Brownies and cookies are some of the best desserts to enjoy. When you cross both as this dessert does, you have the perfect mash up to sweeten your day. Give this one a try and enjoy the soft and chewy brownie cookie!
Check out what our friends over at I Heart Eating had to say about this recipe:
“This brownie cookie recipe is all of the good parts of a brownie- crackly crust, fudgy middles, chewy edges, & intense chocolate flavor -in one little cookie!”
Doesn’t that sound just amazing? It is truly the best combo of desserts I have ever seen. You are going to enjoy this one!
Ingredients
12 oz . Ghirardelli bittersweet chocolate chips 60-70% cacao
1/2 c . Land O’ Lakes butter
3 large eggs
1 c . Domino granulated sugar
1/4 c . Domino brown sugar
1 T . vanilla extract
1/2 tsp . baking powder
1/2 tsp . salt
3/4 c . Gold Medal all-purpose flour
1/4 c . Hershey’s unsweetened cocoa powder not Dutch-processed
1 c . pecans chopped, optional
1/2 c . mini Hershey’s semisweet chocolate chips
Instructions
Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
Remove from heat, and set aside.
In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy.
Reduce the speed to low, and mix in the melted chocolate until well-combined.
Stir in flour and cocoa powder just until combined.
Add nuts, if using, and chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
Cover the batter, and chill for 30 minutes.
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don’t overbake, or the cookies won’t be crackly and fudgy.
The shiny, crackly crust will develop as the cookies cool on the baking sheet.
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Quick Tip: Bake for a little less than the time instructed above and let them stay extra chewy
Thanks again to I Heart Eating for this amazing recipe.
