Brownie Cookie Recipe #desserts #cakes #easy #pumpkin #cookies

I make them astonish, chocolaty goodness for you today! These Brownie Cookies are for genuine chocolate darlings.

They're like my Flourless Fudge Cookies, the one of the most well known treat plans on my site, however this simple treat formula makes chocolate treats that are thicker and more extravagant.

This natively constructed brownie treat formula is quite easy to make and give all of you of the great pieces of a brownie – sparkly, crackly outside layer, fudgy middles, chewy edges, and extraordinary chocolate season – in one little treat.

At the point when you read the formula, you might be enticed to stop the blending time. Try not to do it!

The treats need the all-encompassing blending time. It will have a significant effect in your treats ending up right. So please take the couple of additional minutes to make it as composed.

Also try our recipe : Banana Upside Down Cake #cake #banana #dessert #pie #pumpkin

INGREDIENTS

12 ounces bittersweet chocolate chips (60-70% cacao)
1/2 cup butter
3 large eggs
1 cup granulated sugar
1/4 cup brown sugar
1 tablespoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder¹
1 cup pecans (chopped, optional)
1/2 cup mini semisweet chocolate chips

INSTRUCTIONS

Melt bittersweet chocolate chips 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 fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.
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 mini 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. Don't overbake, or the cookies won't be crackly and fudgy.
The shiny, crackly crust will develop as the cookies cool on the baking sheet.