Extra-Chocolatey Cocoa Brownie Cookies

My mom got a KitchenAid a year ago.  I was a bit jealous because mine was 16 years old and needed a tune up.  It still needs one but at least I've had it and this was her first, so I'm happy she finally got a nice machine.  One nice thing that came with the new machine was a beautiful cookbook.  It was the title recipe that caught my eye at first, but there are a lot of dishes in there I'd like to try.  Mom let me borrow it because she won't really use it, and I can test out the good looking recipes before I return it.  So, big surprise, I started out with a sweet recipe:  Extra-Chocolatey Brownie Cookies.  These cookies are just barely adapted from that recipe.  The batter is super dangerous.  (Yum.)  The cookies are large, rich and satisfyingly chocolately.  If you want them super pretty, like a cookbook picture, press a few pieces of chocolate and nuts into the dough after you have scooped it onto the sheet.  That's how they do it for those pretty staged photos.  This is a Messy Kitchen though so... yeah I don't do that, sorry.  Here, this is how it looks if you want to waste invest that extra time on it:

I do recommend these cookies for those chocolate lovers out there!  If you want to stick with the original recipe and use larger chocolate chunks for effect, it calls for one 11½oz package.

Extra-Chocolatey Brownie Cookies

adapted from the Complete KitchenAid Stand Mixer Cookbook

makes 3 dozen medium cookies or 2 dozen large cookies

 

2¼ cups light spelt flour or 2 cups all purpose flour

½ cup unsweetened cocoa powder (Dutch process preferred)

1 tsp baking soda

¾ tsp sea salt

1 cup butter, softened

1 cup light brown muscovado sugar, lightly packed

½ cup evaporated cane sugar

2 eggs

2 tsp vanilla

¾ cup mini chocolate chips

½ cup mini white chocolate chips

2 cups coarsely chopped walnuts or pecans

Preheat oven to 375ºF.  Combine the flour, cocoa, baking soda and salt in a bowl until well blended.  Cream butter and sugars in a stand mixer on medium, until light and fluffy.  Add eggs and vanilla and mix well.  Add flour gradually and beat on low until blended.  Fold in the chips and nuts.  Drop dough by double tablespoonfuls about 2" apart on a parchment lined baking sheet.  Flatten slightly before baking.  Bake for 12 minutes or until set.  Cool for 2 minutes before removing to a wire rack to cool completely.  Store in an airtight container.

These are delightful with a nice tall glass of milk!