Brownie Cookies
Ingredients
- 94gr all-purpose flour blue triangle
- 2 tbsp cocoa powder
- 4gr baking powder
- 1/4 tsp salt
- 226gr Dark Chocolate Compound (DCC)
- 57gr butter
- 2 eggs (room temperature)
- 100gr sugar (me: 90gr)
- 92gr brown sugar
- 4gr vanilla extract (me: 1/2 tsp vanilla butter paste)
How to make
- 1. Mix flour with baking powder and salt, mix well
- 2. Melt the DCC and butter in an au bain marie method (place the pan containing the DCC and butter on a pan of hot water while cooking on the stove), set aside to cool slightly
- 3. Mix eggs, sugar and vanilla on medium speed for about 5 minutes
- 4. Start preheating the oven at 180C and prepare a baking sheet by coating 2 sheets of baking paper (double)
- 5. Add the melted chocolate to the egg mixture, mix for about 2 minutes
- 6. Add flour, mix again for 20 seconds or until blended
- 7. Take the dough using an ice cream spoon (I use a vegetable spoon) pour it into a baking sheet that has been lined with double baking paper from a distance of 5cm from the top of the pan
- 8. Bake in the oven at 180C for 12 minutes
- 9. Let the cookies sit in the pan for 10 minutes then transfer them to a cooling rack until they are completely cold before placing them in the jars.
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