How To make The Ultimate Chocolate Brownie Cookie
1 1/3 c Golden crisco shortening
1 c Granulated sugar
2/3 c Firmly-packed brown sugar
1 tb Vanilla
2 Eggs
2 1/4 c All-purpose flour
2/3 c Cocoa
1 ts Baking soda
3 tb Milk
1 1/2 c Pecans *
1 c Semi-sweet chocolate chips
Or chopped chocolate Directions: * large, broken pecan or walnut pieces 1. Preheat oven to 350F (180C).
2. Cream Golden Crisco Shortening, granulated sugar, brown
sugar and vanilla in large bowl at low speed of electric mixer 1 minute, or until creamy. 3. Add eggs, one at a time, beating lightly after each.
4. Combine flour, cocoa, baking soda and salt. Add to
creamed mixture alternately with milk beating at low speed about 1 minute, or just until blended. 5. Stir in nuts and chocolate chips.
6. Drop dough by heaping spoonfuls (about 2 tbsp/30 mL for
each cookie) on ungreased baking sheet. Bake 6 to 9 at a time, leaving about 3-inches (7 cm) between cookies for spreading. 7. Bake at 350F (180C) for 10 to 12 minutes. Cookies will
still appear soft and moist when baked, but firm up on cooling. Cool slightly, then remove to cooling rack. About 3 dozen cookies.
Hint: Smaller cookies can be made using 1 tbsp (15 mL) dough for each cookie. Bake 8 to 10 minutes. Makes about 6 dozen cookies. -----
How To make The Ultimate Chocolate Brownie Cookie's Videos
Brookies Recipe | Brownie and Chocolate Chip Cookie in One!
These Brookies are rich, fudgy and decadent bars made with half brownie and half chocolate chip cookie. Easy to make with basic pantry ingredients this is the ultimate way to enjoy your two favorite sweet treats in one! They are beyond easy and soooo delicious!!! It's a must bake recipe for all you chocolate lovers.
RECIPE:
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I finally mastered FUDGY BROWNIES! I won't use another brownie recipe again
RECIPE:
SHOP:
If you're looking for an indulgent, fudgy brownie that is extremely flavorful and not cloyingly sweet, this recipe is it! Literally one of the best brownies I've ever had! With that beautiful shiny crinkled top (which took me a while to figure out ????), and gooey, rich interior, this will be your new favourite brownie recipe!
INGREDIENTS:
- ¾ cup (105 g) dark chocolate - I use 50% dark chocolate, semi-sweet chocolate chips okay too
- ¾ cup (90 g) flour - regular, all purpose
- ½ tsp salt
- ½ cup (113 g) unsalted butter - room temperature or melted
- ¼ cup (53 g) unflavored vegetable oil - I use canola
- 1 cup (200 g) white sugar - granulated
- ½ cup (100 g) soft brown sugar - packed, see note 1 on blog
- ⅔ cup (75 g) cocoa powder - unsweetened
- 1 tsp coffee powder
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
NOTE: In the video I mention 1/2 a cup or 100g of butter, but it should be 113g of butter as stated in the ingredients list above :)
Bake at 160 °C (320°F) with the fan on for 22-25 minutes depending on how fudgy you want your brownies to be (I recommend 22 minutes). If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Once done, poke a toothpick into the center and it should come out dirty.
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Fudgy Brownie Cookies
Fudgy Brownie Cookies | Fudgy Brownie Cookies Recipe | How To Make Brownie Cookies
Ingredients:
All purpose flour - ⅓cup (40g)
Dark chocolate - 100g (70% cocoa)
Egg - 1
Butter (unsalted) - 30g
Brown sugar - ⅓cup (65g)
Cocoa powder - 1tbsp (7g)
Baking powder - ½tsp (2g)
Salt - ⅛tsp
#BrownieCookie #FudgyBrownie #FudgyBrownieCookie #ChocoFudge #ChocolateCookie #BrownieCookies #Spicyfoodz
The EASIEST Fudgy Brownie Cookies! Better than Brownies!????
Fudge Brownie Cookies - Brownie Cookies Recipe This video is sponsored by Best Fiends. Download Best Fiends for FREE: and get $5 worth of gold and energy for FREE if you beat level 5!
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Brownie Cookies Recipe:
- 100g (3.5 ounceS) Dark Chocolate ( 70% cocoa) DO NOT use anything less than this or your cookies will be too sweet.
- 50g Butter ( 1/2 STICK)
- 1 Egg
- 75g (1/3 cup) Sugar
- 25g (3 tbsp) Flour
- 1/4 tsp Baking Powder
- 1/4 tsp Salt ( DON'T skip the salt)
****IMPORTANT please read below *****:
There are four key aspects of this recipe that are important to getting a good result, with a soft raised cookie. These are:
● Beat the egg well to incorporate air.
● Do not over-mix the batter when you add the chocolate and flour, otherwise you will knock the air out of the egg mixture
● Rest the batter for 10 minutes
● Use the fan setting on your oven if you have one.
More tips on my website!
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Copyright © 2021 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
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:
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Oven: UNOX Bakerlux Shop.Pro Convection oven
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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 Gooey Brownie Cookies
Written recipe
Ingredients:
1 1⁄4 cup dark chocolate chips
1⁄4 cup butter
2 eggs
1⁄3 cup brown sugar
1⁄4 cup granulated sugar
a pinch of salt
1⁄2 cup flour
1 teaspoon baking powder
Bake at 350F for 16-18 minutes.
#cookies #brownies #browniwcookies #easyrecipe