Fudgy chocolate brownies-like, these double chocolate chip cookies are scrumptious as they look and sound. If you are looking for chewy chocolate chip cookies, then this recipe is a winner; worthy of any occasion all year round. Thinking of baking a batch? If tempted, then you need the following:Ingredients:
- 2 Cups of all- purpose-flour.
- 1/2 Cup of unsalted butter.
- 1 1/2 Cups of granulated sugar.
- 3 Cups of semi-sweet chocolate chips.
- 2 Cups of chopped pecans (or use the type of nuts you prefer).
- 4 large eggs.
- 1 oz of unsweetened baking chocolate chunks (or 3 tbsp of good quality cocoa powder).
- 1/2 tsp of salt.
- 1/2 tsp of baking powder.
- 2 tsp of pure vanilla extract.
- Heat oven to 350 F. Line cookie baking sheet with parchment paper and set aside.
- In a medium bowl, whisk 2 cups of all purpose flour, 1/2 tsp of salt and 1/2 tsp of baking powder, and set aside.
- On a low heat, melt, while stirring constantly 1/2 cup of butter, 1 oz. of unsweetened baking chocolate chunks and 1 1/2 cups of semi sweet chocolate chips in a large-heavy saucepan, then set aside to cool.
- In a large bowl of an electric mixer, beat 4 large eggs, 1 1/2 cups of granulated sugar and 2 tsp of pure vanilla extract at a medium speed till well combined.
- Gradually, add flour mixture to the egg batter, beating thoroughly till well incorporated.
- Add in chocolate mixture to cookie dough, and beat in well. Mix in the remaining 1 1/2 cups of semi sweet chocolate chips and 2 cups of chopped pecans.
- Drop cookie dough onto baking sheet, using ice cream spoon. Make sure to leave room for cookie dough to expand.
- Bake cookies for 8-10 minutes. Let cool on baking sheet for few minutes, then remove to a wire rack to cool completely.
- Serve chocolate brownie cookies with milk, coffee, or tea.
