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Nutrition Facts
Serving Size 51 g
(Approx. 12 Servings)
Amount Per Serving
Calories 210 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 75 mg 4%
Total Carbohydrate 28 g 9%
Dietary Fiber 2 g 8%
Sugars 24 g
Protein 2 g
Vitamin A 2% Iron 6%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chocolate Brownie Cookies

Prep Time
10 minutes
Cook Time
13 minutes
Total Time
23 minutes
12  People


Recipe makes 12 Servings

2 cup(s) semi-sweet chocolate chips, divided use
3 Tbsp salted butter
1/4 cup(s) all purpose flour
1/4 Tsp baking powder
1/4 Tsp kosher salt
1/4 Tsp cinnamon
2 large eggs
1/2 cup(s) sugar
1 Tsp vanilla extract
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In a double boiler, melt 1.5 cups chocolate chips and butter. Mix until smooth then remove from heat.
In a small bowl, combine flour, baking powder, salt and cinnamon. Set aside.
In a medium bowl, combine eggs, sugar and vanilla. Whisk 2 to 3 minutes or until color lightens.
Combine egg mixture to melted chocolate with a plastic spatula. Once incorporated, stir in flour mixture then remaining chocolate chips.
Preheat oven to 350°F and place dough in fridge.
Once oven is preheated, spoon about 2 ounces of dough on ungreased cookie sheet.
Bake about 8 minutes or until cookies just start to crack. Leave cookies on baking sheet 5 minutes before transferring to a cooling rack.
Chef's Note: Try adding espresso to cookie dough or a sprinkle of sea salt on baked cookies.


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