How To make Chocolate Mint Brownie Cookies
3/4 c Mint chocolate chips; melted
1/2 c Margarine; softened
2 ts Vanilla
2 Egg whites; whipped
1 3/4 c Unbleached flour
3/4 c Mint chocolate chips
1/2 c Granulated sugar
1/2 c Brown sugar
1/2 ts Baking soda
1/4 ts Salt
Recipe by: Nestle Toll House Best Loved Cookies
Preheat oven at 350. Melt 3/4 cups chocolate chips, in a saucepan over lowest heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Cool to room temperature. In a mixing bowl, combine melted chocolate chips, margarine, vanilla, and egg whites. In another mixing bowl, combine flour, remaining chcocolate chips, sugars, baking soda, and salt . Mix wet ingredients with dry ingredients just until moistened. Drop dough by rounded tablespoons onto prepared baking sheets. Bake for 12 minutes or until edges are set but centers are still soft. -----
How To make Chocolate Mint Brownie Cookies's Videos
Fudgy Brownie Cookie | With amazing crinkles
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We all love brownies, and we all love cookies – so how about brownie cookies?
▶Brownie Cookie◀
Yield: 7~8 cookies using 5cm diameter scoop
All purpose flour 50g
Baking Soda 1g
Cocoa powder 5g
Light brown sugar 65g
Whole eggs 55g
Salt a pinch
Butter 35g
Couverture chocolate 105g (I used callebaut 811)
① Melt the butter & couverture chocolate to 40℃.
② Mix light brown sugar, whole eggs, salt and whip until you get a slightly lighter colour.
③ Add the melted butter & couverture chocolate.
④ Add the dry ingredients and mix.
⑤ Scoop it out when the batter is around 22~25℃. (I used a 5cm diameter ice cream scoop) and place it on parchment paper/silicon mat.
⑥ Bake at 180℃ (pre-heat to 180℃)for 10~12mins. Do adjust the baking time as getting the right fudginess is key for this product. (size of cookie is also a big factor that affects baking time. Larger the cookies, longer the baking time)
▶Cookie flattening issues◀
There are several reasons for this:
① Measurement issues: are you sure you weighed out the baking soda correctly using an accurate scale? If you are not using a scale that goes down to 0.1g then it's likely that your baking soda measurement will be off!
② Too much whipping (too much air) might cause it to puff up then flatten out.
③ Make sure your batter is not runny. Bring the batter temperature down to 22℃ to make sure it's thick enough.
④ When you scoop it on to the pan make sure it's not too flat. (you want a nice dome shape)
⑤ Make sure you pre-heat your oven.
▶How to store/Shelf life◀
Store in air-tight container at room temp up to 3~4days.
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★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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#brownie #browniecookie #cookie #hanbitcho #sugarlane
chewy peppermint brownie cookies (♡⸃ ◡ ⸂♡) | livie
please do not use my videos without permission !!
thank you for watching hope you enjoyed !! ♡♥
recipe:
180gr chopped chocolates/ chocolate chips
5gr espresso powder
45gr butter
1 egg
90gr brown sugar
10gr sugar
2gr salt
3gr vanilla paste
4gr peppermint extract
60gr all purpose flour
3gr baking soda
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????Music provided by BGM President
????Track : Christmas Carol Collection (feat.BGM President) -
[ if you want to add subtitles in different languages please send me the translations and I will add them to the video ^-^ with credit of course!! ]
time stamps:
0:00 intro
0:10 melting the chocolate
1:38 making the batter
5:01 scooping the dough
5:32 crushing the peppermint candy
5:39 2nd baking
5:53 finished :]
Chocolate Mint Brownies - Christmas Brownie Recipe
Learn how to make Chocolate Mint Brownies! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Chocolate Mint Brownies!
Salted Chocolate Brownie Cookies | Cupcake Jemma
If you're looking for the chocolatiest chocolate treat around then look no further. These Salted Chocolate Brownie Cookies are IT! Rich, moist, fudgey, sweet and salty, they are the most indulgent cookies I know how to make.
Recipe -
120g rye flour
1 tsp baking powder
1/4tsp salt
395g dark chocolate (70% cocoa solids)
50g unsalted butter, chopped
4 lg free range eggs
270g light soft brown sugar
Maldon Sea Salt for sprinkling
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Mint Brownie Cookies
To view the full recipe click here:
Peppermint Brownie Cookies
In this video, you will see how to make Peppermint Brownie Cookies.
Check out my channel for more Amazing Recipes:
Ingredients:
12 ounces dark chocolate
1 stick butter
3 eggs
3/4 cup sugar
1/4 cup light brown sugar
1 tablespoon peppermint extract
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
8 - 10 candy canes, crushed