Brownie Cookies

You'll love how these scrumptious double-chocolate cookies are similar in texture to thick and fudgy brownies.

Yield: Makes 2 1/2 dozen
Recipe from Oxmoor House

More From Oxmoor House

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Ingredients

  • 1/2 cup butter
  • 4 (1-oz.) unsweetened chocolate baking squares, chopped
  • 3 cups semisweet chocolate morsels, divided
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups chopped pecans, toasted

Preparation

  1. 1. Combine butter, unsweetened chocolate, and 1 1/2 cups chocolate morsels in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; cool.
  2. 2. Combine flour, baking powder, and salt; set aside.
  3. 3. Beat eggs, sugar, and vanilla at medium speed with an electric mixer. Gradually add flour mixture to egg mixture, beating well. Add chocolate mixture; beat well. Stir in remaining 1 1/2 cups chocolate morsels and pecans.
  4. 4. Drop dough by 2 tablespoonfuls 1 inch apart onto parchment paper-lined baking sheets.
  5. 5. Bake at 350° for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.
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