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Bittersweet Brownie Drops With Milk Chocolate Chunks

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“This recipe was found in a recent issue of Cookingclub.com magazine. Prep time is a guesstimate. Posting for safe keeping.”
READY IN:
1hr 6mins
SERVES:
15
YIELD:
30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Whisk flour and baking soda in small bowl.
  3. Melt bittersweet chocolate and butter in medium heatproof bowl set in large skillet filled with1" barely simmering water over low heat. Stir frequently until melted, smooth and fairly hot to the touch; remove bowl from skillet.
  4. Stir in sugar, vanilla and salt. Add eggs one at a time, stirring just until blended. Add flour mixture; stir vigorously until smooth and glossy and batter pulls away from sides of bowl. It is important the batter pulls itself together, so don't stop mixing until it does. Cool to room temperature.
  5. Stir in walnuts and milk chocolate. Drop 1 rounded tablespoonful of batter per cookie 2" apart on parchment lined baking sheets.
  6. Bake 10-12 minutes or until cookies are puffed and crackled on the surface but still soft when gently touched. Slide cookies and parchment paper onto wire rack and cool completely. Cookies can be made 2-3 days ahead and stored in an airtight container.

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