BEAT EGGS UNTIL LIGHT RECIPES

Steps:

• Preheat oven to 350°. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3" overhang on 2 sides.
• Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth.
• Using an electric mixer on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume, 3–4 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.
• Stir agave syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.
• Bake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool before removing from pan and cutting into 16 squares.
• Do Ahead: Brownies can be made 3 days ahead. Wrap in plastic and store at room temperature.

Steps:

• In a medium bowl, whisk together the cocoa powder, flour, salt, and baking powder. Set aside.
• With a mixer, combine the butter and sugar. Beat together on medium-high speed until well combined, light, and fluffy (about 3-4 minutes).
• Beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the peppermint extract (if using).
• Add the dry ingredients and mix on low speed until just combined. Use your hands to work in any remaining streaks of flour. (Note: This is a very thick dough, so don't overstrain your mixer.)
• Using a large spatula or your hands, fold in the chocolate chips.
• Wrap dough in Saran Wrap and chill dough for 8 hours or overnight.
• Preheat the oven to 350F. Line cookie sheets with parchment paper. Remove the dough from the refrigerator.
• Divide it into 2-ounce portions. (Note: If you don't have a scale, just eyeball it. Roughly 1 1/2 Tbsp of dough per cookie). Roll each portion of dough into a ball and flatten slightly. Place them onto the prepared cookie sheets, leaving about 1 1/2-inches between each cookie.
• Bake for 14-18 minutes. (Note: There really is no visual clue as to when these cookies are done, just don't over bake them. Mine were perfect after only 14 minutes, but I prefer mine to be very chewy.)
• Allow them to rest on the cookies sheets for a few minutes before transferring to a cooling rack.
• Serve with a glass of milk and enjoy.