Mmmmm….some people love brownies, while others prefer cookies. Why not combine them for an ultimate treat with a decadent chocolate brownie cookie? Leaving these cookies at room temperature prior to baking gives them a tender meringue like crust that melts in your mouth. A delicious blend of chocolate, crunch, and chewy brownie!
Recipe inspired by: http://www.applepiepatispate.com/american/chocolate-brownie-cookies/
3 tbsp. (23 grams) all- purpose flour
½ tsp. baking powder
Pinch salt
6 ounces (171 grams) semi-sweet chocolate
2 tbsp. (23 grams) Coasun’s shortening alternative
2 ½ (123 grams) large eggs
½ + 1 tbsp. (109 grams) granulated sugar
½ tsp. vanilla extract
Method:
- Mix flour, baking powder and salt together in a bowl
- In a double broiler, melt chocolate
- After chocolate has slightly cooled, mix in Coasun’s shortening alternative
- Whisk together the eggs, sugar and vanilla extract to the ribbon stage. The eggs will be foamy and considerably increase in volume (Didn’t know how clear ‘ribbon stage’ was so check picture below.
- Once chocolate has cooled, add to the whipped eggs and mix until thoroughly incorporated
- Add the dry ingredients, fold until batter is smooth
- Portion into 16 mound on a parchment-lined cookie sheet
- Let sit at room temperature for 30 min (this gives them the tender exterior crust)
- Bake at 375 degrees F for 12-15 minutes, the cookies should be moist and appear slightly under baked in the middle when you remove them from the oven
