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. In the morning, prepare her 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 for breakfast in bed. Ha! She won't be upset because your Chocolate Brownie Cookies have three different 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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- Makes 32-36 cookies
- 1/2 cup (4 ounces/115 grams) unsalted butter
- 3/4 cup + 2 tablespoons (4 ounces/115 grams) unsweetened chocolate (100% cocoa solids)
- 3/4 cup (190 grams) dark or light brown sugar
- 2 tablespoons (25 grams) white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup (1.25 ounces/45 grams) unsweetened cocoa powder any type will work fine
- 1 cup (4.4 ounces/125 grams) bleached all purpose flour
- 1/2 teaspoon Salt
- 2/3 cup (115 grams) bittersweet chocolate chunks or dark chocolate chips (the best available) choose your favourite chocolate
- 2 tablespoons cocoa nibs
Mise en Place the Brownie Cookie
- 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
- Preheat the oven to 350ºF/175ºC.
- 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 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.