Brownie Cookies


Yesterday was Easter and I hope you all enjoyed the time spent with your family.  I know I did.  We spent our Easter at my in-laws house.  It started with breakfast which consisted of biscuits and gravy, bacon, eggs, hash browns, and cinnamon rolls.  Once we were done with breakfast the kids hunted for eggs (my sister in law is the master of egg hiding) and then headed home to do some yard work and take a nap.  Then we headed back to my in-laws so the kids can go on a treasure hunt (my MIL set up a hunt for my kids to find their Easter gifts) and to chow down on ham, asparagus, scalloped potatoes, carrot cake and bananas fosters ice cream cake.  And if you know me then you know that I made sure to have a bite of every single thing.

You would think that with the day that I had yesterday that I would have been exhausted when I got home, well I wasn’t.  For some odd reason I had the urge to bake (as if I needed to consume anymore food) and I fulfilled that urge by making brownie cookies.  Now if I can keep from eating the whole batch.




Brownie Cookies

fine cooking


8 tablespoons unsalted butter
1/3 cup unsweetened cocoa powder, sifted if lumpy
1/2 cup firmly packed light brown sugar
1 1/4 cups all purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, room temperature
3/4 teaspoon vanilla extract
6 ounces semisweet or bittersweet chocolate chips


Preheat oven to 350 degrees. Line 3 cookie sheets with parchment paper or nonstick liners.

Put the butter in a medium saucepan and set over medium heat, stirring occasionally, until melted. Remove the pan from the heat and add the cocoa powder, brown sugar, and granulated sugar. Whisk until no lumps remain. Set aside to cool, about 5 minutes. In a medium bowl, whisk the flour baking soda and salt until well blended. Once the butter mixture has cooled, add the egg and vanilla and whisk until blended. Pour the flour mixture into the butter mixture and with a rubber spatula stir until well blended. Stir in the chocolate chips.

Using a 1-tablespoon mini scoop, shape into balls and arrange about 1 1/2 inches apart on prepared baking sheets. Using slightly dampened fingers, flatten each dough mound slightly, re-wetting your fingers as needed. Bake, one sheet at a time, until the tops look a bit dry but still glisten with moisture, 9 to 11 minutes (if the cookies are over baked, they won't come out chewy). Move the sheet to a wire rack and let the cookies sit for 10 minutes and then transfer them to a rack to cool completely.



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