Brownie Cookies—2 Ways
Ingredients
- 4 tbsp salted butter (57g, (½ stick))
- 1 lb. chopped semisweet chocolate (454g)
- 4 large eggs (200g, room temperature)
- 1½ cups granulated sugar (300g)
- 1 tsp pure vanilla extract (4g)
- ½ cup all-purpose flour (60g, sifted)
- ½ tsp baking powder (2g)
- 12 oz. milk chocolate chips (340g)
- crushed peppermint (optional, for topping)
Instructions
- 1
Stir
- 2
Place a heatproof bowl over a saucepan of simmering water. Add the butter and the chopped chocolate. Stir until smooth, about 5-10 minutes.
10 min - 3
Beat
- 4
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs with the sugar on medium speed, then beat in the vanilla. Scrape the sides if needed. Pour in the melted chocolate and beat until combined. Mix in the flour and baking powder. Turn off the mixer.
- 5
Fold
- 6
Gently fold in the chocolate chips.
- 7
Freeze
- 8
Pour the batter into a large bowl and cover. Freeze for 1 hour.
- 9
Preheat the oven to 350°F. Line a baking sheet with Reynolds Kitchens Parchment Paper with SmartGrid. Scoop 2 tbsp of batter into a ball (doesn't have to be pretty) and place on the prepared baking sheets, about 2 inches apart.
- 10
Bake for 10 minutes, or until the cookies crack on top and appear dry on the edges.
10 min - 11
Cool
- 12
Let cool on the cookie sheet for 10 minutes, then transfer to a cooling rack to cool completely.
10 min - 13
Top
- 14
If wanting to make the peppermint version, sprinkle cookies with crushed peppermint upon removing from the oven. Lightly and carefully press them into each cookie to adhere. Allow to cool as stated above.
Nutrition
Per serving (based on 24 servings)
