Hello Chocolate, my old friend…
You never seem to fail me.
Okay, so I just recently learned that chocolate is a fermented food, did you know that? They actually ferment cocoa beans after they’re harvested. I don’t know what rock I’ve been living under, but this was news to me.
You know what isn’t news? I love chocolate in any form, and these cookie browines always satisfy when I’m looking for that fudgy chew that chocolaty baked goods always bring.
The best thing about these is they’re no more difficult than a boxed mix of brownies, and they come in cookie form! I’ll pretty much take anything in cookie form.
Give it a try and let me know how they turn out!
Okay, so to start out you want to combine 6 oz of chocolate chips with 1/2 stick of butter and melt them in the microwave for 20 second increments until the chocolate and butter is all silky smooth and shiny and magical. Then set it aside to come to room temperature.
While the chocolate is resting, beat together 2 eggs with 1 cup of loosely packed brown sugar and 1 tsp of vanilla. Beat it until it’s nice and frothy and light. Or basically until you can’t tell the difference between the sugar and the eggs anymore.
Next up, you guessed it! Beat together the melted chocolate and butter with the egg, sugar, and vanilla mixture until it’s fully combined and gleaming at you like chocolate always should be.
Now for the dry ingredients. Lightly whisk 2/3 cup flour, 1 tsp salt, 1/2 tsp baking powder, about 1/4 chopped pecans, and 1/4 cup cocoa powder. This is where the double chocolate comes in. You know I will always find a way to add more chocolate. And I only sometimes feel guilty about it. Well, not really.
And finally, with your mixer on low, beat in the flour mixture with the chocolate mixture until nice and smooth and you’re finding it increasingly difficult not to dip your fingers in for a taste. Shhh, I won’t tell if you won’t. *wink*
And here comes the easiest part of all, scoop big dollops of the brownie cookie dough onto a parchment lined cookie sheet and bake at 350F for about 8-12 minutes.
Let them rest about 5 minutes after taking them out of the oven, but I fully support eating them while they’re still warm, and gooey, and quite frankly life changing.
They should come with that beautiful crackle top we’ve all come to associate with brownies, but with the fudgy texture of a cookie on the inside. Delicious!
The only thing you have to worry about now is how to resist eating too many.
Double Chocolate Pecan Brownie Cookies
Prep time: 15 mins. Cook time: 8-12 mins
Yield: 16 cookies
6 oz. semisweet dark chocolate chips
1/2 stick butter
2/3 cup flour
1/4 cup cocoa powder
1 cup lightly packed brown sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp baking soda
Preheat oven to 350F.
Add butter and chocolate chips to a heat prood bowl and microwave in 20 second increments, stirring between, until the chocolate is melted. Set aside to cool to room temperature. While the chocolate is cooling, wisk together the flour, salt, baking soda, cocoa powder, and pecans in a large bowl. In another bowl, with a mixture on low, beat together the eggs, vanilla, and brown sugar. Next, beat together the egg mixture with the cooled chocolate mixture until smooth. Gradually add in the dry ingredients until fully combined. Scoop 1 1/2 inch dollops onto a parchment lined baking sheet and bake for 8-12 minutes. Transfer to a cooling rack, let set for about 5 minutes. Enjoy!