Brownie Cookies

Desserts | December 10, 2014 | By


Day 5: Brownie Cookies

My guilty pleasure is opening up my computer and looking at pictures of amazing food. My almost-on-a-daily-basis routine goes something like this: I sit down in front of my computer, type in “,” and let the scrolling/food trolling begin. I don’t know how the photo curators over at the site do it, but they somehow manage to make me want to click on every recipe and food item they post. In fact, I usually end up getting hungry half way through my food picture stalking ritual that I get up and go grab a snack. Today’s snack? Leftover brownie cookies.

Though this was only my first time making these cookies, I can easily tell they will be one of my favorites. At first I was a little skeptical … I mean, how can a recipe so perfectly combine the crunch factor of the cookie with the density and moistness of the brownie? Easy. It essentially takes frozen brownie batter, plops it on a lightly greased baking sheet and bakes for 10-13 or so minutes.

Though this recipe is incredibly simple, here are a few tips I picked up along the way:

  • This looks (and tastes) like brownie batter, so do not skip freezing the dough. In fact, I found that I had to refreeze the dough while I was baking batches in order to ensure the cookie dough would be firm enough to roll into balls.
  • Do not under bake. Sure, if you under bake with other cookies, you’ll end up with a cookie with a crunchy exterior and a nice, gooey center. If you under bake with this recipe, you end up with one, goopy, hot (and delicious) mess.
  • Microwave your chocolate. Not only is it less of a hassle than using a double boiler, it’s a time saver. All you need to do is melt the chocolate with a few slabs of butter, remembering to stir occasionally. If you are afraid of causing the chocolate to seize by overheating, just add a few more slabs of butter.



Brownie Cookies (recipe adapted from Food & Wine Magazine)

12 Oz of Semisweet Chocolate

4-6 Tbsp. of Butter

4 Eggs, room temperature

1 1/2 Cups of Sugar

1 Tsp. of Vanilla Extract

1/4 Tsp. of Salt

1/2 Cup of Flour

1/2 Tsp. of Baking Powder

2 Cups of Semisweet Chocolate Chips


Melt 12 ounces of chocolate chips with the butter in 30 second spurts, remembering to stir the chocolate between each spurt. Melt until the chocolate is a liquid. Set aside briefly.

Using a stand mixer on a medium speed, combine eggs and sugar until pale and thick (around five minutes). Add the vanilla and salt. Lower the speed to a slow speed and fold in the melted chocolate. Then, add the flour, baking powder and remaining chocolate chips. Freeze for at least an hour, or until the batter is cold enough to form a ball in your palms.

Heat the oven to 350 degrees. Using your hands, form balls of brownie dough about the size of a golfball and place on a greased cookie pan. Bake for around 10-13 minutes, or until the cookies start to crack on top and look dry around the edges. If it looks like the cookies’ centers look moist, bake for another couple minutes, or until the cookies are fully baked.

Makes approximately 24-30 cookies.






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