Chocolate Brownie Cookies
Monday, October 25, 2010 Chocolate treat, under 30 minutes - mixing and baking. But can you wait 24 hours? Probably not, but just save a few because these cookies actually taste even better a few days after baked. Eyes-go-wide open on the first bite. Try my recipe for yourself and you'll agree. For best results use this good quality cocoa, Droste Dutch Cocoa. Share.
Chocolate Brownie Cookies
Makes 3 dozen large or 6 dozen small
George Hirsch Lifestyle | chefgeorgehirsch.com
1 1/3 cups butter
1 cup sugar
2/3 cup brown sugar
1 Tablespoon vanilla
2 each eggs
2 1/4 cups flour
2/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons milk
1 1/2 cups pecans, chopped
1 cup mini chocolate chips, semi sweet, or chopped chocolate
Preheat oven to 350 degrees.
Cream butter, granulated sugar, brown sugar one 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 2 Tablespoons spoonful on ungreased baking sheet.
Bake at 350F 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.
Tip: Smaller cookies can be made using 1Tablespoon dough for each cookie, baking for 8 to 10 minutes.
chefgeorgehirsch.com
