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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These chocolate brownie cookies are very good, just be careful not to overbake, and they will remain chewy. Yield is only estimated depending on how large you make these. Ingredients:
8 ounces semi-sweet chocolate bits |
3 tablespoons butter |
1 1/4-1 1/2 cups flour |
1/4 teaspoon baking powder |
1/8 teaspoon salt |
2 eggs |
3/4 cup sugar |
1 teaspoon vanilla |
1 cup semi-sweet chocolate chips |
2 1/4 cups coarsely chopped pecans |
Directions:
1. Set oven to 350 degrees.
2. Grease 2 cookie sheets.
3. Place the 8 ounces semi-sweet chocolate bits and the butter in a heavy 2-quart saucepan; melt over low heat (or melt in the microwave), stirring until smooth, let cool slightly.
4. Sift the flour, baking powder and salt.
5. In a bowl with an electric mixer, beat the eggs, sugar and vanilla until well combined.
6. With the mixer on slow, add the cooled melted chocolate, then the dry ingredients; blend well.
7. Stir in the chocolate chips and the nuts.
8. Drop by heaping tablespoonfuls (2-inch apart) on prepared cookie sheets.
9. Bake 10-12 minutes (they will puff, but won't firm up until they are cool, so DON'T OVERBAKE!).
10. Cool for a couple of minutes, then remove to a wire rack to cool completely.
11. These cookies keep well if they are covered for 4-5 says at room temperature, or freeze for up to 3 months (they freeze very well).
12. Note: If desired, the cookie dough may be prepared and frozen, well covered, in the freezer before baking, just thaw, and bring to room temperature before baking.
13. **NOTE** Start with 1-1/4 cups of flour, and add more if needed to make a soft but firm enough dough to spoon on a cookie sheet.
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