The Ultimate Chocolate Brownie Cookie
The Ultimate Chocolate Brownie Cookie recipe 174
Ingredients
| 1 ⅓ | cups |
butter
softened, salted |
|
| 1 | cup |
sugar
granulated |
|
| ⅔ | cup |
brown sugar
firmly packed |
* |
| 1 | tablespoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ⅔ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 3 | tablespoons |
milk
|
|
| 1 ½ | cups |
pecans
|
|
| 1 | cup |
chocolate chips
semi sweet, chopped chocolate |
* |
Directions
Preheat oven to 350℉ (180℃) (180C).
Cream butter, granulated sugar, brown minute, or until creamy. Add eggs, one at a time, beating lightly after each.
Combine flour, cocoa, baking soda and salt. Add to creamed mixture alternately with milk beating at low speed about 1 minute, or just until blended.
Stir in nuts and chocolate chips. 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.
Bake at 350℉ (180℃) (180C) for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm up on cooling. Cool slightly, then remove to cooling rack. About 3 dozen cookies.
Hint:
Smaller cookies can be made using 1 tablespoon (15 mL) dough for each cookie. Bake 8 to 10 minutes.
Nutrition Facts
Serving Size 16g (0.6 oz)
