Chocolate Brownie Cookies Food

BEST EVER CHOCOLATE BROWNIES RECIPE

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
• Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

CHOCOLATE BROWNIE COOKIES

Steps:

• *For a keto version, try these Keto Chocolate Cookies.Combine dry ingredients in a large mixing bowl. It's important to stir well so you don't end up with a clump of baking soda in the finished cookies. Stir remaining ingredients in to form a batter (see video for a visual of the steps). If using all purpose flour, you might need to add 2-3 tsp more oil or milk of choice. Roll into balls. You can refrigerate overnight or even freeze for a later date if desired. When ready to bake, preheat oven to 325 F and grease a cookie sheet. Bake 9 minutes - they should look underdone when you take them out. Let sit 10 minutes and they will firm up. I pressed each cookie down after baking. Notes: Feel free to make whatever sized cookies you wish. I used a mini cookie scoop and got 19 the size of the ones in the pictures. I've not tried the recipe without the mini chips or using any flour not listed above, so make substitutions at your own risk.View Nutrition Facts

PERFECT CHOCOLATE BROWNIES

Steps:

• Heat the oven to 190C/170C Fan/Gas 5. Line a 20x30cm/8x12in baking tin with baking paper.
• Gently melt the butter and the sugar together in a large pan. Once melted, take off the heat and add the chocolate. Stir until melted.
• Beat in the eggs, then stir in the flour and the cocoa powder.
• Pour the brownie batter into the prepared tin and bake for 30-35 minutes, or until the top of the brownie is just firm but there is still a gentle wobble in the middle.
• Take out of the oven and leave to cool in the tin. Cut the brownies into 5cm/2in squares when only just warm, or completely cool.

BROWNIE COOKIES

Steps:

• Preheat the oven to 350 degrees. Melt the chocolate in the microwave, stir, and let it cool. Mix the butter and sugar together until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix. Combine the flour, cocoa powder, baking powder, and salt in a bowl. Stir it together, then add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.Scoop generous tablespoons onto a baking sheet lined with a baking mat or parchment, then bake them for 11 minutes until poufy and set. Remove them from the oven, let them sit on the pan for 1 to 2 minutes, then remove them to a baking rack to cool completely. Once cool, sprinkle generously with powdered sugar.

FUDGY CHOCOLATE BROWNIE COOKIES

Steps:

• Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper).
• In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.
• Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips.
• Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out.
• Bake in hot preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. (Be careful not to over bake as they will dry out.)
• Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.

CHOCOLATE BROWNIE COOKIES

Steps:

• Preheat oven to 325°F. Microwave chocolates and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour, baking powder and salt; mix until well blended. Stir in pecans.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 12 min. or until cookies feel set to the touch. Cool 1 min.; remove from baking sheet. to wire racks. Cool completely. Store in tightly covered container at room temperature for up to 1 week.

COCOA BROWNIE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. In a small bowl, whisk flour, cocoa, baking powder and salt. Stir into creamed mixture. Fold in chocolate chunks., Drop dough by quarter cupfuls 3 in. apart onto lightly greased baking sheets. Spread each to about 3-in. diameter. Bake 9-11 minutes or until tops are cracked and cookies are just set. Cool on pans 2 minutes. Remove to wire racks to cool.

CHEWY CHOCOLATE BROWNIE COOKIES

Steps:

• Set oven to 375 degrees.
• In a large mixing bowl, cream shortening, sugar, water and vanilla.
• Beat in the eggs.
• Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture; beat just until blended.
• Stir in chocolate chips and nuts.
• Drop by rounded teaspoonfuls, 2-inches apart onto ungreased cookie sheet.
• Bake for 7-9 minutes (don't overbake).
• Cool 2 minutes; remove to wire racks.

BROWNIE COOKIES

Steps:

• Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool (so it doesn't melt the butter or cook the eggs).
• Whisk the flour, cocoa powder, espresso powder, baking powder, and salt together. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed for 2 full minutes. Scrape down the sides and up the bottom of the bowl, then beat on high for 1 more minute. Pour in the slightly cooled melted chocolate and mix on medium-high speed for 2 full minutes.
• Pour in the the dry ingredients and beat on low speed until combined. Finally, beat in the chocolate chips.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. As the oven preheats, continue to step 6.
• Cover and chill the dough in the refrigerator for just 20 minutes as the oven preheats. This quick chill time helps slightly solidify the chocolate and butter in the dough, which gives the cookies a nice spread (not over-spread). Chilling for longer creates thicker cookies where, in some cases, they may not spread at all. If chilling for longer than 20 minutes, allow the dough to sit at room temperature for 15 minutes before rolling and baking.
• Roll or scoop the dough into balls, 1.5 Tablespoons of dough each. I recommend a medium cookie scoop. Place 3 inches apart on the baking sheets and bake for 12-13 minutes or until the edges appear set. (The centers will be quite soft, but will set up as the cookies cool.)
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

