Brownie Cookies
What is better than a gooey, chocolate brownie?! In my world nothing, until you combine it with another love of mine. Cookies! My Brownie Cookies are crisp on the outside and perfectly ooey gooey on the inside. The most perfect sweet treat and simple to bake.
The trick to these Brownie Cookies is melting semisweet chocolate chips + butter slowly over a double boiler or for 30 second intervals in the microwave. Once it is shiny and smooth it is time to mix it with the rest of your ingredients.
Another tip, fold in MINI chocolate chips at the end. These tiny morsels end up melting through out each cookie adding to that gooey center I mentioned. Normally size isn’t everything ;) But in this case using mini chocolate chips is superior.
If you haven’t noticed I’ve been on a major cookie craze lately. I love making batches of cookies and freezing them to bake later. At any given moment I can preheat my oven and bake cookies if I want. Which to me is total bliss. After the girls have gone to bed and I’m craving something sweet, nothing is better than a fresh baked cookie. Because the Brownie Cookie batter is extremely soft and gooey you have to let them firm up in the freezer before baking anyhow. So, if you make a batch of these Brownie Cookies and don’t need to bake all of them at once, freeze the rest! Store your cookie dough balls in an air tight container and they’ll keep for at least two weeks. You can pull them straight from the freezer and bake in the oven. Any questions? Ask away in the comment section below. Need cookie recipe ideas?! Search ‘Cookies’ here on my website and our favorites will show up just for you!
Real talk. How is everyone holding up? This week is a whirlwind with Thanksgiving not happening the way it always does each year and baby Maya turning ONE. Emotions are running abnormally high. As you know, we live in Los Angeles and getting together with our extended family is basically cancelled in hopes of curbing the pandemic. Though we’ve been at this nearly a year and I’ve yet to see any real changes. I personally feel defeated. I miss my family. I miss seeing loved ones with out fear. I feel like I’m constantly teetering between feeling like I can handle all this and feeling like I’m a crazed caged animal. Anyone else?! Our family has been sticking to the rules and only seeing family within our “bubble.” We limit our outings, wear the masks, stay six feet apart. These things are now seen as normal, but for some reason still feel extremely odd and terrifying. Things are truly different this year and while I pride myself as being optimistic, I definitely feel down this week. It will be a quiet family dinner while we FaceTime our loved ones. We’ll celebrate baby Maya just us and that’ll have to do for now. I’d love to know how you are holding up and what you’ve got planned this week.
For now, I have a batch of these Brownie Cookies in the freezer and I plan on eating a handful through out this week and next ;) Maybe warmed with a scoop of vanilla ice cream on top!
Happy Monday Friends + Happy Baking!
Brownie Cookies
Ingredients
1 1/2 cups semi-sweet chocolate chips
1/2 cup or 1 stick unsalted butter
3 eggs
1 cup white sugar
1/4 cup brown sugar
1 tablespoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup flour
1/4 cup cocoa powder
1/2 cup MINI chocolate chips
Makes About 26 Cookies Using A 2 Ounce Cookie Scoop.
Directions
Step 1: Start by prepping all your ingredients. Be sure to use room temperature eggs + butter so your cookie batter texture remains smooth. Prior to making the cookie batter, leave your butter and eggs on the kitchen counter for about an hour or so. If I know I’m baking cookies the next day I leave them out overnight.
Step 2: You’ll want to begin by melting the chocolate chips and butter together in a heat safe bowl. (Save the mini chocolate chips until the end) I like to melt the two together slowly over a double boiler, which is a pot of simmering water that the heat safe bowl nestled on the top of the pot. This allows the steam from the simmering water to slowly melt the chocolate and butter together. If you don’t want to do this, you can melt your chocolate and butter in the microwave at 30 second intervals until silky smooth. The key is the melt the two slowly so the chocolate doesn’t burn.
Step 3: In stand mixer or in a large bowl beat together the eggs, white sugar, brown sugar, and vanilla until the sugars have dissolved and everything is combined. This usually takes about five minutes.
Step 4: Slowly add in your melted chocolate and butter mixture to your mixed eggs and sugars. Mix until combined.
Step 5: In a small bowl mix together your dry ingredients; flour, cocoa powder, salt, baking powder. Then slowly add it into the wet chocolate mixture.
Step 6: Lastly, fold in the mini chocolate chips.
Step 7: On a thin cutting board lined with a piece of parchment paper scoop out each cookie. I like fairly large cookies so I ALWAYS use THIS 2 ounce cookie scoop. They make the perfect sized cookie each time. TIP: You have to scoop your cookie dough on to a cutting board or some sort of flat plate lined with parchment paper because this dough has to fully firm up before baking. If you just scoop the dough on to parchment paper then it won’t be study enough to transfer into the refrigerator/freezer. Also, you need to scoop the cookies BEFORE you chill the dough. Because scooping chilled dough is nearly impossible unless you are The Rock. Lastly, be sure your cutting board or plate fits into your refrigerator/freezer. You don’t want to be playing Fridge Jenga with soft cookie dough balls. It ends messy, don’t ask me how I know.
Step 8: Once your cookies are scooped, they must chill in the refrigerator until completely firm. If you are on a time crunch you can let them firm up in the freezer.
Step 9: Once your cookie dough balls are fully firm. Bake at 350 degrees for 10-12 minutes. Let cool but they are drool worthy enjoyed a bit warm fresh from the oven!
