Dulcet Devotion

I love brownies: their gooey, rich, chocolatey selves. Soft like cake, only much, much better.

As for cookies, I’d be more likely to use the term “like” than “love”.

Now, stay with me here, cookies are good, I probably wouldn’t turn one down, given the opportunity, but cookies and I do have some issues.

First of all, I prefer a softer, cakier texture to my desserts – the thought of getting a crunchy, scratchy cookie stuck in my teeth is like fingers on a chalkboard – but mostly, I only like cookies because they just take too long. You know, the whole risk vs. reward thing is off.

You make the delicious batter, try a bit to make sure it tastes ok (no judgement) – this is the fun part. But then you spend what feels like hours prepping and baking in batches, each taking 10 minutes or so at a time. I have memories of many late nights staying up to finish off baking the batter, having to wait for the cookie sheets to cool from the last batch before adding the next round. Bake. Cool. Wait. Bake. Cool. Wait.

Ugh, too much commitment.

Yet knowing how to take basic items from your kitchen and pantry, and whip up a batch of cookies whenever you want to is one of life’s sweet pleasures.

Had a bad day? Bake some cookies. Selling your house? Bake some cookies (the scent of baking gets those wallets out every time). Got kids at home and need to keep them occupied? Get them involved in the fun and…

Bake. Them. Cookies.

I had to find a way to marry my love of chewy, chocolatey brownies with the warm, comforting feels you get from a batch of homemade cookies.

Enter these ooey, gooey, chewy chocolate brownie cookies!

Thanks to Sally’s Baking Addiction for the recipe, these chocolate brownie cookies are everything I asked for: super chocolatey, super chewy, super fast, and super easy.

Some of the most non-commital cookies you’ll ever make.

These cookies give me everything a brownie can, in a more convenient, hand-held portable version.

The recipe uses only the basics you’ll already have in your pantry (assuming you have a basic stocked pantry) and with a manageable amount of dough, I baked the entire recipe before I knew it (in two batches of two cookie sheets, each). The cookies came together lickety split!

Once these cookies came out of the oven they were extremely hard resist, so beware. Don’t even get me started on how good the dough tasted!

I ate a few and then swiftly wrapped up the rest and stuffed them in the freezer, to relative safety. Except that when I opened the freezer to hide them inside, I saw the mint chocolate-chip ice cream and another dessert idea was formed: CHOCOLATE BROWNIE COOKIE ICE CREAM SANDWICHES! These cookies would also be delicious as a skillet cookie sundae. But you don’t need my help finding ways to enjoy these cookies. Swiftly and with a cup of tea or coffee, I’d say!

Tell me, do you like to whip up homemade cookies at your house? What’s your go-to recipe? Feel free to share below in the comments so we can all try them out.

Mel
xo

Chewy chocolate brownie cookies

 

Print

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

These ooey gooey chewy chocolate cookies are so delicious! Recipe by Sally's Baking Addiction.

Author: Melanie

Recipe type: Cookies

Serves: 2 dozen

Ingredients

• 226g plus 90g semi-sweet chocolate chips
• 1 cup (125g) all-purpose flour
• ⅓ cup (21g) dutch-process cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature
• ¾ cup (150g) packed light brown sugar
• ¼ cup (50g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (125g) chopped walnuts
• ½ cup (90g) semi-sweet chocolate chips

Instructions

1. Melt the chocolate in microwave, in 20 second increments, stirring after each until completely melted. Set aside to cool slightly.
2. Whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. **I did this all by hand, no problem.
4. Add the eggs and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Pour in the slightly cooled melted chocolate and mix on medium speed until combined.
5. On low speed, add the dry ingredients. Turn the mixer up to medium-high speed and beat until combined. Finally, beat in the walnuts and chocolate chips.
6. Cover and chill the dough for at least 45-60 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
7. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
8. Roll the dough into balls, about 1.5 Tablespoons of dough each. Place 3 inches apart on the baking sheets and bake for 11-12 minutes or until the edges appear set. The centers will look a little soft.
9. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Try not to eat them all!

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