A cookie- brownie hybrid that is as delicious the second and third day.
You all know when I post desserts on here they’re the real deal. I was not born with a sweet tooth. Just give me a bag of Ruffles and let’s call it a day. So when I share desserts, they’re worth adding to your repertoire.
I was always a cook before a baker. In fact, I distinctly remember baking brownies from a box when I was in high school and it NOT turning out the way I hoped.
I had spent the entire afternoon baking these brownies and expecting to indulge in them ALL. NIGHT. LONG. My dad came home from work and saw these brownies on a cooling rack and was delighted to bite into one. At the counter while I’m watching Gilmore Girls, I watched my dad grab a brownie from the cooling rack, take a bite over the sink and proceed to CHUCK it down the drain. (they were undercooked). I think since then, I’ve had “stage fright” over this incident.
My saving grace? These Double Decadent Chocolate Cookies that are more like a cookie-brownie-hybrid. They are the perfect mix of bitter and sweet chocolate mixed with the texture of a brownie and cookie. BONUS FEATURE – they stay fresh for daaaaays. You HAVE to try them! Tag me at #basilandbourbon on IG.
- ½ cup flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, cut into slices
- 3 ounces unsweetened chocolate, chopped
- 4 ounces bittersweet chocolate, chopped
- 3 large eggs, room temperature
- 1 cup sugar
- 1¼ teaspoons vanilla
- ½ cup pecans, chopped
- ¾ cup semi sweet chocolate chips
- Preheat oven to 350 degrees F.
- In a small bowl, stir the flour, baking powder, and salt until well combined.
- In a double boiler, melt the butter, unsweetened chocolate and bittersweet chocolate. Let cool slightly.
- In a large bowl, beat the eggs and sugar with an electric mixer on high for 3 minutes, or until pale yellow and fluffy. Add vanilla and cooled chocolate slowly and beat until just blended. Stir in the nuts and chocolate chips Bake for 8 to 9 minutes. Do not over-bake.