Back in July, I saw a post on Brown Eyed Baker for brownie cookies. If you have never been to her blog, check it out pronto…it’s fab! I was immediately intrigued, and they were on my baking to-do list for weeks.
Once I finally remembered to purchase bittersweet chocolate from the market, I was all over these little bites of chocolate heaven and in my kitchen that afternoon. Michelle called these cookies Better-Than-Brownie Cookies, but even after several taste testing sessions with these cookies and a big glass of ice cold milk, we could not attest to the fact that they were in fact – better than brownies.
In my opinion, they are as good as brownies… in a cookie kind of way. The centers maintain a nice gooey texture while the outsides have a delectable chocolately crust. After making the first 18 cookies, I added 1/4 cup of shredded coconut and some chopped pecans to the remaining batter and these tasted absolutely amazing!
The varying textures were just the perfect addition to an already scrumptious cookie. These are definitely on my top five cookie list and I will be baking them again in the very near future!
2 2/3 cups (about 16 ounces) bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips
1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper of a silicone baking mat.
2. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.
3. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.
4. In a small bowl, sift together the flour and baking powder.
5. Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.
6. Scoop 1 1/2 tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.
- from Brown Eyed BakerAll images and text ©
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Wednesday 7th of November 2012
I made these this afternoon .... my dough was much too thin so I added more than a 1/2 cup of flour, a cup of coconut and more than a cup of pecans. I let it set in the mixer for almost an hour and it thickened up beautifully. I got 43 medium sized, gorgeous cookies. They aren't as sweet as most cookies but they are delicious...... very beautiful too. Thanks again for such a FUN recipe. Tomorrow I'm making the apple cookies!
Monday 12th of November 2012
Nancy- I am so happy to hear you enjoyed the recipe. Thanks so much for stopping by and leaving your feedback and some helpful suggestions - have a great day! -Jamie
Thursday 14th of July 2011
AWESOME Recipe.. turned out perfect...
Tuesday 31st of May 2011
I just made these... I must have done something horribly wrong because the batter was runny, and I couldn't make them into cookies! I put them in muffin cases instead though and they came out tasting nice :)
Tuesday 21st of December 2010
These cookies are amazing. So easy to make, but people think they are complicated. **Note**: Do not double. The longer the batter sits the cookies become harder and less brownie like. Don't overcook, better when chewy in middle like brownies Super good when nuked in microwave for 10 seconds Make awesome ice cream sandwiches!!!!
Anniepants’ Bake & Blog » Blog Archive » Morenitas…
Friday 12th of November 2010
[...] brownie-like cookie, worthy of my namesake, I tried two separate recipes. The first I found on My Baking Addiction, and attempted to incorporate the Paula Deen Symphony Bar in the center trick , which is delicious [...]