Chocolate Brownie Mounds
Thick, chewy, chocolate cookies with a soft inside and firm shell.
Servings 48
Cost 5
Ingredients
- ⅔ cup margarine or softened butter (150 grams)
- 1 ½ cup sugar (300 grams)
- ⅔ cup corn syrup (200 grams)
- 2 large eggs (100 grams)
- 2 teaspoons vanilla
- 3 ½ cups flour, all-purpose unbleached (440 grams)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 oz unsweetened chocolate, melted and slightly cooled (170 grams)
- 1 ½ cups coarsely chopped walnuts toasted if you have time!
Instructions
- Preheat oven to 350ºF.
- Cream together margarine (or room temperature butter) and sugar. Stir in corn 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.
- Use a medium size cookie scoop and drop mounds of dough onto parchment lined baking sheets. Bake one sheet at a time for 10 to 12 minutes.
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.