Well hello there beautiful.
This little bite of perfection came about on a lazy afternoon last weekend. I was hanging out with my sister, Mo, at my parents’ house and we were trying to decide what to do that didn’t involve shopping (or any large amount of money), and obviously the baking light bulb went off in my head.
I asked Mo what she wanted to bake–Cookies? Cupcakes? Brownies? She couldn’t decide, and neither could I…so then I thought…brownie cookies…hey…yeah…
So I went searching–and Ding! We found a winner!
This cookie recipe is amazing. It tastes exactly like a brownie, but it’s not. It’s a cookie! Now I’ll never have to decide between brownies or cookies at parties…because I’ll be making these! But beware, these cookies are not for those who don’t have a strong addiction to chocolate like myself (and my sister). Our eyes popped when we saw how much chocolate went into the recipe. But it was love at first site…
Double Chocolate Brownie Cookies (From Brown Eyed Baker)
Makes about 3 dozen cookies
- 2 2/3 cups (16 oz) bittersweet chocolate chips (or chocolate, chopped)
- 4 tbsp unsalted butter, room temp
- 4 eggs
- 1 1/3 cups granulated sugar
- 1 tsp vanilla extract
- 1/2 cup flour
- 1/2 tsp baking powder
- 1 cup semisweet chocolate chips
1. Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
2. Put the chocolate and butter in a heatproof bowl (or double boiler) and set it over a saucepan of 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. In another bowl, sift together the flour and the baking powder.
4. Add the melted chocolate and butter mixture to the egg mixture and stir together with a wooden spoon. Slowly add the dry ingredients, folding into the batter until all the flour is incorporated. Fold in the chocolate chips.
5. Scoop the dough by tablespoon onto prepared baking sheets. Bake for 10-12 minutes or until they are slightly springy to the touch. Let cool for a few minutes before eating (because they will burn your mouth if you are too eager like me!)
My Two Cents: You really can’t go wrong with these cookies.
The dough is a little hard to work with, because it pretty much is brownie batter in cookie form. So it’s best to use a scoop if you have it. But Mo and I were pretty good and made decently circular cookies without a scoop, so it’s not necessary
No electric mixer necessary here–just a plain old wooden spoon’ll do!
This post was made possible by the following:
- Mo’s camera
- My mother’s well-lit kitchen
- Ghiradelli’s amazing bittersweet chocolate chips
- The Brown Eyed Baker…seriously. Check her out.