Brownie Cookies
I saw these on the Smitten Kitchen’s Instagram and hoped they would satisfy a chocolate-fiend toddler who doesn’t like frosting. I’d say they went over well enough to save the recipe, along with some tweaks and notes of my own.
Makes: up to 3 dozen, depending on size
Ingredients
- 1 stick butter (4 oz.)
- 4 oz. unsweetened baking chocolate
- 1 c. brown sugar
- 2 T. white sugar
- 2 eggs
- 1 tsp. vanilla extract
- ½ c. cocoa powder
- 1 c. flour
- ½ tsp. salt
- ½ tsp. baking soda
- ⅔ c. triple chip mix or other chocolate chips
Directions
- Mix flour, salt and baking soda and set aside.
- In a double boiler, melt the chocolate and butter together.
- Transfer to a stand mixer with a whisk attachment and mix in sugars.
- Whisk in eggs and vanilla extract.
- Sift cocoa powder over the mixing bowl, then whisk in.
- With a spoon, gently mix the flour mixture into the dough until just combined.
- Stir in chips.
- Chill exactly half an hour.
- Preheat oven to 350°.
- Spray two cookie sheets or line them with parchment paper.
- With a 1 ½ T. trigger scoop, scoop dough out onto cookie sheets.
- Bake 12 minutes.
- Cool in pan briefly.
- Remove to rack.
Serve warm or cooled.
Variants
You can chill the dough longer, but it’ll be easier if you make balls at the 30-minute stage. A log was also suggested in the original recipe, but that sounds like more work (unless you don’t have a scoop).
You could add nuts.
