Chocolate Brownie Cookies

Chocolate Brownie Cookies. Plate from West Elm

Chocolate Brownie Cookies. Plate from West Elm

These cookies are from a recipe from Donna Hay that I have made a few adjustments to. The main things I changed were to lessen the amount of sugar, increase the salt (because I like the contrast of salt/sweet, and leave out the filling part to just have the cookies. The first time I made these I did make the Caramel Buttercream filling, but I found it just made the cookie too sweet for my taste. They definitely look much more impressive with the filling, but the cookies alone are a complete star and you will have a hard time just eating one! You have been warned…

Brownie Cookies (adapted from Donna Hay)

15 oz dark chocolate Ghiradelli chips
6 Tbsp salted butter
4 large eggs
¾ cup granulated sugar
¾ cup dark brown sugar
2 tsp vanilla
½ tsp baking powder
1 ½ tsp salt
1 ¼ cup all-purpose flour

Oven: 350°
Yield: about 24 cookies

  • Microwave butter and chocolate in a small bowl for 30 seconds then stir. Continue this until melted. Alternatively, use a pan with a small amount of water at the bottom of a pan and put a metal bowl on top to make a double boiler. Do not let water touch the bowl. Place chocolate and butter in bowl and boil water. Once the butter and chocolate is melted, set aside to cool.
  • In a large mixing bowl (using paddle attachment or hand mixer) combine eggs, sugar and vanilla. Beat on medium until mixture is foamy and a pale yellow. This takes me at least 5 minutes.
  • Add the chocolate mixture in batches and combine with each addition.
  • Sift flour, salt and baking powder together, then add the flour in batches. Do not overmix.
  • Let the dough sit for about 10 minutes to firm up so you can scoop it into balls. You can also make this dough a day ahead of time, just make sure to take it out from the refrigerator at least 30 minutes before you are going to scoop the dough. Scoop the dough into about a 2 tbsp portion and roll into a ball in your hand.
  • Make sure to line your baking sheets with parchment paper or silicone liners. I have tried it both ways and find the silicone to be much more effective in preventing sticking.
  • Bake for about 8 minutes and then check them. If they were refrigerated prior to baking they may need an extra minute or two. Do not overbake. The tops should be just set or slightly cracking.
  • Let the cookies cool a little on the baking sheet before moving them to a cooling rack. Use a thin spatula to move the cookies, as a thick one with destroy the them.

 

Brownie Cookies on Silicone Liner

Brownie Cookies Cooling

Brownie Cookies Cooling (Rack from Williams Sonoma)

 

Brownie Cookies Ready to be Eaten

 

                     

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1 Comment

  1. Emily
    June 28, 2016 / 10:44 am

    Thanks for the warning! It can be hard to stop sometimes😉

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