How To make Chocolate Brownie Cookies
1 1/3 c Golden crisco shortening
1 c Granulated sugar
2/3 c Firmly-packed brown sugar
1 tb Vanilla
2 Eggs; slightly beaten
2 1/4 c All-purpose flour
2/3 c Cocoa
1 ts Baking soda
1 ts Salt
1/4 c Milk
1 1/2 c Pecans/ large/broken
Or walnut pieces 1 c Chocolate chips
Or chopped chocolate 1. Preheat oven to 350F (180C).
2. Combine Golden Crisco Shortening, granulated sugar,
brown sugar and vanilla in large bowl. Beat with electric mixer on low speed 1 minute or until creamy. 3. Add beaten eggs.
4. Combine flour, cocoa, baking soda and salt. Add to
creamed mixture alternately with milk beating on low speed about 1 minute, or just until blended. 5. Stir in nuts and chocolate chips.
6. Drop dough by heaping spoonfuls (about 2 tbsp [30 mL]
for each cookie) on ungreased baking sheet. Bake 6 to 9 at a time, leaving about 3-inches (7 cm) between cookies for spreading. 7. Bake at 350F (180C) for 10 to 12 minutes. Cookies will
still appear soft and moist when baked, but firm up on cooling. Cool 2 minutes, then remove to cooling rack. Makes about 3 dozen cookies. Smaller cookies can be made using 1 tbsp (15 mL) dough for each cookie. Baking Time: 8-10 Minutes. Makes: 3 dozen large cookies 6 dozen small cookies -----
How To make Chocolate Brownie Cookies's Videos
Chewy Gooey Brownie Cookies
Written recipe
Ingredients:
1 1⁄4 cup dark chocolate chips
1⁄4 cup butter
2 eggs
1⁄3 cup brown sugar
1⁄4 cup granulated sugar
a pinch of salt
1⁄2 cup flour
1 teaspoon baking powder
Bake at 350F for 16-18 minutes.
#cookies #brownies #browniwcookies #easyrecipe
Salted Chocolate Brownie Cookies | Cupcake Jemma
If you're looking for the chocolatiest chocolate treat around then look no further. These Salted Chocolate Brownie Cookies are IT! Rich, moist, fudgey, sweet and salty, they are the most indulgent cookies I know how to make.
Recipe -
120g rye flour
1 tsp baking powder
1/4tsp salt
395g dark chocolate (70% cocoa solids)
50g unsalted butter, chopped
4 lg free range eggs
270g light soft brown sugar
Maldon Sea Salt for sprinkling
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Fudgy Brownie Cookies | Easy + Delicious Christmas Baking
Fudgy Brownie Cookies |
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These soft, chewy Fudgy Brownie Cookies capture all the deliciousness of a brownie but with the convenience of a cookie. They are absolutely irresistible when served with a cold glass of milk.
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Soft, Fudgey Brownie Cookies Recipe | ブラウニークッキー | 브라우니 쿠키
Disclaimer: These are indulgent and chocolatey and not for those who hate chocolate ;)
Call it brookies, call it brownie cookies, whichever you decide, they are a chocolate lovers dream.
I hope you enjoy it and do share it with me on insta if you make it! :)
Stay safe and take care of each other!
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Fudgy Brownie Cookie | With amazing crinkles
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We all love brownies, and we all love cookies – so how about brownie cookies?
▶Brownie Cookie◀
Yield: 7~8 cookies using 5cm diameter scoop
All purpose flour 50g
Baking Soda 1g
Cocoa powder 5g
Light brown sugar 65g
Whole eggs 55g
Salt a pinch
Butter 35g
Couverture chocolate 105g (I used callebaut 811)
① Melt the butter & couverture chocolate to 40℃.
② Mix light brown sugar, whole eggs, salt and whip until you get a slightly lighter colour.
③ Add the melted butter & couverture chocolate.
④ Add the dry ingredients and mix.
⑤ Scoop it out when the batter is around 22~25℃. (I used a 5cm diameter ice cream scoop) and place it on parchment paper/silicon mat.
⑥ Bake at 180℃ (pre-heat to 180℃)for 10~12mins. Do adjust the baking time as getting the right fudginess is key for this product. (size of cookie is also a big factor that affects baking time. Larger the cookies, longer the baking time)
▶Cookie flattening issues◀
There are several reasons for this:
① Measurement issues: are you sure you weighed out the baking soda correctly using an accurate scale? If you are not using a scale that goes down to 0.1g then it's likely that your baking soda measurement will be off!
② Too much whipping (too much air) might cause it to puff up then flatten out.
③ Make sure your batter is not runny. Bring the batter temperature down to 22℃ to make sure it's thick enough.
④ When you scoop it on to the pan make sure it's not too flat. (you want a nice dome shape)
⑤ Make sure you pre-heat your oven.
▶How to store/Shelf life◀
Store in air-tight container at room temp up to 3~4days.
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★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:
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Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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Very Fudgey Brownie Cookies
I found this delicious, fudgy brownie cookie crinkle recipe over at Butter and Brioche and thought I had to give this one a go! It is an easy recipe to whip up and looks absolutely gorgeous! I've tweaked the recipe a little by using a darker chocolate and muscovado sugar because I want my cookies to be extra fudgy and bitter.
Original Recipe by Thalia from Butter and Brioche:
Ingredients:
300g Dark Chocolate
60g Butter
45g Plain Flour
1tbsp Instant Coffee
0.5tsp Salt
200g Light Brown Sugar
0.5tsp Baking Powder
2 Medium Eggs
15ml Water
Volume based recipe (thanks Julia for doing the conversion in the comments!):
10.5 oz. Dark Chocolate
1tbsp Instant Coffee
0.5tsp Salt
4 and 1/4 tablespoon of butter
3/8 a cup of flour
1 cup of brown sugar
1 tablespoon of water
2 Eggs
Music is Shadow in the Moonlight (instrumental) by Josh Woodward:
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