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Brownie Cookies

April 26, 2010

I absolutely love brownies and I love cookies, so what could be better than combing the two and making brownie cookies?  Cookies are a dessert that is so easy to eat; it is so easy to pick on up and nibble on it while continuing with other tasks.  Brownies are incredible too, but they aren’t necassarily as easy to eat on the go but the ooey gooey goodness of them makes it worth while to stop whatever is going on and savor every bite.  Combining the two gives you the best of both worlds; the convenience of a cookie and the gooey chocolately goodness of a brownie, plus these are the perfect solution when sending brownie goodies on a road trip or camping trip where utensils aren’t readily available. 

I’ve made brownie cookies a few times in the past and they’ve always been a hit but I’ve never made them from scratch.  Since I had a little bit more time this time I decided to attempt a scratch version and I’m so happy I did, these were so good.  Of course they were great fresh out of the oven but even after they had been sitting around for a couple of days they were still very good and ooey gooey.   

 

Brownie Cookies

Ingredients:

2/3 Cup butter, room temperature

1 Cup brown sugar

1/2 Cup granulated sugar

1 Teaspoon water

2 Eggs

1 1/2 Cup all-purpose flour

1/3 Cup cocoa

1/4 Teaspoon baking soda

1/4 Teaspoon salt

2 Cups semi-sweet chocolate chips

1 Cup white chocolate chips

Directions:

Preheat oven to 350.  Line cookie sheet with silicone baking sheet.

In a bowl, sift together flour, cocoa, baking soda and salt.

With a stand mixer, cream butter and sugars.  Once well combined add water, eggs and vanilla and beat well.  Slowly add in flour mixture, until well blended.  Stir in chocolate chips. 

Drop cookies 2 inches apart on prepared cookie sheet.  Bake for 8-9 minutes, remove from oven and let cool on cookie sheet for 3 minutes then remove to cooling rack to finish cooling.

 

Recipe Source: Adapted from Food Geeks 

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