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Chocolate Brownie Cookies


  • Author: Fiona

Description

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!


Scale

Ingredients

  • 300g dark chocolate (70% cocoa)
  • 70g very soft butter
  • 120g-140g coconut sugar or brown sugar
  • 3 eggs
  • 3 tablespoons espresso coffee
  • 80g spelt flour or plain white flour
  • ½ teaspoon baking powder
  • 30g chopped pecan nuts
  • 20g dark chocolate chips

Instructions

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!)


Notes

The cookies appear to be soft when cooked but once cooled they are prefect for eating!