chocolate brownie cookies

November 6, 2013


Are you team cookies or team brownies? I definitely prefer cookies and Matthew seems to always lean towards the brownie side, but the good news is you don’t have to pick! These chocolate brownie cookies are the perfect hybrid of both! They’re shaped like a cookie, but have a fudgy inside like a brownie. They’re crispy on the outside, and chewy on the inside. So perfect, right? The addition of chocolate chips is absolutely delicious too. The only thing you need is a {very} tall glass of milk! I’ll definitely be making these a bunch during the holiday season!

Chocolate Brownie Cookies from Food & Wine’s Belinda Leong
makes about 3 dozen cookies

1 pound semisweet chocolate, chipped
4 Tablespoons unsalted butter
4 large eggs, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup all purpose flour, sifted
1/2 teaspoon baking powder
One 12-ounce bag semisweet chocolate chips
In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times, until smooth, about 7 minutes.
In another large bowl, using a handhelf electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla extract and salt. Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder. Stir in the chocolate chips. Scrape the batter into a shallow baking dish, cover, and freeze until well chilled and firm, about 1 hour.
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Working in batches, scoop 2-Tablespoon-size mounds of dough onto the prepared sheets, about 2 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack and cool completely before serving.
Make Ahead: The cookies can be stored in an airtight container at room temperature for up to 4 days.
I ended up putting some of the leftover penuche icing from the Chocolate Whiskey Bundt Cake on top of the cookies and adding sprinkles for fun. I don’t think it necessarily needs it, but it was yummy nonetheless! Definitely a good way to satisfy that sugar craving!