Chocolate Brownie Cookies:
1- 1/2 cups salted butter, melted
1- 3/4 cups brown sugar
3/4 cup granulated sugar
5 eggs
2 TBS corn syrup
1 TBS vanilla
4 cups all purpose flour
1- 1/4 cups dutch processed cocoa (or natural)
1 TBS cornstarch
1 tsp salt
1 tsp baking soda
2 cups chopped pecans
Toppings:
1-1/2 cups caramel dip (not ice cream topping it's too thin) I used Peter's Carmel melted
1-1/2 cups milk chocolate chips, melted
extra pecans for garnish, optional
Instructions
1. Preheat oven to 350℉.
2. In the bowl of a stand mixer, add the melted butter, brown sugar and granulated sugar.
Turn the mixer onto low and combine the butter and sugars. Leave the mixer going and add in the eggs, corn syrup and vanilla.
Turn the mixer onto low and combine the butter and sugars. Leave the mixer going and add in the eggs, corn syrup and vanilla.
3. Turn the mixer off and add in the flour, cocoa, corn starch, salt and soda. Mix until just combined. The dough will be very soft and slightly sticky.
Scoop out the dough in approx 1/2 cup portions. Place 6 cookie dough balls on each tray, for a total of 12 cookies. (I made them smaller).
Scoop out the dough in approx 1/2 cup portions. Place 6 cookie dough balls on each tray, for a total of 12 cookies. (I made them smaller).
4. Chop your pecans and place into a small bowl.
Roll the edges of your cookie dough in the chopped pecans leaving the center of the top and bottom plain.
Roll the edges of your cookie dough in the chopped pecans leaving the center of the top and bottom plain.
5. Place back on the baking sheet. Repeat with the remaining dough.
Bake at 350° for 13-15 minutes. (less for smaller cookies) The cookies will spread and start to crackle.
Bake at 350° for 13-15 minutes. (less for smaller cookies) The cookies will spread and start to crackle.
6. Allow the cookies to cool completely on the pan. Once the cookies are completely cool, microwave the caramel dip for about 10 or 15 seconds until it is soft and easy to spread.
7. Divide the caramel up among the cookies and spread to cover the top of the cookies.
8.Melt the milk chocolate chips in the microwave by microwaving for 30 second increments, stirring in between each one, until the chocolate is completely melted.
Spoon and spread the chocolate on top of the caramel. (I drizzled on some instead of spreading the chocolate) Immediately top with pecan pieces if desired.
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