Brownie Cookies

This past weekend I headed out to a BBQ and I knew I wanted to bring something sweet, chewy and little bit different that your usual cookie. I actually wanted to bring brownies, but then I thought about how many pans I’d need for that many people and I just didn’t have the equipment or time to do that many batches.

All the gooey fudgey texture of a brownie, but in cookie form! And I love that crackled sheen on the top. They look thin, but they aren’t crispy like you would usually expect from a cookie that looks like this. A welcome surprise! It also makes about 3 dozen cookies, which was perfect for the BBQ (with a few extra to keep at home).

Makes about 3 dozen  •  Printable Version

What you’ll need:

• 24 oz semisweet chocolate, chopped into chunks (or chips)
• 6 tbsp butter
• 3/4 cup all-purpose flour
• 3/4 tsp baking powder
• 1/2 tsp salt
• 6 eggs
• 1 cup white sugar
• 1 cup brown sugar
• 1/2 tbsp vanilla extract

Preheat oven to 350°F and line a large baking sheet with parchment paper.

In a large bowl, combine eggs, white sugar, brown sugar and vanilla. Whisk thoroughly to combine. Set aside.

Melt the chocolate and butter together on the stovetop or in the microwave.

Stovetop Method – In a double broiler, combine chocolate and butter and stir until melted, then remove from heat.

Microwave Method – In a microwavable bowl, nuke the chocolate in 30 second intervals until melted, stirring in between. Once melted, add the butter into the hot chocolate and stir until melted and combined.

Pour the chocolate mixture into the sugar mixture and whisk together. Add the flour mixture and stir until thoroughly combined.

Drop 1 tbsp sized scoops of batter onto the baking sheets, leaving about 2 inches between. I forgot to and they spread together and got stuck while baking. Don’t be me! If they do get stuck, use a sharp knife to separate them after they have baked.

Bake for 10 minutes or until firm on the outside and slightly cracked on top. Remove from the oven and let cool completely on the sheets. I like to set up cooling racks and slowly lift each parchment paper off the baking sheet onto the cooling rack, to free up the baking sheets for another batch in the oven.

Next time I make these I’m going to try to do ice cream sandwiches. Yum!