ADVERTISEMENT
introduction
These Chocolate Brownie Crinkle Cookies with Pecans and Coconut Flakes are perfect for the Holidays or bring them to a Cookie Exchange party!
Ingredients
16 ounces or 4 (4 oz.) baking bars of Bittersweet Chocolate, White chocolate, and Semi-sweet chocolate, (use any combination), chopped
4 Tbsp. butter (Use Light butter to cut down on calories), at room temperature
4 Eggs
1/2 to 3/4 cups granulated sugar (depending on your chocolate mix, if you use bittersweet chocolate add more sugar, If you use white chocolate use less sugar)
1 teaspoon Vanilla extract
3/4 cup all-purpose flour
1 tsp. Baking Powder
Dash of Salt
1/2 cup semisweet or bittersweet mini Chocolate Chips (optional)
1 cup of chopped Pecans
1/2 cup of Coconut Flakes
1 cup powdered sugar (or as needed)
Instructions
Melt Chocolate and Butter. Use a microwave-safe bowl and microwave a few times 30 seconds each time and mix until smooth.
Cool it for 10 minutes.
In a large bowl whisk eggs, vanilla, and sugar. I’ve used an electric hand mixer.
In the small bowl add flour, baking powder, and salt, mix together.
Add cooled melted chocolate mixture to egg mixture and stir with a hand mixer to combine.
Slowly add flour mix to the batter and then chocolate chips, if desired.
To continue reading, scroll down and click Next👇👇
ADVERTISEMENT
