You guys might curse me or love me for this recipe, but you have to try it. Really…I mean, it’s Friday after all! Who doesn’t need a little brownie-turned-cookie lovin’?! You and these cookies can have your own special happy hour…I won’t judge.
There’s really not much to say about these because I think the name of the recipe kind of does all the talking itself. You have brownie batter. You have chocolate chips. But oh wait! You just turned them into cookies! Now they’re portable, single-serving (and yes, the whole batch counts as a single serving), little nuggets of brownie goodness, and they’re all yours. What could be better?
For the dry ingredients I used my favorite cocoa brownie recipe, and then added some different wet ingredients so that they would have a cookie consistency when they were done. The key to this recipe though, especially if you live at high altitude, is to fully chill the dough first. It keeps them from spreading too much and you end up with a crisp cookie outside and a brownie-like center. Again, what could be better?!
- 1 2/3 cup sugar
- 1 1/3 cup + 3 Tbsp all-purpose flour
- 3/4 cup baking cocoa
- 1 tsp baking powder
- pinch of salt
- 4 Tbsp butter, softened
- 1/4 cup canola oil
- 2 eggs
- 1 tsp vanilla
- 1 cup semi-sweet chocolate chips
In a large bowl, cream together the butter, oil, and sugar. Add the eggs and mix well. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips (you could also add nuts too if you like). Cover the dough with plastic wrap and refrigerate for at least 30 minutes, but an hour is preferable. Spoon the mixture into 2-Tbsp cookies and roll into a ball. Place on a sheet pan lined with parchment or a Silpat. Using the bottom of a glass, wet it and dip in sugar, then gently press down on the cookies just until they are a little flat on top. Bake at 350 for 8-10 minutes. Let cool for 5 minutes and remove to a cooling rack.
Like I said, so easy, so delicious, and you guys are either cursing me or singing my praises…