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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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These look amazing! I love your cookie and milk picture too. I’m am definitely going to try these tomorrow. I have some semi sweet chocolate to use up and making a delicious cookie is the best way to do it. Thanks!
Oh, those look sooo good! I made brownie cupcakes (box mix batter put in muffin tins) and put my favorite chocolate frosting on them…and now I have another variation of my favorite dessert to try! :D I just ADORE brownies! They are sooo good! These look fabulous!
I just found your blog through Cake Journal, and I love it! :D Your recipes are fabulous! :)
Blessings!
~Miss Rachel~
I think I missed these the first time around (BEB) and I fear I may need to make them tonight. They are calling to me. Oh, dear.
i'm very curious about these now!
Your pics are incredible! The cookies look absolutely seductive.
I saw these on Michelle's site too and thought they looked awesome! Glad you liked them too. I want to make them for my husband soon.
OOh, yum. Love the almond joy addition!
I see crumbs in the glass of milk and it makes me sad. It was looking so good up until then. Yes, I am one of those insane people who cannot handle cookie crumbs in their milk.
So glad that you enjoyed these cookies! They are definitely in my Top 5 as well. I love the picture of your cookie on the edge of the glass!