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.
Tips for Making Brownie Cookies
- 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 of the cookie dough in the fridge (up to 3 days) or the freezer (up to 3 months). For tips on freezing cookie dough, check out my Complete Guide To Freezing Cookies.
Recipe adapted from Pure and Yummy