Post by Loupy on Feb 19, 2014 20:49:02 GMT -7
Jumbo Brownie Cookies
From: www.tasteofhome.com/
These deeply fudgy cookies are a great way to make a friend. A little espresso powder in the dough makes them even more over-the-top.
— Rebecca, Las Vegas, Nevada
TOTAL TIME: Prep: 20 min.
Bake: 15 min./batch
MAKES: 18 servings
Ingredients
2 2/3 cups (16 ounces) 60% cacao bittersweet chocolate baking chips
1/2 cup unsalted butter, cubed
4 eggs
1 1/2 cups sugar
4 teaspoons vanilla extract
2 teaspoons instant espresso powder, optional
2/3 to 1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 package (11 1/2 ounces) semisweet chocolate chunks
Directions
Preheat oven to 350°. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth.
Remove from the heat; cool until mixture is warm.
In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended.
Whisk into chocolate mixture. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well.
Fold in chocolate chunks; let stand 10 minutes or until mixture thickens slightly.
Refrigerate for about 30 minutes so cookies don't spread.
Drop by 1/4 cupfuls 3 in. apart onto parchment paper-lined baking sheets.
Bake 12-14 minutes or until set. Cool on pans 1-2 minutes.
Remove to wire racks to cool.
Editor’s Note: This recipe was tested with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips; results may vary when using a different product.
Nutritional Facts
1 cookie equals
350 calories,
19 g fat (
11 g saturated fat),
60 mg cholesterol,
65 mg sodium,
48 g carbohydrate,
3 g fiber,
4 g protein.
From: www.tasteofhome.com/
These deeply fudgy cookies are a great way to make a friend. A little espresso powder in the dough makes them even more over-the-top.
— Rebecca, Las Vegas, Nevada
TOTAL TIME: Prep: 20 min.
Bake: 15 min./batch
MAKES: 18 servings
Ingredients
2 2/3 cups (16 ounces) 60% cacao bittersweet chocolate baking chips
1/2 cup unsalted butter, cubed
4 eggs
1 1/2 cups sugar
4 teaspoons vanilla extract
2 teaspoons instant espresso powder, optional
2/3 to 1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 package (11 1/2 ounces) semisweet chocolate chunks
Directions
Preheat oven to 350°. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth.
Remove from the heat; cool until mixture is warm.
In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended.
Whisk into chocolate mixture. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well.
Fold in chocolate chunks; let stand 10 minutes or until mixture thickens slightly.
Refrigerate for about 30 minutes so cookies don't spread.
Drop by 1/4 cupfuls 3 in. apart onto parchment paper-lined baking sheets.
Bake 12-14 minutes or until set. Cool on pans 1-2 minutes.
Remove to wire racks to cool.
Editor’s Note: This recipe was tested with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips; results may vary when using a different product.
Nutritional Facts
1 cookie equals
350 calories,
19 g fat (
11 g saturated fat),
60 mg cholesterol,
65 mg sodium,
48 g carbohydrate,
3 g fiber,
4 g protein.
