Why don’t we just end the post there?
Really, what else needs to be said?
It’s a brownie, in cookie form.
Chocolate, fudgy, gooey goodness in round shape. The kind of shape that can be held in the palm of the hand and taken on the road. Brownies to go. Oh, yeah.
I’ve been on the hunt for a brownie cookie for awhile now. I was never totally sold on one recipe, but I finally decided to just dive in and try one.
In this case, the first times the charm.
These cookies are puffy, ultra rich and really taste like brownies. When the Mr. had his first bite, he said, “that’s really good, but it doesn’t taste like a cookie”.
Precisely. Don’t make these if you’re craving a chocolate cookie. Make these if you’re craving dense, fudgy, chewy chocolate brownies.
A few notes on the recipe:
-The original recipe called for 4 squares unsweetened chocolate and 3 cups unsweetened chocolate chips–half for the batter and half for the chocolate chips. I only had 2 squares of unsweetened chocolate so I ended up using all semi-sweet for the rest of the recipe. I liked the sweetness level, but if you want the cookies a little darker you can replace 2 squares of semi sweet chocolate with unsweetened or bittersweet.
-I mixed mini chocolate chips into the batter, because I love them. Mini makes everything better.
-It’s easy to over bake these cookies since you can’t really tell if they’re getting golden around the edges. My advice is, if they’re set on the outside take them out. Even if they’re still goopy in the middle. I always err on the side of under baking. You can let them set up on the pans when they come out of the oven.
-These are really best straight from the oven, so I like to make just a half dozen at a time and then store the rest in the fridge (up to 3 days) or the freezer (up to 3 months).
- 1/2 cup butter
- 2 (1 ounce) squares unsweetened chocolate, chopped
- 2 (1 ounce) squares semi sweet chocolate
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon espresso powder (optional)
- 4 large eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 1 cup mini semi sweet choc chips
- Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
- Place butter, chocolate squares and 1½ cups chocolate chips in the bowl of a double boiler. Heat until melted, stirring occasionally. Remove from heat.
- Combine flour, baking powder, salt and espresso powder in a small bowl. Set aside.
- In the bowl of an electric mixer, beat eggs, sugar, and vanilla extract on medium high speed until light in color. With the mixer on low speed, gradually add dry ingredients, beating until just combined. With the mixer still running, slowly pour chocolate mixer in, beating until smooth. Stir in mini chocolate chips.
- For jumbo sized cookies, scoop 2 Tablespoons of dough onto prepared baking sheets, about 1 inch apart. Bake for 9-11 minutes, removing from oven as soon as edges are set. Allow to set up on baking sheets, then remove to wire racks to cool completely.
Recipe adapted from Pure and Yummy