Thin, Crispy Chocolate Chip Cookies Recipe America's Test Kitchen

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Top the cookies with the remaining brownie batter. Crush the remaining 6 Thin Mint Cookies on top of the brownie batter. Bake the brownies for 30-36 minutes or until the top looks shiny and slightly cracked and a toothpick inserted into the center of the pan comes out with batter on it.

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Instructions. Preheat the oven to 350°f / 180°c. Line a half sheet pan with parchment paper. Using a 2 ½" (6.3cm) cookie cutter and a pencil, trace 8 circles on a piece of parchment paper (one line of three, one line of two, then one line of three), leaving even spacing between each.

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Prep the chocolate. Melt the butter in a saucepan (or in the microwave) and then stir in the chopped chocolate until it has melted completely. Prep the egg/sugar mixture. Meanwhile, either using a stand mixer or a hand mixer, beat the eggs and sugars together on medium-high speed for 5 minutes. Fold, fold, fold.

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In a food processor (or you can do this the old fashioned way in a large freezer bag with a rolling pin or other hard glass), pulse Thin Mint cookies until the cookies become fine sand. In a large bowl, combine the brownie mix*, water, oil, eggs, and Thin Mint cookies. Stir until just combined. Bake for 30-35 minutes or until middle of brownies.

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In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated. Spread batter in a prepared 9×13 pan and bake for 15-20 minutes at 350°F. Use a toothpick to test the brownies and note that they will be thin.

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Instructions. Preheat the oven to 300°F, and line a baking sheet with a silicone baking mat (highly preferred!) or parchment paper. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, egg, and vanilla.

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How to Make the Cookie Dough. Step 5: Add the Granulated and Brown Sugars, Eggs, and Vanilla to a mixing bowl. Step 6: Mix 2-3 minutes or until the batter is light and frothy. Step 7: Pour melted chocolate into the batter. Step 8: Mix until thoroughly combined.

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Preheat the oven to 350 degrees. Spray an 8x8 pan with cooking spray. In a bowl, stir together the brownie mix, water, oil and egg until well-blended. Spread the brownie mix in the prepared pan. Bake at 350 degrees for 25-29 minutes. Allow the brownies to cool, then cut and serve them.

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Remove from heat and let it cool down for a few minutes. Beat together the wet ingredients. In a large mixing bowl, combine the eggs, granulated sugar, and brown sugar. Beat with a hand mixer (or with a stand mixer fitted with the whisk attachment) on medium speed for 4-5 minutes.

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Place the chocolate in a large mixing bowl and let it cool. Add the brown sugar and granulated sugar and stir until combined. Add the eggs and vanilla and beat until light and fluffy. Add the flour, cocoa powder, salt, and baking powder and stir to combine. Chill the dough for 30 minutes. Preheat the oven to 350 degrees F.

Thin, Crispy Chocolate Chip Cookies Recipe America's Test Kitchen

Whisk powdered sugar, cocoa powder and salt in a large bowl. Whisk in egg whites and egg. Then fold in chopped chocolate. Spoon batter by the tablespoon on to the prepared baking sheets, spacing 2 inches apart. Bake for 14 to 16 minutes until cookies are puffed, cracked and set just around the edges. Transfer to wire rack to cool completely. Tags:

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Step 2. Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour.

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Spread 1/2 of the batter into prepared pan. Add an even layer of Thin Mint Cookies and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake. 5. Remove to cooling rack. Allow to cool completely before cutting. 6. If desired, top with Hot Fudge Sauce and a dollop of freshly whipped cream.

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Mist an 18x13-inch sheet pan with cooking spray, line it with parchment paper, then mist the parchment, too. Melt the butter in a small saucepan over low heat. (Alternatively, microwave it in a heatproof bowl on medium power in 30-second intervals until melted.) While the butter is melting, place the chocolate in a large heatproof bowl.

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Position rack in lowest third of oven; preheat to 350°F. Butter 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely.

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Set aside. Melt butter and chocolate chips. Beat sugar, eggs, vanilla, and oil until pale yellow and creamy. Add the melted chocolate. Add the dry ingredients. Stir in the chocolate chips. After allowing the dough to rest for 10 minutes, scoop it onto baking sheets (it should look like this ↓↓). Bake!