Like brownies? How 'bout cookies? If you answered yes to both of these Q's then A: we can still be friends, and B: I've got the perfect mashup dessert for you. Behold: the Chocolate Brownie Cookie!
Picture a bomb and then a grip of chocolate; that's what this dessert tastes like- yes, a chocolate bomb. #acceptablebombjokes It has a chewy brownie texture on the inside but a firmer cookie texture on the outside. I guarantee it will cure any chocolate hankering you could possibly have. Bonus points for an easy to tackle recipe too.
Fill up your tallest glass with milk and get your chocolate brownie cookie on.
Chocolate Brownie Cookies
Recipe from foodandwine.com
Yield: 3 dozen cookies
1 pound semisweet chocolate, chopped
4 tablespoons unsalted butter
4 large eggs, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour, sifted
1/2 teaspoon baking powder
One 12-ounce bag semisweet chocolate chips
1. In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times, until smooth, about 7 minutes.
2. In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla and salt. Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder. Stir in the chocolate chips. Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm, about 1 hour.
3. Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.
Good to know:
The cookies can be stored in an airtight container at room temperature for up to 4 days.
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