Brownie Pan Chewies
(makes 24 brownie pan cookies or muffin tin cookies)
|Dark Chocolate Chunk Cherry Chewies|
- 1 1/2 sticks melted butter
- 3/4 cup brown sugar, loosely packed
- 1/2 cup baker's sugar
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 2 tsp. vanilla
- 2 1/4 cups pastry flour
- 1 1/2 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. salt
Mix in ideas (any one of these or combination of these):
- 1/2 cup chopped dried cherries
- 1 cup milk chocolate chips (or semisweet or whatever chocolate chips you like)
- 4 oz chopped dark chocolate chunks
- 2 cups chocolate toffee bits
- 1 cup m&ms
- 1 cup caramel bits
- Any other thing your heart desires!
- A small amount of sea salt (for the top)
In a medium sized bowl, sift together the dry ingredients and set aside. In a large bowl, mix the wet ingredients together (I like to use my KitchenAid). Gradually mix the wet ingredients into the dry ingredients until fully mixed together. Fold in your mix-ins until well incorporated. Cover the bowl with plastic wrap and place in the fridge for AT LEAST two hours. A cold dough is VERY important otherwise the dough will not bake properly. Preheat your oven to 325 degrees and grease two brownie (12 count) brownie pans or muffin tins. Using a medium cookie scoop or a large tablespoon drop large rounds of cookie dough into each tin (do not flatten). Sprinkle the top of each cookie with a small amount of sea salt - yes this sounds weird but trust me, it is WORTH IT! Bake 15-20 minutes, watching carefully after 15 minutes so they do not over bake. Cookies will be lightly golden brown and soft in the middle. Remove from the oven and allow to cool 5-10 minutes before removing to a wire rack to cool completely.
Until next time, happy and clean cooking!