These brownie cookies are based on a classic Martha Stewart recipe. So chocolatey and good, and like a cookie, can be dunked into a tall glass of milk. But when you bite it, it is soft and chewy just like a brownie. The key to achieve the brownie-like texture is to not over bake them.
Brownie cookies with white chocolate
- 8 oz semi-sweet chocolate, roughly chopped
- 4 tablespoons unsalted butter
- 2/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 8 oz dark chocolate chips
- 4 oz white chocolate chips
Preheat oven to 350 F and line a cookie sheet with parchment paper.
Melt the butter and 8 oz semi-sweet chocolate in the microwave in 20 second increments. Do not overheat as the chocolate will burn and taste bitter. Once melted, set aside and allow to cool slightly.
Combine the flour, baking powder and salt in a bowl and stir with a whisk.
In a stand mixer, beat the eggs with the sugar at high speed for 2-3 minutes until light and fluffy. Reduce mixer speed to low and add the vanilla, followed by the melted butter and chocolate mixture.
Add the flour mixture in until just combined. Lastly, add the chocolate chips to the batter.
Using a small ice cream scoop, place batter on the cookie sheet about 2 inches apart as these cookies will spread slightly. Do not worry if the batter seems runnier than other cookie recipes. This cookies has a brownie like consistency that will come together nicely in the oven.
Bake for 12 minutes (they may seem undercooked but will become firm once cooled)
Cool on cookie sheet 10 minutes, then transfer to a rack to cool completely.