MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Brownie Cookies
Categories: Cookies
Yield: 12 Cookies
3 1/2 oz Vegan 70% dark chocolate
- (100 g); chopped
1/4 c Vegan butter (60 g)
4 tb Coconut cream (60 ml)
1/2 c Light brown sugar (100 g)
1/2 ts Vanilla extract (2.5 g)
1/2 c All-purpose flour (80 g);
- +2 tb
1 tb Cocoa powder (6 g)
1/4 ts Baking powder (1 g)
1/4 ts Sea salt (1.5 g)
3 tb Dark chocolate chips (30 g)
Preparation time: 10 minutes
Cooking time: 12 minutes
These vegan brownie cookies are chewy and intensely chocolatey!
They're so easy to make and use everyday pantry ingredients.
In a heatproof bowl, melt the chopped dark chocolate and vegan butter
together over a double boiler or in short intervals in the microwave,
stirring until smooth. Let it cool to room temperature; this will take
about 10 minutes.
In a medium mixing bowl, whisk together the light brown sugar, coconut
cream, and vanilla extract. The mixture should become airy, and the
sugar should dissolve completely. This will take about 2 minutes of
whisking.
Pour the melted chocolate mixture into the bowl and whisk again until
well combined.
Sift the all-purpose flour, cocoa powder, baking powder, and salt
into the bowl. Add the chocolate chips right away. Gently fold
everything together with a spatula until just combined.
Cover the dough and refrigerate for about 20 to 30 minutes to make it
easier to handle.
Preheat your oven to 350°F (180°C) and line two baking sheets with
parchment paper.
Scoop out about 1-1/2 tb of dough and roll it into balls. Place them
on the baking sheet, leaving about 3" of space between each for
spreading. Bake for 10 to 12 minutes, until the edges are set but the
centers are still soft. Sprinkle with salt flakes while warm.
Let the cookies rest on the baking sheet until completely cooled.
They will be very soft while warm and difficult to move.
Recipe by Jessica Hylton
Recipe FROM: <
https://jessicainthekitchen.com/brownie-cookies/>
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