When you can’t decide between a brownie and a cookie you make these decadent chocolate brownie cookies.
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:18-24 cookies` 1x
1/4 cup unsalted butter
4 ounces semi sweet chocolate (about 1/2 cup)
2 eggs, large
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon kosher salt
3 tablespoons cocoa powder
1/8 teaspoon baking soda
Preheat your oven to 350°F. In a heatproof bowl, melt the butter and chocolate together over a double boiler.
While the chocolate cools, beat the eggs, sugar, and vanilla in a stand mixer fitted with the paddle attachment. Mix on medium for at least 3 minutes. The mixture should look light and airy. I do not recommend mixing this by hand. The air incorporated by the mixer is what you need to create the crinkle brownie like tops.
Add in the chocolate and butter mixture and mix until combined.
Add in the flour, salt, cocoa, and baking soda. Mix until combined on low, or at this point you can mix by hand. The dough will be loose and look more like brownie batter than cookie dough.
Using a mini ice cream scoop or a small spoon, spoon the cookie dough onto a parchment lined baking sheet or sheet tray leaving 2 inches in between the cookies to allow them to spread.
Bake the cookies for 10 minutes.
The best thing about these cookies is that they do not need to be chilled!
Keywords: brookie recipe, brownie cookies, no chill cookies, easy and fast cookie recipes