‘Tis the season for cookies, cakes, treats and all kinds of sweets! And today’s treat is a take on a classic sweet that won’t have anyone fighting for the middle, edge or corner piece – everyone has a preference – it’s a Brownie Cookie!
The dough for these cookies involves a few steps. First up, chocolate and butter are melted together, stirred until smooth and then cooled to room temperature. Once cooled, the chocolate mixture is then added to a mixture of eggs, sugar, vanilla extract and coffee granules. And finally, dry ingredients and mini chocolate chips are added into the dough. Although, the dough won’t look like dough at this point, more so like brownie batter. So, it’s necessary to refrigerate the dough for 20 minutes so it can firm up and be perfect for scooping and baking.
And once baked, you will have delicious chocolaty cookies that are reminiscent of a brownie with a shiny crackly top and a soft chewy inside, perfect for any chocolate or brownie lover in your life.
Brownie Cookies
Ingredients:
2 4oz. semi-sweet chocolate baking bars, chopped
6 tablespoons unsalted butter, cubed
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoons instant coffee granules
3/4 cup flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mini chocolate chips
Directions:
In a microwave safe bowl melt the chopped chocolate and butter together. Heat for 20 second intervals, stirring between each until the mixture is smooth. Cool to room temperature.
In a large bowl beat together both sugars, eggs, vanilla extract and coffee granules with a hand mixer on medium speed until the mixture is well combined and has increased slightly in volume, 2-3 minutes.
Add the cooled chocolate mixture to the egg mixture and beat until well combined.
In a medium bowl whisk together the flour, cocoa powder, baking powder and salt.
Stir the flour mixture into the chocolate mixture until just combined. Add in the mini chocolate chips and continue stirring until well combined. Cover with plastic wrap and refrigerate for 20 minutes.
Preheat the oven to 350 F and line two baking sheets with parchment paper.
Using a cookie scoop, drop the dough onto the prepared baking sheets about 2 inches apart. Bake in the preheated oven for 12-13 minutes, until the cookies are set. Let cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
Store in an airtight container.
Recipe first appeared on Bead Yarn & Spatula
Bead Yarn & Spatula 