a Classic, cookies, and milk on George Hirsch Lifestyle
Chocolate treat, under 30 minutes - mixing and baking. But can you wait 24 hours? Probably not, but just save a few because these cookies actually taste even better a few days after baking. Eyes go wide open on the first bite. Try my recipe for yourself, and you'll agree. For best results, use a good-quality cocoa powder.
Classic Brownie Cookies
Makes 3 dozen large or 6 dozen small
chefgeorgehirsch.com | George Hirsch Lifestyle
1 1/3 cups butter
1 cup sugar
2/3 cup brown sugar
1 Tablespoon vanilla
2 eggs
2 1/4 cups flour
2/3 cup cocoa
1 teaspoon baking soda
1/2teaspoon salt
3 Tablespoons milk
1 1/2 cups pecans, chopped
1 cup mini chocolate chips, semi-sweet, or chopped chocolate
Preheat oven to 350 degrees.
Cream butter, granulated sugar, and brown sugar one minute, or until creamy.
Add eggs, one at a time, beating lightly after each.
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.
Stir in nuts and chocolate chips.
Drop dough with cookie scoop (heaping 2 Tablespoons) on parchment paper-lined baking sheet.
Bake at 350°F for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm up on cooling.
Cool slightly, then remove to a cooling rack. About 3 dozen cookies.
Tip: Smaller cookies can be made using 1 Tablespoon of dough for each cookie, baking for 8 to 10 minutes.
