If you can’t decide between cookies and brownies, you’ve found the perfect dessert. You get both with one recipe! These Chocolate Brownie Cookies are chewy, crispy, crinkly, chocolatey, unique and absolutely irresistible!
The week after Christmas break is always a little rough in my world, this year not excluded. I’m eager for the weekend and for a fresh week to begin. Did I mention warmth and sunshine are in my near future (eeek!)?
I’ll get straight to the meat, er, chocolate of the post due to a limited attention span today. I ran across this recipe from Food and Wine earlier this week and knew I had to make these Chocolate Brownie Cookies pronto. I changed a few things in the recipe so when I went to scoop the batter onto the baking sheets and saw that it was way runnier than I’m used to, I was sure I’d messed them up. I put them in the oven anyway (because you never know!) and was totally pleasantly surprised to find that they were a smashing success! One score for week one of the new year!
As I mentioned, do not be alarmed when the batter looks more like cake batter than cookie batter. Trust me, though, magic will happen and you will be happy when you open your oven back up. I could not even believe how delicious these Chocolate Brownie Cookies tasted. They are a combo of fudge, chocolate cookies and brownies all wrapped up in a few bites. Like these Mini Chocolate Chip Cookies and these Salted Maple Bourbon Caramels, I had to immediately throw most of them into the freezer as an over-indulging precaution.
I hope you all are having a good week, wherever you are! Thanks for being here and ENJOY these delicious Chocolate Brownie Cookies (you will, I promise)!
Chocolate Brownie Cookies
Ingredients
- 2 cups semi-sweet chocolate chips
- 4 tbsp. salted butter
- 1 1/2 cups sugar
- 4 eggs
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 2 cups semi-sweet chocolate chunks or chips
Instructions
- In a medium saucepan, combine the 2 cups chocolate chips and butter. Cook over medium-low heat, stirring constantly, until melted and smooth. Be careful not to overcook. You will have a soft ball of chocolate in the pan when it is ready. This only takes a few minutes.
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the sugar, eggs and vanilla extract and beat on medium speed until free of lumps.
- In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Add the chocolate mixture from the saucepan and mix on med-high speed for 1 minute. Batter will be light and mildly runny. Stir in the 2 cups chocolate chunks (or chips).
- Using a medium cookie scoop, place 1.5-tablespoon-size globs of batter 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes. Let cool.
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