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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Brownie or Cookie ? Recipe

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This recipe for Brownie or Cookie ? is from Ricetta Preferita di Nonno Cucarola, Famiglia e Amici, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounces bittersweet chocolate chips 60-70% cacao
1/2 cup butter
3 large eggs
1 cup granulated sugar
1/4 cup brown sugar
1 tablespoon vanilla extract
1/2 teaspoon
1/2 teaspoon salt
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder¹
1 cup pecans chopped, optional
1/2 cup mini semisweet chocolate chips
g sheet.
Directions:
Directions:
Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
Remove from heat, and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.
Reduce the speed to low, and mix in the melted chocolate until well-combined.
Stir in flour and cocoa powder just until combined.
Add nuts, if using, and mini chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
Cover the batter, and chill for 30 minutes.
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don’t overbake, or the cookies won’t be crackly and fudgy.
The shiny, crackly crust will develop as the cookies cool on the bakin

 

 

 

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