks, semisweet
- 1/4 tsp Salt
- 1 1/2 cups Sugar
- 4 tsp Vanilla extract

Drinks
- 2 tsp Espresso, instant powder

Dairy
- 1/2 cup Butter, unsalted

Time
Prepare: 20M
Cook: 15M
Total: 35M

Found on tasteofhome.com

Description

These deeply fudgy cookies are a great way to make a friend. A little espresso powder in the dough makes them even more over-the-top. —Rebecca Cababa, Las Vegas, Nevada

Delicious and very easy to make-loved the fact I didnt have to get out my mixer. I used my large cookie scoop, but not the 1/4 cup size and got 31 nice sized cookies. It was a bit tricky to get them done, but not over-baked, so I watched them closely. I melted the chocolate and butter together in the microwave on 50% power, a minute at a time, until it was melted, stirring after each minute. Took only 3 minutes. And, I didnt have chocolate chunks, so I used a package of semi-sweet melting wafers Id been looking for something to use them in. Very chocolatey, delicious cookie!

These are the best of both worlds- the chocolately soft center of a brownie, with the crisp edges of a cookie. I knew right off the bat that I wouldnt be using the chocolate called for- I am the only dark chocolate fan, and 60% would be way too much for my guys. I used Nestle Dark chocolate chips instead, which are 53%. And even though it says the espresso powder is optional, I highly recommend it. You dont taste COFFEE, it just brings out the chocolate flavor.

I used Ghiardelli chocolate and the espresso powder. I might leave the powder out next time. Delicious and fudgy and my husband and son loved them. I will definitely make again. I used a 2 TBSP scoop and got about 24 cookies.

I love this recipe, super easy but found it hard to drop by the 1/4 cup as I kept trying to do too many on a cookie sheet. So I put in the fridge for 15 to 20 minutes to firm up batter. Then I rolled and baked to make homemade oreo cookies. Can someone say hello cookie monster.

1 cookie has 350 calories and 48 g carbs and 65 mg of sodium - I used the regular chocolate chips - and unsalted butter an no other salt... wasnt too bad - but will not b making these again! yuck...

Very good

3 Stars because this is a question (wish there was another way) so dont scold me.Anyone tried making this as a bar cookie. I want to cut out with heart shaped cutter.

Amazing! I made these on two separate occasions this week and they were a hit each time! I substituted the chocolate chunks and did half with mint chips and the other half with white chocolate chips. I left out the espresso powder. I also used less than a 1/4 cup for smaller cookies. I will absolutely make these again!

These are fabulous. I left out the espresso powder since some of my family arent coffee fans, and these are now my sons favorite cookie. Theyve become an instant Christmas tradition.

I bake cookies all the time. Worst cookies I ever made. I am a chocoholic and couldnt even eat these. Way too sweet even making the cookie smaller. Nobody in my family could eat them. Threw them out.

Ingredients

2-2/3 cups (16 ounces) 60% cacao bittersweet chocolate baking chips
1/2 cup unsalted butter, cubed
4 large eggs
1-1/2 cups sugar
4 teaspoons vanilla extract
2 teaspoons instant espresso powder, optional
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 package (11-1/2 ounces) semisweet chocolate chunks

Directions

Directions Preheat oven to 350°. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm. In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well. Fold in chocolate chunks; let stand 10 minutes or until mixture thickens slightly. Drop by 1/4 cupfuls 3 in. apart onto parchment paper-lined baking sheets. Bake 12-14 minutes or until set. Cool on pans 1-2 minutes. Remove to wire racks to cool. Yield: about 1-1/2 dozen. Editor’s Note: This recipe was tested with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips; results may vary when using a different product. Originally published as Jumbo Brownie Cookies in Taste of Home February/March 2013 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

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tasteofhome.com

229 0 2017-08-04 00:40:44

Title:	Jumbo Brownie Cookies
Descrition:	These deeply fudgy cookies are a great way to make a friend. A little espresso powder in the dough makes them even more over-the-top. — Rebecca Cababa, Las Vegas, Nevada

Jumbo Brownie Cookies

Jumbo Brownie Cookies

These deeply fudgy cookies are a great way to make a friend. A little espresso powder in the dough makes them even more over-the-top. — Rebecca Cababa, Las Vegas, Nevada

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