When you mix a chocolate brownie recipe and a chocolate chip recipe you get the most delicious chocolate brownie cookie. Crunchy on the outside and gooey on the inside it’s a chocolate lover’s dream!
300g dark chocolate (70% cocoa)
70g very soft butter
120g-140g coconut sugar or brown sugar
3 tablespoons espresso coffee
80g spelt flour or plain white flour
½ teaspoon baking powder
30g chopped pecan nuts
20g dark chocolate chips
Preheat the oven to 170˚C / 340˚F.
Make the espresso coffee and leave to cool.
Add the chocolate to the TM bowl and melt 2 Min. / 70˚C / Speed 2. Scrape down and melt a further 60 Sec. Place in a bowl and leave to cool slightly. Clean the TM bowl.
Place the whisk in the Thermomix and beat until creamy 30 Sec. / Speed 3 . Scrape down the sides and while the whisk is operating at Speed 3 add the cooled chocolate whisking until well mixed approximately 20 Sec.
Pour in the sugar and whisk until pale and creamy 60 Sec. / Speed 1.5. Add in the eggs one at a time and whisk at Speed 2 until well combined. Take out the whisk and scrape off the excess.
Add the flour and baking powder to the chocolate mixture and mix 30 Sec. / Speed 3.
Fold in the nuts and chocolate with the spatula.
Place one tablespoon of the cookie dough onto a lined baking sheet 2 inches apart.
Bake in the preheated oven for 15 minutes.
Store in an airtight container for up to 4 days (if there are any left!)
The cookies appear to be soft when cooked but once cooled they are prefect for eating!