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Recipe

Chocolate Brownie Cookies

Featured in our 2017 Christmas Guide
Scott Phillips

Yield: Yields about 4-1/2 dozen cookies.

These cookies are really popular at our bakery, Grace Baking. A pastry bag is faster than a spoon for piping the cookie batter; use a #4 tip. It’s okay to pipe the cookies close together; they won’t spread much during baking.

Ingredients

  • 2 oz. (4 Tbs.) unsalted butter; more for the pan
  • 12 oz. bittersweet chocolate, chopped
  • 3 large eggs, at room temperature
  • 3/4 cup sugar
  • 2 tsp. vanilla extract
  • 1-1/2 oz. (1/3 cup) all-purpose flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 4 oz. (1 cup) chopped toasted pecans

Nutritional Information

      Nutritional Sample Size per cookie
      Calories (kcal) : 70
      Fat Calories (kcal): 45
      Fat (g): 5
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 15
      Sodium (mg): 15
      Carbohydrates (g): 7
      Fiber (g): 0
      Protein (g): 1

Preparation

  • Position an oven rack on the center rung. Heat the oven to 350°F and line two baking sheets with parchment (or grease and flour the pan).

  • In a double boiler over simmering water, melt the butter and chocolate. Stir to combine; let cool. In an electric mixer with the whisk attachment, beat the eggs and sugar on medium high to a ribbon consistency, 3 to 4 minutes. Take the bowl off the mixer. Add the cooled chocolate mixture and the vanilla; stir to combine. Sift the flour, baking powder, and salt together. Stir the flour mixture and the nuts into the batter; let the batter rest for 5 minutes.

  • Spoon the batter into a pastry bag fitted with a #4 tip (or into a heavy-duty zip-top bag with one bottom corner snipped to create a 2/3-inch diagonal opening). For each cookie, pipe 1 Tbs. batter onto the lined baking sheet. While you pipe the second tray, bake the first until the cookies are puffed and cracked and the tops barely spring back when pressed, 8 to 10 minutes. The cracks should be moist but not wet. Cool the cookies on a wire rack.

Substitute 1-1/2 tsp. mint extract for the vanilla and the nuts.

Tip

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Reviews

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Reviews

  • lschapman | 11/26/2017

    Definitely a 5. We followed the recipe exactly. The trick was to make sure to beat the eggs enough (may have even overdid it but that didn't matter). Will make again and again as they are even better the next day.

  • Sue_Mile_High_City | 12/09/2015

    These turned out great! The batter was not too thin at all.Followed recipe exactly, except I baked in an Elastomoule Silicone mold that resulted in individual two-inch cookies that did not spread. Will make again. Here's the website for Elastomoule molds:http://www.debuyer.com/en/products/elastomoule

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