Brownie cookies

Have room for more cookies?  I sure hope so because I can't seem to stop making them lately and it's fun to share!
The latest contribution to the cookie jar is a small batch of deep, dark brownie cookies.  I saw them, dubbed "the browniest cookies", come across my Instagram feed from Smitten Kitchen a few weeks ago and was surprised I hadn't seen or made them before.  How can I resist brownie cookies...well, I can't!
I quickly made some.  I say "quick" because not only was I motivated by the promise of "brownie cookies", there was also the much-appreciated added bonus of being able to make these cookies in one bowl, without a fuss.  They materialized onto my kitchen counter very quickly.
These cookies are dark and deeply chocolaty, made with unsweetened chocolate and Dutch-processed cocoa powder, combined with pieces of chopped bittersweet chocolate.  I baked them for just about 11 minutes and I wondered if I should have taken them out of the oven even a bit earlier because the center looked a bit dry to me and I was aiming for fudgy all the way.  When I tasted them, they were actually quite moist in the center so I was happy...but I do still wonder whether I could get away with taking a tablespoon or so of flour out from the recipe...

Since these are not very sweet, this is for those who enjoy that balance of the bitter-sweet (I sure do).  If I had a qualm about it, it's that they're a bit messy to eat since the cookies tend to break off and be a bit crumbly at the corners.  I have to say I still prefer straight-up brownies over brownie cookies if I had to choose but fortunately for us, we usually don't have to and can enjoy as much variety as we want.  Aren't we lucky!


If I had to stress one thing, it's not to overbake these cookies!  If you want a moist, fudgy interior (and I'm pretty sure you do), stick with the recipe instructions and take them out at the 11 minute mark even if you don't think they're ready.    

Recipe:

Brownie Cookies
From Smitten Kitchen

- Makes 18-22 cookies, depending on size - 

1/2 cup (1 stick, 4 ounces, or 115g) unsalted butter, cut into pieces
4 ounces (115g) unsweetened chocolate, chopped
1 cup (190g) light or dark brown sugar
2 tablespoons (25g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt or table salt
1/2 cup (45g) unsweetened cocoa powder (you can use either natural or Dutch-process)
1 cup (130g) all-purpose flour
2/3 cup (115g) bittersweet or semisweet chocolate chunks or chips

Place chocolate and butter in a heatproof bowl set over a pan of simmering water (you can also do this in the microwave in 30-second intervals, stirring after each).  Stir and remove the bowl when the mixture is almost fully melted.  Off the heat, continue stirring until it is.

Whisk in the sugars, then the eggs (mixture should be warm, not hot so it doesn't cook the eggs), one at a time, followed by the vanilla.  Whisk in baking soda and salt. Add cocoa (sift over the mixture if it's lumpy; otherwise, just add it as is) and flour, stirring with a rubber spatula to combine.  Fold in chocolate chunks or chips.  

Place batter into the fridge for 30 minutes (this helps the cookies hold their shape better after baking).  The batter can also be stored in the refrigerator for a few days; let it sit and warm up a bit for easier scooping later. 

Preheat oven to 350 degrees.  Line baking sheets with parchment paper or silicon baking mats.  Scoop 1 1/2 to 2 tablespoon mounds using an ice cream scoop and place them evenly onto the baking sheets.  Bake for 11-12 minutes, rotating the baking sheets halfway, at which point they will appear underbaked.  (To be on the safe side, I recommend removing the baking sheets from the oven at 11-minute mark because you definitely want to avoid overbaking them.)  Let cookies sit on the baking sheets a couple of minutes, then carefully transfer them on to wire racks to cool.  



22 comments:

  1. Definitely! Pass the whole tray over, please :-)) These dark beauties look very tempting.

    ReplyDelete
    Replies
    1. haha - I definitely have 'pass the whole tray over...' moments.

      Delete
  2. Always room for more! Especially if they are fudgy cookies! These look perfect for an afternoon snack break! Yum!

    ReplyDelete
    Replies
    1. I think that's why we need cookie 'trays' - more variety, the better.

      Delete
  3. Oh my word. These are fantastic! So glad you shared these and no I am not at all tired of cookies! Printing this one so I can make them soon. Thank you for sharing Monica!

    ReplyDelete
    Replies
    1. Glad you like them, Tricia. They're so dark and serious. : )

      Delete
  4. Monica, you are such a sweetie... Love the introduction line " Have room for more cookies? I sure hope so because I can't seem to stop making them lately..." You took the words right out of my mouth... hahaha... That said, I seriously miss your amazing sexy layer cakes, Monica.
    Anyway, these "brownie cookies", looks really yummy. And thank you SO much for the conversation (grammes) - makes baking so much easier for me. Really appreciate your kindness.
    Now, I'll have to make these for my other half, he is chocolate addict... Have a great weekend ahead :) Hugs

    ReplyDelete
    Replies
    1. Making cookies have been somewhat therapeutic. And it's nice to make simple cookies and muffins at home and go get the technical pastries from the professionals. : ) And now I know I would definitely get along well with your other half. A fellow chocoholic! : )

      Delete
  5. There is always room for cookies! I think brownie cookies define "decadent"! So rich, so fudgy, so good! Sometimes, it's hard to trust the timing in a recipe and take cookies out of the oven when you don't think they look done, but the reward is that delicious fudgy center!

    ReplyDelete
    Replies
    1. I agree with that wholeheartedly. And you know how much I love chocolate so the more dark, rich, fudgy, the better! Timing is such a hard thing and when you nail it, it's such a great reward as you said. Have a great weekend, Wendy.

      Delete
  6. There's always room for more cookies!!! These look sooo good! I am a huge fan of the more bittersweet kind of treats like this - so I know I would love these! Hope you have a wonderful weekend Monica!!

    ReplyDelete
    Replies
    1. I'm glad you think so, too, Ashley. This is definitely a nice grown-up cookie. I could use another right now. ; ) Enjoy the weekend.

      Delete
  7. Brownie cookies? Woah! I love a good brownie and I love chocolicious cookies too, so I can tell I would love these cookies. So much in love with that dark intense chocolate flavor. I wish I could grab a few of these right away.

    Anu
    http://www.mygingergarlickitchen.com/

    ReplyDelete
    Replies
    1. Yes, intense and dark - great for a serious chocolate fanatic like me. : ) Have a great weekend, Anu.

      Delete
  8. These look decadent and so delicious. Deep dark chocolate... sounds like a winner of a recipe.

    ReplyDelete
    Replies
    1. I always have room for deep dark chocolate treats so these disappeared pretty quickly. : )

      Delete
  9. I'd rather have a cookie than any other sweet in fact for breakfast is the best for me. Love all your cookie recipes Monica, you should write a cookbook.

    ReplyDelete
    Replies
    1. They are so accessible and satisfying, aren't they, Cheri? And I love how you want cookies for breakfast. Once in a while, you totally have to go there! : )

      Delete
  10. These brownie cookies are simply irresistible!

    ReplyDelete
  11. I love Smitten Kitchen - her recipes are always divine! And these brownie cookies look great.

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...