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Chocolate Brownie Cookies

Chocolate Brownie Cookies

My kids go back to school this week – my daughter will be starting 8th grade and my son will be in 6th. They are growing up much too fast and I wish time would slow down a little bit! When I asked them what they wanted for their school lunch treat this week, they both said chocolate cookies. I found this recipe on Food and Wine that looked perfect. These chocolate brownie cookies took a little more time to make but my kids absolutely love them, so it was worth the effort.

Chocolate Brownie Cookies

How to Make Chocolate Brownie Cookies

Whisk the flour, baking powder, and salt together until well combined.

In a glass bowl set over a saucepan of simmering water, melt the chopped semi-sweet chocolate with the butter, stirring occasionally, until smooth, about 7-8 minutes.

In another large bowl, using a handheld mixer, beat the eggs with the sugar until thick and pale, about 5 minutes; beat in the vanilla. Using a rubber spatula, fold in the melted chocolate, then fold in the flour, baking powder, and salt mixture. Stir in the chocolate chips. Scrape the batter off the side of the bowl then place into the freezer for 20-30 minutes, or until firm.

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat. Scoop about 1 tablespoon-sized mounds of dough onto the prepared baking sheet, about 2 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely before serving. Serve with iced cold milk. Enjoy!

Chocolate Brownie Cookies

Chocolate Brownie Cookies

Chocolate Brownie Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Servings: 24 cookies
Author: Pam - For the Love of Cooking / Original recipe by Food & Wine

Ingredients

  • 1/4 cup flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 8 oz semi-sweet chocolate chopped
  • 2 tbsp butter unsalted
  • 2 eggs room temperature
  • 3/4 cup white sugar
  • 1/2 tsp vanilla
  • 1 cup of semi-sweet chocolate chips

Instructions

  • Whisk the flour, baking powder, and salt together until well combined.
  • In a glass bowl set over a saucepan of simmering water, melt the chopped semi-sweet chocolate with the butter, stirring occasionally, until smooth, about 7-8 minutes.
  • In another large bowl, using a handheld mixer, beat the eggs with the sugar until thick and pale, about 5 minutes; beat in the vanilla.
  • Using a rubber spatula, fold in the melted chocolate, then fold in the flour, baking powder, and salt mixture.
  • Stir in the chocolate chips. Scrape the batter off the side of the bowl then place into the freezer for 20-30 minutes, or until firm.
  • Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
  • Scoop about 1 tablespoon-sized mounds of dough onto the prepared baking sheet, about 2 inches apart.
  • Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top.
  • Let the cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely before serving. Serve with iced cold milk. Enjoy!
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

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6 Comments

  1. Yum! I love that these combine both cookies and brownies. These look delicious!

    1. 5 stars
      Just did this recipe and they’re awesome! Chewing and sweet. I have one question: would it be better to store them at room temperature, or in the fridge in a glass container? I live in Cyprus and it is quite hot here.

    2. Elena,

      I am so sorry for the late reply, I’ve been out of town. If it’s really hot there, I would store them in a sealed glass container in the refrigerator.

      -Pam

  2. I think I’ll try these, using mix as a base. They probably won’t be as good as yours, but my boys didn’t have yours, so they’ll never know. Great idea, Pam.