Chocolate Brownie Cookies
May 3, 2017
Calling all kids! Wanna bake Chocolate Brownie Cookies for Mother’s Day? You don’t need Mom’s fancy equipment or her grown-up skills. Just dump the ingredients into a big bowl, stir them up, then drop spoonfuls of dough onto a tray. Bake, bake, bake in the oven. They come out smelling like brownies and looking like cookies. Kid easy. Give mom a plate of warm chocolate brownie cookies, a mug of coffee (Dad can help with that) and a bowl of strawberries. Then bring her cookies in bed. Ha! She won’t be upset because your Chocolate Brownie Cookies have three different dark chocolates and hardly any sugar. They are fudgy, buttery and good. Try them and write me a note below.
This is a classic Smitten Kitchen recipe. Deb calls them The Browniest Cookies. I’ve adapted it slightly by adding the cocoa nibs for crunch texture.
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Ingredients
Ingredients
- 1/2 cup 115 grams 4 ounces unsalted butter
- 1/4 cup + 2 tablespoons 115 grams 4 ounces unsweetened chocolate (100% cocoa solids)
- 3/4 cup 190 grams 6.5 ounces dark or light brown sugar
- 2 tablespoons 25 grams .80 ounces white sugar
- 2 2 2 large eggs
- 1 teaspoon 1 teaspoon 1 teaspoon pure vanilla extract
- 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon baking soda
- 1/2 cup 45 grams 1.25 ounces unsweetened cocoa powder any type will work fine
- 1 cup 125 grams 4.4 ounces bleached all purpose flour
- 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon salt
- 2/3 cup 115 grams 4 ounces bittersweet chocolate chunks or dark chocolate chips (the best available) choose your favourite chocolate
- 2 tablespoons 2 tablespoons 2 tablespoons cocoa nibs
Instructions
Mise en Place the Brownie Cookie
- What is mise en place and how could it benefit you? See The Finer Cookie’s post How to Mise en Place.
- Melt together butter and unsweetened chocolate in a small saucepan over the lowest setting of the stove top or in a microwave.
- Measure the two sugars in a large bowl. To learn more about weighing and measuring, see Hows & Whys, How to Weigh and Measure.
- Crack two eggs into a small bowl and add the vanilla. Set aside.
- In a separate bowl, combine baking soda, salt, cocoa powder and flour and set aside.
- Measure chocolate chips or chopped chocolate into a small bowl.
- Prepare two baking trays with parchment paper or baking liners.
Mix the Brownie Cookies
- Pour the melted chocolate and butter mixture over the two sugars and stir until well combined.
- Add the eggs and vanilla, one at a time, stirring well between each addition.
- Stir in the dry ingredients.
- Then add the chocolate chunks or chips.
- Refrigerate for about 30 minutes.
Bake the Brownie Cookies at 350F for 9-11 minutes
- Preheat the oven to 350F/175C.
- Remove the brownie cookie dough from the fridge and scoop about 1 tablespoon mounds onto the tray. You can use two soup spoons or a #40 scoop. Leave room for them to spread in the oven. Don’t put more than 12 cookies on a tray.
- Bake at 350F for 9-11 minutes. The goal is a fudgy center so remove them when they appear slightly underdone. The longer you bake them, the cakier and drier they will be when cooled.
- Labels
- Chocolate,
- Kids,
- Low Sugar
