Some people love brownies, and some people love cookies, but most people, myself included, love both. For all of them, these are a revelatory dessert. All of the chocolate decadence of a brownie in cookie form. The key to this magical crossover dessert is large quantities of melted chocolate and eggs which give the cookies a fudge-like texture. Simple to make and guaranteed to please, these cookies should most definitely make their way into your life. You’ll never look at brownies or cookies quite the same way again.
Brownie Cookies (adapted from Culinography)
Yield: 3 dozen cookies
- 24 ounces semisweet chocolate*
- 6 Tbsp butter
- 3/4 cup all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 6 eggs
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 Tbsp vanilla extract
*Chopped or in chips/chunks, please.
- Preheat the oven to 350 degrees.
- In a double boiler, combine 24 ounces semisweet chocolate and 6 Tbsp butter, and stir until melted, then remove from heat and set aside.
- In a small bowl, sift together 3/4 cup all-purpose flour, 3/4 tsp baking powder, and 1/2 tsp salt, then set aside.
- In a large bowl, combine 6 eggs, 1 cup brown sugar, 1 cup granulated sugar, and 1/2 Tbsp vanilla extract. Whisk until thoroughly combined.
- Pour the chocolate mixture into the sugar mixture, and whisk together.
- Add the flour mixture, and stir until combined.
- Drop 1 1/2 Tbsp sized scoops onto baking sheets lined with parchment paper or a silpat, approximately 2 inches apart.
- Bake until firm on the outside and losing their sheen with slight crackling on top, approximately 10 – 12 minutes. Remove from oven, and let cool completely on the sheets.