The Brownie Cookie
Servings: 24
Print Recipe
Equipment
- Baking Sheets
- Medium Cookie Scoop
- Hand Mixer
Ingredients
- 1/2 C. Dark Chocolate Cacao Chips
- 1/2 C. Peppermint Chips these are optional, you can just use 1 C. of Dark Chocolate Cacao Chips
- 1/3 C. Unsalted butter
- 3/4 C. Coconut Sugar
- 1/4 C. Monkfruit Sweetener
- 2 Large Eggs
- 1 tsp Vanilla
- 3/4 C. Gluten Free Flour we used King Arthur
- 1/4 C. Cacao Powder
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1/4 C. Extra Dark Chocolate Cacao chips these are for the last step
Instructions
- Line two baking sheets with parchment paper or use silicone baking mats. Preheat the over to 325 degress
- In a small saucepan over low heat, melt the butter and 1 cup of the chocolate chips (regular and peppermint if using both) stirring constantly. Once the chocolate chips and butter are about 90% melted, remove from heat and stir until smooth. Set aside for 5 minutes to coo slightly.
- In a large mixing bowl add the sugars, eggs and vanilla. Beat until well combined, and then add the chocolate butter mix. Beat again until smooth.
- Add the gluten free flour, cacao powder, baking powder, and salt. Beat until no flour pockets remain and then stir in additional 1/4 cup chocolate chips if you want.
- Use a medium cook scoop (2 Tbsp) to scoop dough into balls and place 2 inches a part on the prepared baking sheets.
- Bake for 14-15 minutes. The cookies will be cracked and the edges set. Be careful not to over bake or these cookies will dry out.
- Allow them to cool. These store really well in the freezer!