Chocolate Mint Brownie Cookies
Submitted by jodym
Fudgy brownie-style cookies packed with mint chocolate chips: melted into the batter for intensity and folded in whole for gooey pockets. Soft centers, set edges, total mint chocolate bliss.
YIELD
1 batchPREP
20 minCOOK
20 minREADY
40 minHalf brownie, half cookie, all mint chocolate obsession.
Melted mint chocolate chips go straight into the batter for that deep, fudgy backbone, then a second round of whole chips gets stirred in so you get gooey chocolate pockets in every bite.
Whipped egg whites instead of whole eggs keep them lighter than a traditional brownie but still dense and chewy in the center, with edges that just barely crisp up.
Pull them at 12 minutes when the centers still look a touch underdone. They’ll set as they cool, and you’ll end up with that ideal brownie texture in cookie form.
Kitchen Tips
- Melt the first batch of chips on the lowest heat possible and stir constantly. Remove the pan from the burner the moment they start to soften and let residual heat do the rest.
- Let the melted chocolate cool to room temperature before mixing with the margarine and egg whites. Hot chocolate will cook the whites and change the texture.
- Mix the wet and dry ingredients just until moistened. Overmixing develops gluten and turns fudgy cookies into tough ones.
- These spread a bit, so leave a good 2 inches between cookies on the baking sheet.
Ingredients
Directions
Preheat oven at 350.
Melt ¾ cups chocolate chips, in a saucepan over lowest heat.
When chips begin to melt, remove from heat; stir.
Return to heat for a few seconds at a time, stirring until smooth.
Cool to room temperature.
In a mixing bowl, combine melted chocolate chips, margarine, vanilla, and egg whites.
In another mixing bowl, combine flour, remaining chcocolate chips, sugars, baking soda, and salt .
Mix wet ingredients with dry ingredients just until moistened.
Drop dough by rounded tablespoons onto prepared baking sheets.
Bake for 12 minutes or until edges are set but centers are still soft.
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