With the abundance of treats coming out of my oven on a weekly basis, a common question I get is “What is your personal favorite sweet?” And although this blog is populated by a majority of cupcakes and cookies, I would say I favor brownies the most. Or maybe ice cream. Or candy. Okay – I like a lot of things, but whenever I make brownies I just can’t seem to stop myself from picking at the scraps and sneaking pieces from the tray. The problem I face (first world problems, people) is I prefer a chewier brownie, and most homemade recipes I’ve tried are still what I would consider “fudgy”. My favorite brownie is still the corner edge piece from a box of the store bought variety (the horror!), but I’m constantly on the search for a recipe I can make at home without artificial flavorings. No luck so far, but these brownie cookies are the next best thing just baked in a cookie shape- great chocolate flavor, chewy edges, and a slightly fudgy center.
This is another great cookie recipe (like my Cookies and Cream Cookies and Peanut Butter Nutella Cookies) that you can put together and bake within an hour – no chilling the dough overnight and no crazy ingredients involved. I made these for a weeknight meeting when I had limited time the day before and proudly showed up with an overflowing platter of these beautiful cookies. I got several similar reactions: “Are these like brownies that are cookies??”, to which I replied: “Why yes, that’s exactly what they are!”. If it’s not the crackly tops that give it away, it’s the deep chocolate brownie flavor that really put these over the top and make them a true crowd-pleaser. You’ll never have to choose between bringing cookies or brownies again!
This recipe makes a lot of cookies – probably somewhere between 30 to 40 large cookies, so they’re perfect for a big get-together if you’re looking to serve a lot of people. And if you need a size reference, check out the milk dunking photo below in a regular-sized coffee mug! By the way, don’t you love our clear glass coffee mugs? I saw a cappuccino ad on TV a few months ago and decided to order some since I also wanted to be fancy while drinking coffee at home. Or while dunking massive brownie cookies into that are too wide for our regular drinking glasses, either one…
Recipe adapted from Pure and Yummy
Yield: 30-40 large cookies
1/2 cup unsalted butter
4 (1 oz) squares unsweetened chocolate, chopped (I used Baker’s brand)
3 cups (18 oz) semisweet chocolate chips, divided
1-1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
4 large eggs
1-1/2 cups granulated sugar
2 tsp vanilla extract
Preheat oven to 350 degrees.
In a large saucepan, combine butter, unsweetened chocolate, and 1-1/2 cups of the chocolate chips. Cook over low heat, stirring constantly until butter and chocolate are completely melted and smooth. Set aside to cool to room temperature.
In a medium bowl, whisk together flour, baking powder, and salt.
In the bowl of an electric mixer beat together the eggs, sugar, and vanilla. Reduce the speed to low and gradually add the dry ingredients into the egg mixture. Scrape down the sides if necessary and beat well.
Add the chocolate mixture and beat well. Stir in the remaining 1-1/2 cups chocolate chips with a rubber spatula.
Use a medium ice cream scoop to form balls of dough and place 1″ apart on a Silpat or parchment-paper lined cookie sheet. Bake for 10 minutes.
Allow cookies to rest on cookie sheet for 5 minutes, then transfer to wire racks to cool completely.