Brôwnie Côôkie Recipe

INGREDIENTS 

• 12 ôunces bittersweet chôcôlate chips (60-70% cacaô)
• 1/2 cup butter
• 3 large eggs
• 1 cup granulated sugar
• 1/4 cup brôwn sugar
• 1 tablespôôn vanilla extract
• 1/2 teaspôôn baking pôwder
• 1/2 teaspôôn salt
• 3/4 cup all-purpôse flôur
• 1/4 cup unsweetened côcôa pôwder¹
• 1 cup pecans (chôpped, ôptiônal)
• 1/2 cup mini semisweet chôcôlate chips

INSTRUCTIÔNS 

1. Melt bittersweet chôcôlate chips and butter in a heavy saucepan ôver lôw heat, stirring cônstantly until melted and well-cômbined.
2. Remôve frôm heat, and set aside.
3. In the bôwl ôf a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking pôwder, and salt ôn high speed 5 minutes, ôr until the batter is thick and creamy. This step is key, sô make sure tô beat the mixture fôr the full 5 minutes.
4. Reduce the speed tô lôw, and mix in the melted chôcôlate until well-cômbined.
5. Stir in flôur and côcôa pôwder just until cômbined.
6. Add nuts, if using, and mini chôcôlate chips. Stir in tô cômbine. The batter shôuld be the cônsistency ôf a thick brôwnie batter at this pôint.
7. Côver the batter, and chill fôr 30 minutes.
8. Preheat ôven tô 350 F. Line twô baking sheets with parchment paper.
9. Using a 1.5 tablespôôn côôkie scôôp, drôp batter ôntô the prepared côôkie sheets abôut 2 inches apart.
10. Bake côôkies 8-10 minutes. The côôkie will lôôk set at the edges but still be a little wet lôôking in the center. Dôn't ôverbake, ôr the côôkies wôn't be crackly and fudgy.
11. The shiny, crackly crust will develôp as the côôkies côôl ôn the baking sheet.

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