When you really want a brownie, but want a cookie also, what do you do? Why, you make the brownie cookies! These are soft and chewy brownies, but in a cookie form!
One weekend, Addie was hiding out in her playroom/reading room, and I hadn’t heard from her in a while. In an attempt to coax her out, I asked her to do me a favor. I asked her to grab my new 100 Cookies cookbook and look for a recipe that we could bake together. Although it took her a while to emerge from the depths, she did eventually agree to help.
I was secretly hoping that she would pick one of the pan-tapping cookie recipes for me to try (this is a new method that I wasn’t familiar with previously), she chose these brownie cookies. I mean, this is a girl after my own heart, after all. She loves brownies (who can blame her?) and these look like they perfectly fit the bill.
Brownies, but in cookie form. Oh yeah. Yes, I have made them before, but this recipe used a totally different technique. I made a traditional cookie base by creaming sugar and butter together, but then I had to make a chocolate “paste” to add into the batter. It is similar to the chocolate ice cream technique that I love so much.
I baked my cookies for a total of 8 minutes each and only baked one pan of 8 cookies at a time. Yes, it added more overall time to bake the entire batch, but it was worth it. My cookies baked up beautifully and the centers were soft, chewy and very reminiscent of a brownie. In fact, we each ate one as it was still fresh from the oven, and they were ooey and gooey – just the way I like my brownies!
Husband’s rating: 4.5 out of 5
Addie’s rating: 5 out of 5
My rating: 4.5 out of 5
- ¾ cup plus 1 Tablespoon (116 grams) all-purpose flour
- ¾ teaspoon baking powder
- 3 large eggs room temperature
- 1 and ¼ cups (250 grams) granulated sugar
- ¾ teaspoon salt
- 1 Tablespoon canola oil
- 1 teaspoon vanilla extract
- 5 Tablespoons (70 grams) unsalted butter
- 8 ounces (226 grams) semi-sweet or bittersweet chocolate chopped finely
- ¼ cup (25 grams) unsweetened cocoa powder Dutch processed preferred
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats and set aside.
- In a small bowl, whisk together the flour and baking powder and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the eggs, sugar and salt together on medium speed until the mixture turns very light and pale, about 6-8 minutes.
- While the mixer is going, place the butter and chopped chocolate in a small saucepan set over medium low heat. Melt until smooth and stir frequently. Turn off the stove and mix in the cocoa powder. Mix until the mixture is uniform and free of lumps. Set aside briefly.
- Turn the mixer down to low and add in the canola oil and vanilla and mix until just combined.
- Add the cocoa/butter mixture and mix on low speed until just combined. Then slowly add in the flour mixture and just combined. Allow the batter to rest for 5 minutes.
- Using a medium sized cookie scoop or two spoons, scoop out portions of batter onto your prepared baking sheet. Make sure you leave at least 2-3 inches in between each dollop of batter to allow the cookies to spread. I only baked 8 cookies per cookie sheet. Bake one sheet at a time, for about 8-12 minutes or until the edges have set. The middles might look a bit underdone, and that is OK. They will continue to set as they cool.
- Repeat with remaining batter.
- Allow the cookies to cool completely in the pan before serving.