I have a very important, very serious question to ask… Would you rather enjoy a brownie or a cookie?!
To me, this answer is impossible, it’s like saying would you rather be able to breathe in or out?! My life doesn’t operate in either/or situations!!
This has to be one of my favorite cookie recipes because it almost feels like a cheat in a way. I get two desserts in one without having to actually eat two desserts! This dessert comes together so quickly that you don’t even realize how close you are to delicious, chocolatey, cookie goodness!
The other plus to this recipe? It smells amazing even before you bake them! I was simply stirring the chocolate into the wet ingredients and this beautiful, rich chocolate smell just wafted up over the bowl and I was in chocolate heaven! It seriously smells like a fresh brownie! And that’s before you even bake it!! You know a recipe is going to be good when it smells that good in the baking process.
There is one little tricky part to this recipe! This cookie gets a little persnickety when it comes to the resting time in the fridge. If you rest it for exactly 30 minutes in the fridge and bake them right away, the cookie tops will be bright and shiny and beautiful. If you wait 15 minutes longer, the tops of the cookie get a little dull…
I have tried to do research on this little cookie anomaly and even tried to look up similar recipes to see if it happens to other bakers. While I have not been able to figure this out, it does seem like it happens frequently! The good news about this delicious debacle is that the cookies will be delicious either way! To me, it seems like the longer the cool in the fridge, the more they lose their brownie touch, and turn more into cookies.
Let’s be real here, even an ugly cookie is still a delicious cookie, and that’s a fact!
Ingredients:
2/3 cup of flour
2 tablespoons of cocoa powder
1 teaspoon of baking powder
1/4 teaspoon of salt
12 ounces of semisweet chocolate
1 stick of butter
2 eggs
1/4 cup of sugar
3/4 cup of brown sugar
1 teaspoon of vanilla
1/2 cup of mini chocolate chips
Place chopped chocolate and butter in a microwave-safe bowl. Place in the microwave, and begin to melt the ingredients in 30-second intervals. Make sure to stir after each time so nothing burns on the bottom!
In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Whisk together.
In the bowl of a stand mixer, cream together the eggs and the sugars. Add in the vanilla. Once the mixture is fully combined, slowly drizzle in the chocolate mixture, while the mixer is on low. After the chocolate has been fully added, begin to slowly pour in the dry ingredients. When all the ingredients are mixed together, add the mini chocolate chips. I like to hand mix these in so I don’t overwork the batter.
Cover and chill the batter for 30 minutes.
Preheat the oven to 350 degrees. Using a small cookie scoop, place dollops across a lined baking sheet. Bake for about 10-12 minutes! The cookies will be cracked on the top and still soft. They will have a shiny texture, but they’ll look set and firm on the edges! Let the cookies cool. I know, that seems impossible, but it makes them easier to handle!
These cookies are like the best of both worlds! Chewy cookie with a chocolatey fudgy brownie! Seriously I could eat so many of these with no regrets whatsoever!
Now, the second most important question: To share or not to share?!
-Holly Michelle
Another name for brownie-cookies is called “Brookies” or “crownies”