Kamut Brownie Cookie
Rated 3.7 stars by 113 users
Dessert
18 - 20 large cookies
1 hour
350˚
½ cup (1 stick) butter
¾ cup Belgium Dutch Chocolate cocoa powder
¼ cup milk
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
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.
Mix together in another bowl, flour, soda and salt. Slowly add this to chocolate mixture. Blend well.
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.
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)
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