Brownie Cookies
User Reviews
5
Brownie Cookies
Description
Eight ounces of chocolate and butter are melted gently, then combined with beaten eggs, brown sugar, and vanilla extract to form a smooth base. Flour, salt, and baking powder are added and mixed until just combined. Most of the chocolate chunks are folded into the dough, with a few reserved for pressing on top before baking.
The dough is chilled until firm, making it easier to shape into balls that bake into cookies with a fudgy interior and slight firmness on the outside. Baking at 350°F for 12 to 14 minutes ensures the edges set while the centers remain soft.
Using high-quality chocolate bars to cut chunks from enhances flavor compared to pre-packaged chips. Chilling the dough is important for texture consistency and ease of shaping. The cookies cool on the baking sheet to set properly before removal.
Ingredients
- 20 ounces semisweet chocolate cut into bite sized chunks, divided use, in bars
- 1/4 cup butter cut into slices
- 2 egg
- 3/4 cup brown sugar packed
- 3/4 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Place 8 ounces of chocolate chunks and the butter in a microwave safe bowl.
- Microwave the chocolate mixture in 30 second increments until chocolate is almost melted. Stir until smooth.
- Place the eggs, brown sugar and vanilla extract in the bowl of a mixer. Beat for 3-4 minutes or until light and fluffy.
- Add the melted chocolate to the egg mixture, beat until smooth.
- Add the flour, salt and baking powder to the bowl. Mix until just combined.
- Stir in 3/4 of the remaining chocolate chunks, reserving the rest for later use.
- Cover the bowl and chill the dough for at least 1 hour, or until firm.
- Preheat the oven to 350 degrees F. Line two baking sheets with nonstick baking mats or parchment paper.
- Form the dough into 2 tablespoon sized balls. Place each ball 2-3 inches apart on the baking sheets. Press the reserved chocolate chunks into the top of each cookie dough ball.
- Bake one sheet of cookies at a time for 12-14 minutes, or until edges are set.
- Cool the cookies on the sheet for 10 minutes. then transfer to a rack to cool completely. Serve immediately, or store in an airtight container for 5 days.
Notes
- The dough appears more like a batter but firms when chilled.
- High-quality chocolate bars (e.g., Guittard, Ghirardelli) chopped into chunks provide superior flavor.
- Chilling the dough is essential to achieve the best texture and ease of shaping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 20mg | 7% |
| Sodium | 51mg | 2% |
| Potassium | 160mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 91IU | 2% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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