brownie peanut butter cookies | fresh milled flour

yield: ~24 cookies

prep time: 20 min
rest time: 5–10 min
bake time: 10–11 min
total: ~40 min

watch bake with me video here

ingredients

• 1 2/3 cups (≈200 g) fresh milled soft wheat flour, fine grind
• 6 large eggs
  • 1 egg yolk
• 24 oz semi-sweet chocolate
• 18 tbsp unsalted butter
• 1 1/2 cups granulated sugar
• 3/4 cup brown sugar
• 3 tsp vanilla extract
• 3/4 cup cocoa powder, unsweetened
• 3/4 tsp salt
• 3 tsp baking powder
• 3 cups peanut butter m&m’s

instructions

1. preheat your oven to 350 f (177 c). line baking sheets with parchment paper.
2. in a medium bowl whisk together the flour, cocoa powder, salt, and baking powder. set aside.
3. in a saucepan over medium heat melt the butter and chocolate together, stirring until smooth. remove from heat and let cool until warm, not hot.
4. in a large bowl beat together the sugars, eggs, egg yolk, and vanilla for 5–7 min until thick, pale, and slightly ribbony.
5. slowly pour in the melted chocolate mixture while mixing on low until fully combined and glossy.
6. gradually add the dry ingredients, folding gently just until combined. do not over mix.
7. fold in peanut butter m&m’s.
8. let the dough rest for 5–10 min to allow the flour to hydrate.
9. scoop dough into 2–3 tbsp portions and space evenly on baking sheets. press a few extra m&m’s on top if desired.
10. bake 10–11 min or until edges are set and centers look soft and slightly underdone.
11. cool 5–10 min on the baking sheet, then transfer to a wire rack to cool completely.

fresh milled flour tips

• resting the dough helps the flour absorb moisture and improves texture, especially in chocolate-based doughs.
• fresh milled flour can make cookies slightly thicker. avoid over mixing to keep them soft and fudgy.
• pull cookies slightly underdone for the best texture. they will set as they cool and stay soft inside.