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Sunday, 20 April 2014

Brownie Cookies - Delicious and Flourless!

These are wonderfully rich and delicious AND amazingly easy to mix together. You can mix them up in a bowl by hand, if you like!  If you like your food with a hint of cinnamon, put a little of that in, but for a plain, rich chocolate cookie you can leave it out.  There's plenty of flavor with the cocoa, milk and semi-sweet chocolate.  Make sure you use high quality cocoa and chocolate, since it will impact the flavor. Enjoy!
Fresh-baked brownie cookies with semi-sweet and milk chocolate chips. Yum!

Brownie Cookies
Makes 30 small cookies

Preheat oven to 350F.  Line cookie sheets with silicon liner or parchment paper.

Mix together in a large bowl (or mixer): You can mix these by hand, if you like.
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup honey

Add and mix in:
1 egg
1 tsp vanilla bean paste or vanilla extract

Add and mix until combined:
1 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon (optional)

Mix in:
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1 cup mini rolos
If you use the rolos, make larger cookies and only put 6 on a pan. Bake ~12-14 min.

Scoop 1 Tbsp sized scoops onto prepared pans.  Bake at 350F for 9-10 min.   Let rest a few minutes on pan before removing to cooling rack.  Leftovers freeze well, too. Enjoy!
Before baking 1 Tbsp sized cookies
After baking 1 Tbsp sized cookies.
A picture of the large cookies made with mini rolos.  The caramel will leak some from the cookies, but the taste will still be delicious.
Larger cookies made with mini rolos.  For 2 Tbsp sized scoops, it's best to make 6 per pan since they'll spread. Some will leak caramel during baking, but the cookies are delicious!

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