Double Chocolate Brownie Cookies
This recipe is taken from the 2002 Milk Calendar. A soft cookie and the unmistakable flavour of chocolate brownies are combined in one rich delight.
- Prep: 15 min
- Cooking: 10 min
- 1/2 cup (125 mL) butter softened
- 1 3/4 cups (430 mL) sugar
- 2 eggs
- 1 tbsp (15 mL) vanilla extract
- 3 cups (750 mL) all-purpose flour
- 1 cup (250 mL) cocoa powder
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) salt
- 1 cup (250 mL) Milk
- 1 1/2 cups (375 mL) semisweet chocolate chips
- 3/4 cup (180 mL) toasted pecans chopped
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Preheat oven to 350 °F (180 °C). Lightly butter or spray 2 large baking sheets.
In large bowl using electric mixer, beat butter with sugar. Beat in eggs, 1 at a time, then vanilla extract. In separate bowl, combine flour, cocoa powder, baking powder, baking soda and salt; stir into egg mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Stir in chocolate chips and pecans.
Drop heaping tablespoons (15 mL) of batter onto prepared sheets at least 2 inches (5 cm) apart. Bake for about 10 min or until set around edges yet soft in centre.
Black Forest Brownie Cookies: Omit pecans. Add 1 cup (250 mL) dried cherries to batter.
To make ahead: Drop dough onto baking sheets, freeze until firm; transfer to airtight container; freeze for up to 3 months. Place frozen dough on baking sheets; let stand at room temperature for 10 min; bake as directed. Increase baking time to 12 min if necessary.
Healthy Eating Tip: Milk and cookies- Enjoying a glass of milk with cookies like these is a great way to reach one of the 2 to 4 servings of Milk products a day, as recommended by Canada's Food Guide to Healthy Eating.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||1 % / 11 mg|