Brownie cookies has been an enticing item on my list for quite some time. The idea of being able to satisfy my cravings for both brownies and cookies in on dessert..I'm so there!
When I think of brownie cookies, I can't help thinking of the one and only time Boyfriend has ever tried baking for me. It was part of a dinner meal he was cooking for me. He used a brownie mix and decided to be creative and make cookie shaped desserts. I don't know what he did…he says he followed the recipe as is…but his brownie cookies were sour. Sour! Only Boyfriend could somehow manage to do something like that.
These cookies definitely weren't sour. They were very rich, chocolatey and soft. Milk was definitely a necessity. I will say these are some of the prettiest cookies I made. I love how the cookies have a shiny sheen coating, similar to that of brownies. I don't know if this cookie satisfied my craving for brownies though. The cookies were soft and didn't have the chewy edges of brownie pieces. It did satisfy my chocolate cravings though.
Brownie cookies (adapted from Brown Eyed Baker)
Makes about 18 large cookies
2 2/3 cups (about 16 ounces) bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips
1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper of a silicone baking mat.
2. Put the chocolate and butter in a heatproof bowl and set it over
a saucepan of barely simmering water, stirring occasionally, until
completely melted and smooth.
3. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.
4. In a small bowl, sift together the flour and baking powder.
5. Add the melted chocolate mixture to the egg mixture and stir to
combine well. Slowly add the dry ingredients, folding them into the
batter. Once all of the flour is incorporated, stir in the chocolate
6. Scoop 1½ tablespoons of dough onto prepared baking sheets. (My dough was very liquidy. I had to be careful to pour the dough in a way so that it would make a flat circle, so that the cookie would come out round.) Bake for 10-12 minutes or until they are
firm on the outside. Leave to cool
completely on the baking sheets.