How To make German Chocolate Brownie Cookies
1 1/2 c Firmly-packed brown sugar
2/3 c Crisco shortening
1 tb Water
1 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1/3 c Cocoa
1/2 ts Salt
1/4 ts Baking soda
2 c Semi-sweet chocolate chips
Topping: 1/2 c Evaporated milk
1/2 c Granulated sugar
1/4 c Golden crisco shortening
2 Egg yolks; lightly beaten
1/2 ts Vanilla
1/2 c Chopped pecans
1/2 c Flaked coconut
1. Pre-heat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies. 2. For cookies, combine brown sugar, shortening, water and
vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. 3. Combine flour, cocoa, salt and baking soda. Mix into
creamed mixture at low speed just until blended. Stir in chocolate chips. 4. Drop rounded tablespoonfuls (15 cm) of dough 2 inches (5
cm) apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375F (190C) for 7
to 9 minutes, or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 6. For topping, combine evaporated milk, sugar, shortening
and egg yolks in medium saucepan. Stir over medium heat until thickened. Remove from heat. Stir in vanilla, pecans and coconut. Cool completely. Frost cooled cookies. About 3 dozen cookies -----
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Cookie Dough Brownie Recipe with our Secret Edible Cookie Dough! | Cupcake Jemma
You've waited long and hard for this one so here it is....the Cookie Dough Brownie! This Brownie is a Crumbs & Doilies OG, we've been baking it from day 1 and you've been loving it ever since. It's got gooey brownie, our secret edible cookie dough and ganache, and now you can make it at home yourself! Sally is here to take you step by step through the recipe and if you're in the UK you can also buy the Cookie Dough Brownie Bake at home kit here:
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For an 8 Brownie
Preheat your oven to 170C (fan assisted)
For the Chocolate Brownie:
110g Dark Choc (70% is best)
110g Unsalted Butter
220g Caster Sugar
2 Eggs
80g Plain Flour
30g Cocoa Powder
1/2 tsp Salt
1/2 tsp Baking Powder
For the Cookie Dough:
100g Plain Flour
95g Caster Sugar
45g Demerara Sugar
1/2 tsp Salt
120g Soft Unsalted Butter
1/2 tsp Vanilla Extract (get yours here:
2 tbsp Plain Yogurt (or buttermilk or sour cream)
50g Dark Choc Chips
For the Ganache:
100g Dark Choc (50%)
100ml Double Cream
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Ingredients :
115g (3/4 cup) 78% cocoa dark chocolate （纯可可巧克力）
30g (1 1/2 tbsp) butter（牛油）
1 egg（鸡蛋）~ grade A
3 tbsp brown sugar （黄糖）
40g (1/3 cup) plain flour （普通面粉）
1/4 tsp baking powder （发粉）
1/4 tsp salt （盐）
1 tbsp cocoa powder （可可粉）
Bake in a preheated oven at 175°C for 15-20 minuets.
放入预热烤箱以175°C烤15-20分钟。