brownie cookies

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y’all.

can i be serious for a moment? i mean like a real quick moment because i need to celebrate…

(i know you’re sitting there saying um serious and celebration in the same sentence? that normally isn’t the mood of celebrations….)

but for reals.

i’ve been dealing with some health issues (nothing serious) and have been going to the doctor AT LEAST once a month since march 1. i can’t even begin to tell y’all how tired i am of seeing the inside of a doctor’s office. truth. but when i went last week, he said i don’t have to come back for THREE WHOLE MONTHS!! can i even tell y’all how exciting that is?!?

so needless to say i’m celebrating.

and i’m bringing cookies to the celebration. not just any cookies. chocolately melty deliciousness cookies.

when i first saw these cookies on averie’s site, i knew they needed to be made. i mean they combine two of my favorite things ever…. brownies and cookies. averie describes them as having “the taste and texture of perfect brownies” but they were so much more than that. when it comes to brownies, i tend to lean toward the thick, fudgy kind. these cookies weren’t thick but they were definitely chocolately and melty. the centers stayed like melted chocolate for days and the edges had that bit of chewiness you come to expect from brownie edges. they are definitely among the best chocolate cookies, i’ve ever had in my life. and i deeply mean that.

brownie cookiesbrownie cookies

  • 12 oz dark chocolate, divided into 7 oz and 5 oz, chopped
  • 3 tbs unsalted butter
  • 2 eggs, room temp
  • 2/3 c sugar
  • 1 tsp vanilla
  • 1/4 c flour
  • 1/4 tsp baking powder
  1. in a heatproof bowl set over a pot of simmering water, melt together the 7 oz of chocolate and butter until smooth. set aside to cool briefly.
  2. beat together the eggs, sugar and vanilla until pale and creamy, approximately 5 – 8 min. add the flour, melted chocolate mixture and remaining 5 oz of chocolate; mix until just combined, about 1 min. cover with plastic wrap and let sit at room temp until the batter firms up, any where from 10 min – 1 hr; you want the dough to be firm enough to scoop from and hold it’s shape.
  3. line your cookie sheets with a silpat or parchment paper. once your dough is firm enough to hold its shape when scooped, use a cookie scoop to scoop out your dough to your lined cookie sheets. let the dough rest for another hour to firm up so it doesn’t spread too much.
  4. preheat your oven to 350F. bake cookies 8-10 min until the tops are puffy and cracked. allow to cool on the cookie sheet while the next tray is baking (8-10 min) before removing to a cooling rack to cool completely. store in an airtight container.

one hint… i used chocolate bars (hershey’s special dark and cadbury dark chocolate) found on the candy aisle in my grocery store instead of “baking chocolate”. this allowed me to buy a couple of dark chocolate bars in the perfect amount of oz without spending more money on the baking chocolate.

kisses.

recipe from: averie cooks

this post is linked up to these fun link parties: what’s cookin’ wednesdays and what’s in your kitchen wednesdays

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