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Double Chocolate Brownie Cookies

Double Chocolate Brownie Cookies | Magnolia Days

My favorite season starts in a few days. Signs of it are already clear. Camellias are blooming. My Chinese snowball viburnum tree is loaded with buds. Those massive viburnum blooms are a sheer spectacle. I see tiny buds on hydrangeas too. Even pesky weeds are popping up. Days are getting warmer with the coming of spring. It was a perfectly beautiful day when I was photographing these Double Chocolate Brownie Cookies.

Double Chocolate Brownie Cookies | Magnolia Days

The weather changes fast here in the South. It was chilly and rainy the day I baked the cookies. That kind of day makes me want comfort food. Something rich and chocolate-y was on my mind. So instead of an original plan of light and fruity, I went with dark and luscious. All I had to do was incorporate white chocolate in some way.

Why use white chocolate? It is the theme of this month’s Creative Cookie Exchange. I first thought of a buttery cookie base and add in dried fruit and nuts. I had a packages of dried cranberries and blueberries waiting to be used. There is always plenty of nuts in my freezer. However it was all over when I saw bars of baking chocolate in my pantry.

Double Chocolate Brownie Cookies | Magnolia Days

How are the Double Chocolate Brownie Cookies? They are like little brownie blobs (and blob being a positive thing). They are soft and fudgy on the inside. The tops are cracked and have that classic brownie crispness. The inside is also loaded with white chocolate chips and pecans. It’s hard to keep my hand out of the cookie jar with these hanging out in there.

Double Chocolate Brownie Cookies | Magnolia Days

Do you enjoy white chocolate? I do except I have to eat it in small amounts. I’ll get a rash on my face if I have too much of it. A few chips in a cookie occasionally works for me. I could not imagine the holidays going by without making a batch of Tiger Butter candy (which uses white chocolate). Scroll down to find more cookie recipes using it.

Double Chocolate Brownie Cookies | Magnolia Days
5 from 2 votes
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Double Chocolate Brownie Cookies

Double Chocolate Brownie Cookies are rich and filled with white chocolate chips and pecans. They are soft cookies with a brownie texture and cracked top.
Course Cookies
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3 dozen
Author Renee

Ingredients

  • 4 ounces semi-sweet chocolate chopped
  • 2 ounces unsweetened chocolate chopped
  • 1/3 cup unsalted butter at room temperature
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 1/2 teaspoon instant coffee granules
  • 1/2 teaspoon vanilla extract
  • 3/4 cup white chocolate chips
  • 3/4 cup chopped pecans

Instructions

  1. Melt semi-sweet chocolate, unsweetened chocolate, and butter in a medium stainless steel bowl over a pot of simmering water. Remove from heat when smooth (no lumps) and cool to room temperature.
  2. Preheat oven to 350°F. Line baking sheets with parchment paper or non-stick liner.
  3. Whisk together flour, baking powder, and salt in a small bowl.
  4. Beat sugar, eggs, coffee granules, and vanilla in a large bowl for 3 minutes using an electric mixer at high speed. Add melted chocolate mixture and beat until combined.
  5. Add flour mixture and mix until combined and dry ingredients are moistened.
  6. Stir in white chocolate chips and pecans.
  7. Drop by tablespoonfuls 2 inches apart on baking sheets.
  8. Bake until tops of cookies begin to crack, about 7 to 11 minutes. Do not over-bake.
  9. Cool cookies on the baking sheet for 1 minute then carefully transfer to a wire rack (the cookies are very soft). Cool completely.

Recipe Notes

Double Chocolate Brownie Cookies are rich and filled with white chocolate chips and pecans. They are soft cookies with a brownie texture and cracked top.

Recipe adapted from one in the Pillsbury The Complete Book of Baking cookbook published in 1993.

The Creative Cookie Exchange theme this month is White Chocolate. White chocolate is seriously underrated as a baking ingredient. It complements so many other flavors so nicely, like citrus, spices, berries, winter squash, etc. If you want to see all the ways white chocolate can be used to make terrific cookies, you have come to the right place! If you are a blogger and want to join in the fun, contact Laura via email (thespicedlife AT gmail DOT com) and she will get you added to our Facebook group where discuss our cookies and share links.

You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

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Recipe Rating




K Sung

Monday 6th of April 2015

You may want to re-review the recipe; two points in the instructions has asked to use butter, but there is only one portion of butter in the ingredients. The instructions also do not direct when to pour the chocolate mixture in after melting and setting at room temperature.

Renee

Monday 6th of April 2015

Thank you so much for giving me the heads up. I have corrected the recipe.

[email protected] Baking in Pyjamas

Sunday 5th of April 2015

These chocolate loaded cookies look divine, perfect for miserable days.

Kayle (The Cooking Actress)

Thursday 19th of March 2015

I love spring too! :)

and these cookies are deeelightful! chocolatey and crisp but chewy and so decadent

Shilpi

Wednesday 18th of March 2015

Delicious Cookies... I love the way, you have stack them, one on top of another.,....

Bakingyummies

Wednesday 18th of March 2015

If only I could grab a couple of them....these look delicious and beautiful photos btw.