Chocolate Brownie Mounds
Thick, chewy, chocolate cookies with a soft inside and firm shell.
Servings: 48
Ingredients
- 2/3 c margarine softened (I used unsalted butter)
- 1 1/2 c white granulated sugar
- 2/3 c corn syrup
- 2 large eggs
- 2 t vanilla
- 3 1/2 c flour all purposed, unbleached -- fluff, scoop, level
- 1 t baking powder
- 1/2 t salt
- 6 squares baking chocolate melted (and slightly cooled)
- 1 1/2 c coarsely chopped walnuts toasted if you have time!
Instructions
- Preheat oven to 350ºF.
- Cream together margarine (or room temperature butter) and sugar. Stir in syrup, vanilla and eggs.
- Sift or just stir together flour, baking powder and salt. Add to sugar mixture, mixing well. Add melted chocolate and nuts. Stir until mixed.
- Drop by heaping teaspoons onto parchment lined baking sheet. Bake for 10 to 12 minutes. Makes about 4 dozen cookies.
Notes
The dough keeps well in the refrigerator. I baked some of the cookies right away, then shaped the rest of the dough into balls and put them in the refrigerator for a few hours. The cookies which I shaped and chilled definitely had a nicer shape.