Chocolate brownie cookies

This chocolate brownie cookie (wow that’s a mouthful) is for those with a sweet tooth and a chocolate addiction. Can’t decide if you want a crunchy cookie or a fudgy brownie? Have both. 

This recipe is adapted from the Smitten Kitchen blog.

RECIPE NOTES:

  • The original recipe calls for 115 grams of unsweetened chocolate. I once had a bitter batch of brownies after using unsweetened chocolate so I ditched the unsweetened stuff for Valrhona 70% dark chocolate.  
  • I skipped the additional 2 tablespoons of granulated sugar and went with only brown sugar. But feel free to use both.
Chocolate Brownie Cookies
Yields 15
Crunchy on the outside and gooey on the inside, these cookies are a combination of chocolate cookies and brownies. A match made in heaven.
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Ingredients
  1. 1/2 cup (115 grams) unsalted butter
  2. 115 grams 70% dark chocolate
  3. 1 cup (190 grams) light or dark brown sugar
  4. 2 tablespoons granulated white sugar (optional)
  5. 2 large eggs
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 1/2 cup (45 grams) unsweetened cocoa powder
  10. 1 cup (130 grams) all-purpose flour
  11. 115 grams dark chocolate chips or 70% dark chocolate, chopped
Instructions
  1. Melt the butter and 115 grams chocolate in a clean bowl set over a barely simmer pot of water. Make sure the bowl doesn't touch the water.
  2. Once the chocolate has almost melted, take the bowl off the heat and whisk until the chocolate has fully melted.
  3. Whisk in the sugars until smooth.
  4. Add one egg at a time and whisk until fully incorporated.
  5. Add the vanilla, baking soda and salt and whisk once again.
  6. Sift in the cocoa powder. Add flour and whisk until there are no lumps.
  7. Add the chocolate chips or chunks and stir to combine.
  8. Chill mixture for 30 minutes so it firms up a little (see notes).
  9. Preheat oven to 175°C (350°F).
  10. Line a baking tray with baking parchment.
  11. Scoop out 2 tablespoon size balls and arrange on the baking sheet, giving enough space between each scoop for the cookies to expand.
  12. Bake for 11 to 12 minutes.
  13. Take out of the oven and cool for 30 minutes (if you can wait that long) before digging. Best served with a cold glass of milk.
Notes
  1. If you accidentally chilled your mixture for longer than 30 minutes and it's too firm to scoop, leave it on the kitchen counter to warm up slightly.
  2. Please only use good quality dark chocolate.
  3. Do not over bake them. After 11 minutes you will have a gooey, melt-in-your-mouth cookie.
  4. These freeze well for up to 3 months. Once you've scooped the cookie dough, freeze them in the baking tray until solid. Once frozen, store the scoops in a ziplock bag and bake whenever you feel like eating a cookie.
  5. These keep well for a week in an airtight container but they taste best in the first couple of days.
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3 Comments Add yours

  1. Vasudha says:

    Hey what we can use instead of eggs in cookies and cake???

    1. Safrina says:

      Hi Vasudha,

      You can substitute eggs with flax meal and water. This is what I found after Googling: for each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute. Hope that helps.

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