Deeply chocolatey, lightly crispy, fudgy and chewy. That's a fair description and these dark chocolate brookies which are loaded with toasted pecans for even more texture. The secret ingredient makes all the difference.
Keyword chocolate, cookies
Dietary Restrictions Vegetarian
Prep Time 20minutes
Cook Time 12minutes
Total Time 32minutes
Servings 20large cookies
7ouncesdark chocolate barpreferably Lindt, Ghirardelli, or Valhrona
6tablespoonsunsalted buttercut into pieces
3tablespoonsmalted milk powder
1/3cupall purpose flour
1cupdark chocolate or semi-sweet chocolate chips
TOAST THE PECANS:
Preheat the oven to 325°. Place the pecans in a single layer on a baking sheet and bake for 12-15 minutes until toasted and fragrant. Roughly chop the nuts. Set aside.
FOR THE COOKIES:
Line 2 rimmed cookie sheets with parchment paper and set aside.
Break the chocolate apart into pieces and place in a microwaveable bowl. Microwave the chocolate in 15-20 second bursts, stirring after each until the chocolate has melted about 80%. Add the butter and continue to microwave in 20 second bursts, stirring after each until the butter has melted and the chocolate mixture is smooth and shiny. Set aside.
In a medium bowl add the eggs, malted milk powder and vanilla. Use a hand mixer to beat until light and frothy. Add the brown sugar and beat until thick and creamy. Set aside.
In a small bowl whisk together the flour, baking powder and salt. Set aside.
Add the melted chocolate to the egg mixture and beat until well combined. Stir in the flour mixture until there are no white streaks of flour remaining.
Add the pecans and chocolate chips to the cookie batter and stir to combine.
Use a 1.5 ounce cookie scoop or by heaping tablespoons to portion out cookies, 3 inches apart on the prepared baking sheet.
Bake for 10-12 minutes or until the center is just set. Cookies will be gooey and soft inside. Let them rest on the cookie sheet for about 8-10 minutes. (The cooled cookies will be dry). Transfer to a wire rack to cool completely.