Brownie cookie recipe

Brownie Cookie Recipe

Brownie cookie recipe
Original Recipe Yield 18 servings

Ingredients

 2/3 cup shortening

1 1/2 cups packed brown sugar

1 tablespoon water

1 tablespoon vanilla extract

2 eggs

1 1/2 cups all-purpose flour

1/3 cup baking cocoa

1/2 teaspoon salt

1/4 teaspoon baking soda

2 cups semisweet chocolate chips

1/2 cup chopped walnuts or pecans

 




Directions



In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks.


 Recipe for cookies in the picture ^ ^

Chocolate Brownie Cookies

makes about 12 to 15 cookies

Ingredients                  Volume          Ounces          Grams
all-purpose flour                 3 tbsp          0.8           23
baking powder                   1/2 tsp
salt                          pinch

semi-sweet chocolate                              6            171
unsalted butter                   2 tbsp          0.8           23

large eggs                    2 1/2               4.3          123
granulated sugar                1/2 cup + 1 tbsp  3.8          109
vanilla extract                 1/2 tsp

Notes:

• Have all of the ingredients at room temperature before continuing.
• Use 50 to 64 percent couverture-grade chocolate for the best results.

To Prepare the Chocolate Brownie Cookies:

Preheat Oven    375ºF / 190ºC

Prepare a half-sheet pan or cookie sheet lined with parchment paper or
a silicone mat.

Mix Dry Ingredients

 Place the flour, baking powder, and salt in a container
 with a tight lid. Cover and shake until thoroughly mixed.


Mix (Sponge Method with Whole Eggs)
 In a double boiler, melt together the butter and
 chocolate. Let the chocolate cool.


 While the chocolate is cooling, whisk together the eggs,
 sugar, and vanilla extract to the ribbon stage. The eggs
 will be foamy and considerably increase in volume.


 Once the chocolate is barely warm to the touch
 (90ºF / 33ºC), add to the whipped eggs and mix gently
  with a spatula until thoroughly incorporated.


 Add the dry ingredients. Fold with a spatula only until
  the batter is smooth.


Portion      Using a spoon or disher, portion onto a parchment-lined half-sheet pan or cookie sheet, about 12 to 15 mounds.

Rest    Leave the uncovered pan at room temperature for about 30 minutes.

Bake Bake the cookies at 375ºF / 190ºC for 12 to 15 minutes.    The cookies should be moist and slightly underbaked in the middle.

Sources : http://www.allrecipes.com/ and http://www.applepiepatispate.com/american/chocolate-brownie-cookies/

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