Chocolate Brownie Cookies Recipes

Steps:

• In a large bowl, beat the sugar, egg, oil, chocolate and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Chill for at least 2 hours. , Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks.

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
• Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.
• Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.
• Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are poufy and set, 11 to 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough.
• Once cool, sprinkle generously with powdered sugar.

Steps:

• In a small mixing bowl combine flour and baking powder.
• Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
• Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
• Bake cookies for 12 to 15 minutes.

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
• Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Steps:

• Set oven to 375 degrees.
• In a large mixing bowl, cream shortening, sugar, water and vanilla.
• Beat in the eggs.
• Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture; beat just until blended.
• Stir in chocolate chips and nuts.
• Drop by rounded teaspoonfuls, 2-inches apart onto ungreased cookie sheet.
• Bake for 7-9 minutes (don't overbake).
• Cool 2 minutes; remove to wire racks.

Steps:

• Preheat the oven to 350 degrees. Place the chocolate and butter in a large metal bowl set over a pan of simmering water. When the chocolate is just melted, remove from the heat. Add the sugar and mix well. Add the eggs and vanilla and mix well. Add the flour, chips and pecans, and mix well. Drop by large spoonfuls onto a well-greased sheet pan. Bake 7 to 10 minutes, or just until the cookies are set. Let cool on the pan at least 5 minutes, then remove.

Steps:

• 1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
• 2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
• 3. In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.
• 4. While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.
• 5. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.
• 6. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.
• Variation
• Substitute 1/2 cup chopped toasted nuts or dried sour cherries for an equal amount of the chocolate chips.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. In a small bowl, whisk flour, cocoa, baking powder and salt. Stir into creamed mixture. Fold in chocolate chunks., Drop dough by quarter cupfuls 3 in. apart onto lightly greased baking sheets. Spread each to about 3-in. diameter. Bake 9-11 minutes or until tops are cracked and cookies are just set. Cool on pans 2 minutes. Remove to wire racks to cool.

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line 4 large baking sheets with parchment paper; set aside.
• Melt 8 ounces chocolate in a double-boiler or in the microwave until smooth.
• In a separate bowl, sift the flour, cocoa, baking powder and salt.
• In a large bowl, beat butter, brown sugar and white sugar until light and fluffy. Add eggs, one at a time, then stir in coffee granules and vanilla extract until well-blended. Stir in melted chocolate until completely mixed inches Add flour mixture and stir until just combined. Fold in 1 cup semisweet chocolate chips.
• Drop by tablespoonfuls 2 inches apart onto prepared baking sheets.
• Bake at 350 degrees Fahrenheit for 10-12 minutes, rotating pans after 5-6 minutes. Bake until edges are set but edges are still very soft.
• Remove pans from oven to wire racks to cool for 2 minutes. Carefully slide parchment paper onto wire racks to cool.

Steps:

• In a medium bowl, mix together cocoa, caster sugar and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
• Preheat oven to 180 C / Gas mark 4. Line baking trays with parchment. Roll dough into 2.5cm balls. Coat each ball in icing sugar before placing onto prepared trays.
• Bake in preheated oven for 10 to 12 minutes. Let stand on the baking tray for a minute before transferring to wire racks to cool.

Steps:

• Preheat oven to 325°F. Microwave chocolates and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour, baking powder and salt; mix until well blended. Stir in pecans.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 12 min. or until cookies feel set to the touch. Cool 1 min.; remove from baking sheet. to wire racks. Cool completely. Store in tightly covered container at room temperature for up to 1 week.