Chocolate brownie cookies with nuts topcook.tomathouse.com
Ingredients:
- 1 cup premium flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 package (350 g) semi-sweet chocolate chips
- 110 g butter, cut into pieces
- 1 cup of sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup walnuts, lightly chopped
Preparation:
- In a small bowl, combine flour, baking powder and salt.
Melt the chocolate chips and butter in a microwave-safe bowl. Microwave for 30 seconds, then stir until smooth. Let cool slightly.
- Using an electric mixer, beat the sugar and eggs in a large bowl on medium-high speed for about 2 minutes until a thick, yellowish mixture forms. Add the chocolate mixture and beat until combined. Beat in the vanilla extract.
Add the flour mixture and beat on medium-low speed. Gently fold in the walnuts (if using). At this point, the dough will be quite soft. Refrigerate it for about 30 minutes, until it's firm enough to scoop out with a spoon.
- Place racks in the upper and lower thirds of the oven and preheat to 180°C. Line 2 baking sheets with parchment paper.
Spoon the dough onto the prepared baking sheets, scooping it out by the tablespoonful (an ice cream scoop will also work). Leave 2 inches (5 cm) of space between the cookies (they will expand considerably during baking). You'll have enough dough left over for another batch.
- Bake for 14-16 minutes, until cracks appear on the surface, the cookies lose their shine, and the edges become firmer. About halfway through, rotate the baking sheets. Let the cookies sit on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Once the baking sheets are cool, repeat the process with the remaining dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.
Recipe cookies.
Note from the culinary team:
To measure flour, we spoon it into a measuring cup and then smooth it out, removing any excess. If you spoon flour straight from the package, it will compact, resulting in dry baked goods..
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