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Back in July, I saw a post on Brown Eyed Baker for brownie cookies. If you have never been to her blog, check it out pronto…it’s fab! I was immediately intrigued, and they were on my baking to-do list for weeks.
Once I finally remembered to purchase bittersweet chocolate from the market, I was all over these little bites of chocolate heaven and in my kitchen that afternoon. Michelle called these cookies Better-Than-Brownie Cookies, but even after several taste testing sessions with these cookies and a big glass of ice cold milk, we could not attest to the fact that they were in fact – better than brownies.
In my opinion, they are as good as brownies… in a cookie kind of way. The centers maintain a nice gooey texture while the outsides have a delectable chocolately crust. After making the first 18 cookies, I added 1/4 cup of shredded coconut and some chopped pecans to the remaining batter and these tasted absolutely amazing!
The varying textures were just the perfect addition to an already scrumptious cookie. These are definitely on my top five cookie list and I will be baking them again in the very near future!
Brownie Cookies
Ingredients:
2 2/3 cups (about 16 ounces) bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
4 eggs
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips
Directions:
1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper of a silicone baking mat.
2. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely 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.
4. In a small bowl, sift together the flour and baking powder.
5. Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.
6. Scoop 1 1/2 tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.
- from Brown Eyed Baker
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I've tried cookies really similar to these, and LOVED them :) Yours look perfect, and first picture really explains it all!!
I have heard so much about these cookies! Your post has really convinced me. Thank you!
Your first photo of the cookies captures the kind of crackly outside of the cookie perfectly. Almost like the flakey top part of a brownie. The look decadent and it's a recipe that I'm going to print out and put in my "to make" file. Oh, and I will also check out Browned Eyed Baker blog.
Thanks
Heidi
Wow, you liked 'em that much? Am I remembering correctly that you aren't too into chocolate? That's saying a lot then.
Btw, I have a question and was meaning to drop you an email…I used my mini bundt pans and my cakes stuck. :( I sprayed 'em with pam. Any tricks for getting them to release? Do you cool the cakes completely in the pans and then turn 'em out? I only waited 5minutes before trying to flip the cakes out. HELP!
~ingrid
I LOVE that must have milk picture!!! These sound amazing!
these look great. Two of my favorite things!
Jamie,
This sounds like the cookie recipe that I've been searching for everywhere. The only slight difference would be that this recipe would have called for powdered sugar on the outside. I had these cookies called Ranch cookies at a local chain steakhouse. I have tried many recipes and none of them have had the same texture. According to your description these would be perfect. Slighty firmer outside soft and chewy inside. Perfect! I can't wait to try these. I have probably made 10 batches of cookies trying recipes to replicate that recipe.
Thanks so much,
Carey
These look like the best cookies!
These brownie cookies look so delicious and chocolaty!
Nice and easy and YUMMY!!