Here’s a recipe I’ve wanted to try for a long time, the Brownies-Cookies. A recipe that combines two types of my favorite treats. Cookies and brownies.
In the first times, I couldn’t achieve that flat, cracked result that you see in most recipes that circulate on the web.
At the end I had 2 results :
- the brownie cookies (a little too) flat and slightly craked
- and the ones which are more rounded.
I didn’t like the first result, the taste wasn’t there. Which brings us to the second result, cookies-brownies that are a bit thick, tender and crunchy.
About the recipe
Don’t forget to let the dough rest for about half an hour, this will allow the dough to solidify.
I added white chocolate pistols, but you can customize this recipe to your taste.
White chocolate chips Cookies-brownies
Ingredients
- 200 g chocolate
- 70 g butter
- 1 tbsp unsweeted cocoa powder
- 80 g all-purpose flour
- 2 eggs
- 1 tsp liquide vanilla
- 1 tsp baking powder
- 100 g white chocolate chips
Instructions
- Preheat the oven at 180°C/350°F.
- Melt the chocolate in a double boiler or in chocolate and set aside.
- Mix the sugar, vanilla and eggs, until the mixture whitens.
- Add the cooled chocolate.
- Sift the flour, cocoa and baking powder and add them to the previous mixture.
- Let the batter rest for 30 minutes.
- Add the white chocolate.
- Using a cookie spoon or tablespoon to form balls that you will place on a baking sheet lined with parchment paper.
- Cook for 7 to 9 minutes.
Notes
Cups and oz
200 g chocolate = 7.05 oz
70 g butter = 2.5 oz
80 g all-purpose flour = 1/2 cup + 1tbsp = 2.8 oz
100 g white chocolate = 3.5 oz