Zutaten für Outrageously Chocolaty Quadruple Brownie Cookies
- Golden Crisco Shortening
- Sugar
- Brown Sugar
- Vanilla Extract
- Eggs
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- Semi Sweet Chocolate Chips
- Milk Chocolate Chips
- Dark Chocolate Chips
- White Chocolate Chips
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Zubereitung von Outrageously Chocolaty Quadruple Brownie Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1 ½ cups granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 2 cups semi-sweet chocolate chips (or 1 cup semi-sweet chocolate chips and 1 cup chopped pecans for the Triple Chocolate Pecan variation).
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. They will firm up as they cool.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
63g
Fat
20g
Carbs
7g
