Brownie Cookies
- birdiebub
- Jan 13, 2020
- 1 min read
#browniecookies #brownies #dessert #snack #cookies #sweettreats #treats #delicious #tasty #yummy #cookiejar #backtoschool

Cat's out of the bag, I used to be a pastry chef back in college. Some people work retail, I worked in the kitchen making breads and pastries for deserving, paying customers. Brownie cookies aren't groundbreaking; they're everywhere. However, when you develop a recipe for it, it kind of is. Make this today. They keep in an airtight container for about a week.
8 oz dark chocolate chopped
3 tbsp unsalted butter
1/4 cup all purpose flour
1/4 tsp baking powder
2 large eggs, room temp
2 tsp vanilla extract
1/2 tsp salt
1/2 cup light brown sugar, lightly packed (I like mine very soft, but if you like crispy cookies, you can use white sugar or 1/4 cup white and 1/4 cup brown).
1/3 cup semisweet chocolate chips
Preheat oven to 350.
Heat a small pot of simmering water. In a metal or heatproof bowl, place the butter and dark chocolate. Place the metal bowl with the dark chocolate and butter over the simmering water, stirring until melted. This is called a double-boiler. Cool for 15 mins.
Cream together sugar and eggs, until fluffy. Add the chocolate mixture and cream until combined.
Add the flour, salt, baking powder and slowly mix in until combined. Slowly beat in the vanilla.
Spray 2 baking sheets with nonstick spray. Drop by rounded tablespoons onto the sheet 2 inches apart. Bake for 9-15 mins. They should crack at the top and you shouldn’t see any wet batter.
Cool on rack for 3-5 mins before transferring to wire racks.
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