BROWNIE COOKIES
These Brownie Cookies are soft, fudgy, chock full of chocolate chips, and taste just like a homemade brownie with a delicious crackly top. This is the only chocolate cookie recipe you will need!
Provided by Two Sisters Crafting
Categories Cookies
Time 26m
Number Of Ingredients 10
Steps:
- Melt the butter in the microwave. Add a cup of Chocolate Chips and stir until Chocolate Chips are combined with butter and completely melted. Set the chocolate aside to cool while you make the rest of the cookie dough.
- Add the Granulated and Brown Sugar, Eggs and Vanilla to a mixing bowl and mix 2-3 minutes or until light and frothy.
- Pour in the melted chocolate and mix until combined.
- In a separate bowl, add the flour, cocoa powder and baking powder and mix until cocoa powder is completely mixed with the flour.
- Add the flour and cocoa mixture to the cookie batter a bit at a time and mix until thoroughly combined.
- Add Chocolate Chips to the cookie dough.
- Chill the dough for one hour.
- Roll the dough into a ball and place on a prepared cookie sheet.
- Bake in a pre-heated 350 degree oven for 9-11 minutes or until the cookie is set around the edges.
- Cool on a cooling rack.
Nutrition Facts : Calories 167 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 59 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BROWNIE COOKIES
These are extra rich, extra fudge-like, and extra chewy brownie cookies. For best results, use good chocolate and follow this recipe closely.
Provided by Sally
Categories Cookies
Time 50m
Number Of Ingredients 12
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.
CANDY BAR CHOCOLATE BROWNIES
Rich, decadent, moist and chewy with chunks of candy bars melted in, you couldn't ask a brownie for more. One of the best parts about them is that you can do them in one bowl, so cleanup's a breeze. The one thing you have to remember is to put the candy bars in the fridge before you got to chop them up or you'll get mush instead of chunks.
Provided by Dave Lieberman
Categories dessert
Time 40m
Yield about 16 brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.
- Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.
FUDGY CHOCOLATE BROWNIE COOKIES
Best Fudgy Chocolate Brownie Cookies are a one bowl wonder ready in minutes, and named better than a brownie cookie! They disappear in seconds!AN ORIGINAL RECIPE BY KARINA CARREL, CAFE DELITES
Provided by Karina
Categories Desserts
Time 22m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 173 kcal, Carbohydrate 19 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
CHOCOLATE BROWNIE COOKIES
-Ruth Cain, Hartselle, Alabama
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 195 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 94mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
CANDY BAR BROWNIES
The two kinds of candy bars baked into these brownies make them an extra-special treat. -Sharon Evans, Clear Lake, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup. Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with reserved flour mixture; stir into batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting.
Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 73mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE CANDY-BROWNIE COOKIES
A very easy-to-make, rich, and crispy chocolate cookie. A popular favorite at bake sales when you use colorful candies for the occasion.
Provided by SweetArtistJenn
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sift flour, cocoa powder, baking soda, and salt together in a bowl and set dry ingredients aside.
- Cream brown sugar, shortening, white sugar, and butter together in a large bowl using an electric mixer. Mix at medium-high speed until creamy and light. Blend in eggs 1 at a time until thoroughly mixed. Add vanilla extract and water; blend thoroughly.
- Add dry ingredients to the butter-sugar mixture slowly while mixing until completely incorporated. Reserve 1/2 cup chocolate candy pieces and fold remaining candies into batter.
- Drop batter by rounded tablespoon onto ungreased cookie sheets. Press a few reserved candies onto the top of each cookie.
- Bake in the preheated oven until golden, 7 to 9 minutes. Cool on a baking rack.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 29 g, Cholesterol 21.6 mg, Fat 10.8 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 4.4 g, Sodium 127.7 mg, Sugar 20.9 g
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