Tuesday, March 24, 2015

One Dozen Brownie Cookies

My friend posted the link to this recipe on Facebook the other day, with the caption "making these tonight." However, when I followed up with her several days later, she still hadn't made them! I decided that I needed to try the recipe for myself. Greg was out shooting an event, and Wendy was down for a nap, and I got the urge to bake! I knew I didn't need 3 dozen cookies though, so I decided to cut the recipe into a third to make only a dozen cookies. It probably is a good thing that I didn't make the 3 dozen, because the cookies I did make went really, really fast between me and Greg. When I first took the cookies out of the oven, a little piece broke off and I took a bite. I wasn't impressed, and I let my friend on Facebook know. But then after they cooled completely, I dusted them with the powdered sugar, took another bite, and had to eat my words (and the rest of that cookie). The texture of these brownie cookies are soft and chewy and crunchy and gooey all at the same time. They have just the right amount of chocolate in them and just the right amount of sweet. I suggest you make these cookies as soon as you can. Enjoy!

Recipe for One Dozen Brownie Cookies


1 ounce of bittersweet baking chocolate (I used Ghirardelli)
5 1/2 Tbsp. of unsalted butter, softened at room temperature
1/2 cup plus 2 Tbsp. of sugar
1 tsp. of pure vanilla extract
1 large egg
3/4 cup of all-purpose flour
1 Tbsp. plus 1 1/2 tsp. of cocoa powder
3/8 tsp. of baking powder (use a 1/8 tsp. to measure each, scantily filled)
1/8 tsp. of salt
Powdered sugar, for dusting

Preheat the oven to 350 degrees. Generously grease a baking sheet with a pat of butter.

Put the baking chocolate into a microwave safe bowl and heat on high in the microwave for about 45 seconds. Remove the chocolate from the microwave and stir. If not fully melted, heat for another 10 - 20 seconds. Once melted, set aside to cool.

Put the softened butter and sugar into a large mixing bowl. Use an electric hand mixer set on medium high speed to mix until well incorporated, about 2 minutes. Then slowly add in the cooled chocolate and mix on low. Then add in the vanilla extract and egg and mix again on low.

Put the flour, cocoa powder, baking powder, and salt into a small bowl and stir. Pour half of the flour mixture into the wet mixture and use the electric hand mixer to beat on low speed until combined. Then add in the rest of it and beat again on low until combined.

Use a one tablespoon cookie dough scoop to scoop up batter and place on prepared baking pan. Bake for 11 minutes. Remove from oven, let the cookies sit on the pan for 2 minutes, and then use a spatula to gently transfer them to a baking rack so they can cool completely. Once cooled, sprinkle with desired amount of powdered sugar.

Recipe makes approximately 1 dozen cookies. They taste best when cooled. Store in an airtight container on the kitchen counter.

Recipe Adapted from: The Pioneer Woman