Kamut Brownie Cookie
Rated 3.8 stars by 45 users
Category
Dessert
Servings
18 - 20 large cookies
Cook Time
1 hour
Bake
350˚
Ingredients
-
½ cup (1 stick) butter
- 2 cups semi-sweet chocolate chips, divided
-
¾ cup Belgium Dutch Chocolate cocoa powder
-
¼ cup milk
- 2 eggs
- 1 cup sugar
-
⅓ cup brown sugar
-
1 ¾ cups White Kamut flour
-
2 ½ teaspoons baking soda
-
½ teaspoon French gray coarse salt
-
Optional: ⅓ cup Sourdough discard
Directions
In a small sauce pan (over very low heat) melt butter. Add 1 cup chocolate chips. Stir until melted. Take off heat. Whisk in cocoa powder and milk. Set aside.
- In a large mixing bowl, beat eggs and sugars for about 4 minutes (until light).
- Add chocolate mixture. Beat together for 1 minute.
Mix together in another bowl, flour, soda and salt. Slowly add this to chocolate mixture. Blend well.
- Add in last 1 cup chocolate chips. Stir together.
Line a baking sheet with brown parchment paper. Use a 2 ounce cookie scoop or 2 Tablespoons of dough per cookie. Place on baking sheet. Bake at 350˚ for 6-7 minutes. Let sit on pan for a couple of minutes before moving to a cooling rack. Cool completely.
- Freeze left over cookies in freezer bags for up to 2 months.
Recipe Note
This is a brownie cookie. It has the amazing taste of a brownie but takes half the time.
Variations: Use Trader Joe’s Dark Belgium Chocolate Bar 70% cacao instead of chocolate chips. ( 1 cup chocolate chips equals a 6 oz. bar)