Chocolate Brownie Cookies
Source of Recipe
cleverchef
List of Ingredients
- 2 ounces (4 tbs.) unsalted butter, more for the pan
- 12 ounces bittersweet chocolate, chopped
- 3 large whole eggs, at room temperature
- 3/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1-1/2 ounces (1/3 cup) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces (1 cup) toasted pecans
Instructions
- Position an oven rack on the center rung. Heat the oven to 350F and line two baking sheets with parchment (or grease and flour the pan). In a double boiler over simmering water, melt the butter and chocolate. Stir to combine; let cool. In an electric mixer with the whisk attachment, beat the eggs and sugar on medium high to a ribbon consistency, 3 to 4 minutes. Take the bowl off the mixer. Add the cooled chocolate mixture and the vanilla; stir to combine.
- Sift the flour, baking powder, and salt together. Stir the flour mixture and the nuts into the batter; let the batter rest for 5 minutes. Spoon the batter into a pastry bag fitted with a #4 tip (or into a heavy-duty zip-top bag with one bottom corner snipped to create a 2⁄3-inch diagonal opening). For each cookie, pipe or spoon 1 Tbs. batter onto the lined baking sheet. While you pipe the second tray, bake the first until the cookies are puffed and cracked and the tops barely spring back when pressed, 8 to 10 minutes. The cracks should be moist but not wet. Cool the cookies on a wire rack.
Final Comments
Yields: 54 cookies
Variation: Substitute 1-1⁄2 tsp. mint extract for the vanilla and the nuts.
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