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
makes 2 dozen cookies
Ingredients
- 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
Instructions
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Preheat oven to 350 F and line a cookie sheet with parchment paper.
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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.
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Combine the flour, baking powder and salt in a bowl and stir with a whisk.
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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.
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Add the flour mixture in until just combined. Lastly, add the chocolate chips to the batter.
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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.
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Bake for 12 minutes (they may seem undercooked but will become firm once cooled)
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Cool on cookie sheet 10 minutes, then transfer to a rack to cool completely.
