BROWNIE DROP COOKIES RECIPES

Steps:

• Heat oven to 350. Line a cookie sheet with foil, coat with nonstick spray.
• Whisk flour, cocoa, and baking powder in a medium bowl until thoroughly blended. Melt butter and one cup of the semi sweet chocolate chips in a medium saucepan over low heat, stirring as needed. Remove from heat; whisk in sugar, then eggs and vanilla until blended.
• Scrape into flour mixture, stir until smooth. Stir in 1/2 cup semi sweet chocolate chips, 1 cup of white chocolate chips and nuts. Let stand 5 to 10 minutes, then drop 1/4 cupfuls 2 inches apart on prepared baking sheet(s).
• Bake immediately for 12 minutes or until cookies are puffed and shiny. Cool on foil for 1 to 2 minutes, then remove to a wire rack to cool completely.

Steps:

• Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring until chocolate and butter melt.
• Beat eggs in a large mixing bowl until foamy; gradually add sugar, beating 5 minutes or until thickened. Add chocolate mixture, beating well.
• Combine flour, baking powder, and salt in a small mixing bowl. Add to egg mixture, stirring until well blended. Fold in vanilla and pecans.
• Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 350° for 10 minutes or until set. Cool slightly on cookie sheets. Remove to wire racks to cool completely.