THIS CHOCOLATE CHIP BROWNIE RECIPE IS SO EASY, YOU CAN MASTER IT BEFORE SANTA ARRIVES

Steps:

• Remove the cookie dough from the package, and place it between two sheets of parchment paper. Then use a rolling pin to flatten it into a rectangle.
• Prepare the brownie mix according to the instructions on the box, but use only half of the water that the recipe calls for so the batter is not too liquidy when you eventually roll up the dough.
• Spread the brownie batter evenly over the cookie dough with a spatula.
• Using the edge of the parchment paper, carefully but tightly begin rolling the cookie dough the same way you would a cinnamon roll.
• Chill the log in the freezer for at least 15 minutes. It should be firm but not rock solid.
• Slice the log into cookie-shaped pieces with a sharp knife. If you notice the log is starting to flatten when you cut it, stick it in the freezer for a few extra minutes to allow it more time to firm up.
• Place the cookies on a lined baking sheet, and bake at 350°F for 8-10 minutes or until the tops of the cookies look dry.
• Let cool and enjoy!

CHOCOLATE BROWNIE COOKIES

Steps:

• In a medium bowl, mix together cocoa, caster sugar and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
• Preheat oven to 180 C / Gas mark 4. Line baking trays with parchment. Roll dough into 2.5cm balls. Coat each ball in icing sugar before placing onto prepared trays.
• Bake in preheated oven for 10 to 12 minutes. Let stand on the baking tray for a minute before transferring to wire racks to cool.

CHOCOLATE BROWNIE COOKIES

Steps:

• In a large bowl, beat the sugar, egg, oil, chocolate and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Chill for at least 2 hours. , Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks.

CHOCOLATE BROWNIE DROP COOKIES

Steps:

• Preheat the oven to 350 degrees. Place the chocolate and butter in a large metal bowl set over a pan of simmering water. When the chocolate is just melted, remove from the heat. Add the sugar and mix well. Add the eggs and vanilla and mix well. Add the flour, chips and pecans, and mix well. Drop by large spoonfuls onto a well-greased sheet pan. Bake 7 to 10 minutes, or just until the cookies are set. Let cool on the pan at least 5 minutes, then remove.

TRIPLE CHOCOLATE BROWNIE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine brownie mix, butter, and egg in a large bowl; stir with a spoon until well blended. Add cereal, chocolate chips, and oats. Mix well.
• Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until edges are set, 9 to 12 minutes; centers will be soft. Cool for 1 minute; remove from cookie sheets to a wire rack to cool completely, about 10 minutes.

BROWNIE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
• Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.
• Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.
• Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are poufy and set, 11 to 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough.
• Once cool, sprinkle generously with powdered sugar.

CHOCOLATE BROWNIE COOKIES

Steps:

• 1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
• 2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
• 3. In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.
• 4. While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.
• 5. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.
• 6. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.
• Variation
• Substitute 1/2 cup chopped toasted nuts or dried sour cherries for an equal amount of the chocolate chips.

CHOCOLATE CHIP BROWNIE COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line 4 large baking sheets with parchment paper; set aside.
• Melt 8 ounces chocolate in a double-boiler or in the microwave until smooth.
• In a separate bowl, sift the flour, cocoa, baking powder and salt.
• In a large bowl, beat butter, brown sugar and white sugar until light and fluffy. Add eggs, one at a time, then stir in coffee granules and vanilla extract until well-blended. Stir in melted chocolate until completely mixed inches Add flour mixture and stir until just combined. Fold in 1 cup semisweet chocolate chips.
• Drop by tablespoonfuls 2 inches apart onto prepared baking sheets.
• Bake at 350 degrees Fahrenheit for 10-12 minutes, rotating pans after 5-6 minutes. Bake until edges are set but edges are still very soft.
• Remove pans from oven to wire racks to cool for 2 minutes. Carefully slide parchment paper onto wire racks to cool.