When we are unsure about what we want to bake these are a great choice. Brownie cookies that are just like brownies but shaped as cookies with a crunchier exterior. The best part is they are so easy to make and have an intense chocolate flavor to them, just as it should be.
Chocolate is something that always saves us, not matter how good a dessert is, if it has some chocolate most will love it. Well, these cookies have a lot of chocolate and are also delicious.
Making cookies is all about timing. Years ago I would get them raw or maybe overcooked (the later happened more frequently). Perhaps it was because I´d rather make other types of desserts and I hadn´t really paid that much attention to cookies, but once I decided I truly wanted to make some good cookies, I realized they are so worth it.
My problem was I would always overcook them or overbake them thinking they were still not fully cooked, that´s what usually happens at first. I then noticed the cookies, even when it may seem they are not fully cooked, have to be baked for the time stated in the recipe, because they then sit out of the oven. Knowing this would have saved me from making lots of bad, stiff cookies.
In the kitchen I´m methodical, I measure everything and follow directions to a tee because that way you get the best results. Most of the time this works but there are also some other times you have to just go with the flow. If I hadn´t had such a hard time making cookies in the past I wouldn´t have learnt as what I now know and would have missed on much laughter.
So, I have now told you about my hard time making cookies; but it is now great to bring you here this brownie cookies recipe that makes me feel proud of how far I have come.
One important thing I want to mention about this recipe is, since it calls for a lot of chocolate, you will get better results if using good quality chocolate. Use chocolate you like and would it on its own.
If you like this recipe I bet you will also like our classic brownies recipe!
- 7.90 oz (255 gr) semisweet chocolate for melting
- 1/2 C (3.95 oz) (112 gr) unsalted butter
- 2 eggs
- 2/3 C (4.70 oz) (133 gr) granulated sugar
- 1/2 C (3.50 oz) (100 gr) brown sugar
- 1/2 tsp (1.20 oz) (3.5 gr) salt
- 2 tsp (0.33 fl oz) (10 ml) vanilla extract
- 3/4 C (3.42 oz) (97 gr) all purpouse flour
- 1/2 tsp (1.20 oz) (3.5 gr) baking powder
- 1/4 C cocoa powder sugarfree
- 1/2 C (3 oz) (85 gr) semisweet chocolate chips optional
Line a rectangular baking sheet of about 15.8 x 11 inches (40 x 28 cm) with parchment paper.
Fill a pot with water, put it on the stove over medium heat and let it boil. Place a heat resistant medium size bowl on top without it touching the water, to have a double boiler, so it melts, stiring every so often. Once it is totally melted, take away from the heat and let it cool down.
In a big bowl, place the granulated sugar, brown sugar, salt, eggs, and vanilla extract and beat using a mixer for about 5 minutes until the mixture thickens and turns lighter in color.
Add the chocolate and stir until combined using a rubber spatula.
Sift together the flour, baking powder and cocoa powder and add them to the mixture. Incorporate using the rubbaer spatula until you get a soft mixture. If you are using chocolate chips, add them here.
Cover the bowl with some plastic wrap and refrigerate for 30 minutes. Preheat the oven to 356º F (180º C).
Once this time has passed, using a spoon, make balls with the mixture (trying not to overheat the mixture with your hands) of about 1.77 inches (4.5 cm) in diameter and place them on the baking sheet with a separation of at least 2 inches (5 cm) between each other. It may be needed to bake the cookies in two batches.
Bake for 10 to 12 minutes, not any longer, otherwise they will turn out stiff. In the middle of baking, take them out of the oven and slam the baking sheet on the kitchen countertop lightly to get a better texture, then put back again in the oven so they fully cook.
Take the cookies out of the oven and place them on a cooling rack so they completely cool down. Here´s where those small cracks will form.