Will I ever be able to over come my sweet tooth? Probably not. Especially when I have these Chocolate Brownie Cookies in front of me :).
The worst part is that I’m bed ridden for the next week, or rather supposed to be, after having pulled a muscle in my foot pretty badly, leaving me with doctors instruction to not walk for 10 days.
IMPOSSIBLE! I need to move, I cant just lay in bed…I NEED to move! Oooh the agony. So, I’ve opted to do some baking and light cleaning 🙂
Currently, my desktop is FULL of websites that I’ve doggy-eared that have recipes I want to try out. One of them being these gooey chocolate brownie cookies! I made them last night before dinner and a movie. They took A LOT of chocolate but were very simple and quick to make. They seriously remind me of a brownie in cookie form, without waiting over night to snack on it.
However, they DO taste better the next day.
I came across this cookie posting from this site gimmesomeoven.com. It’s one of my favorite sites to stop by at and drool over food and her pictures really sell this cookie!
Homemade Chocolate Brownie Cookies Recipe
Inspired from: gimmesomeoven
- 2 cups all-purpose flour
- ½ cup Dutch processed cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 16 ounces semi-sweet chocolate
- 4 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee
- 1-¼ sticks unsalted butter, softened (I used 145grams)
- 1-½ cups brown sugar
- ½ cup granulated sugar
Directions:
Preheat the oven to 350.
Sift together the flour, cocoa, baking powder and salt.
In a microwave-safe dish, melt the chocolate at 50% power for 90 seconds. Stir the chocolate and then melt it for an additional 60 seconds at 50% power. Then stir the chocolate. If at this point only small bits of unmelted chocolate remain, you can just let it sit for a bit and the residual heat will melt the chocolate. All microwaves are different, though, so keep an eye on the chocolate and adjust the times, if necessary.
You can also melt the chocolate using a double boiler if you prefer.
Slightly stir the eggs together with the vanilla . Add the coffee granules and allow them to dissolve completely.
In the bowl of an electric mixer, briefly whip the butter. Add the sugar and beat until just combined and still grainy, about 45 seconds. Add the egg mixture in a slow stream and allow it to mix further for 45 seconds. Add the melted chocolate gradually and mix for an additional 45 seconds.
I found it important to let this dough sit the 20minutes, at 1st I was worried that the dough was too liquidy however, shortly after, it began to get thick and I didn’t have any baking issues!
Slow the mixer and add the dry ingredients, mixing until just combined. Cover the bowl and allow it to sit for 20 minutes before forming cookies with a 1-¾” scoop. Bake 2 sheets at a time for approximately 10 minutes, reversing the direction of the sheets, top to bottom and front to back halfway through baking.
Do not overbake. Allow the cookies to rest on the sheets for 10 minutes before transferring to a wire rack to cool completely.
- 2 cups all-purpose flour
- ½ cup Dutch processed cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 16 ounces semi-sweet chocolate
- 4 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee
- 1-¼ sticks unsalted butter, softened (I used 145grams)
- 1-½ cups brown sugar
- ½ cup granulated sugar
- Preheat the oven to 350.
- Sift together the flour, cocoa, baking powder and salt.
- In a microwave-safe dish, melt the chocolate at 50% power for 90 seconds. Stir the chocolate and then melt it for an additional 60 seconds at 50% power. Then stir the chocolate. If at this point only small bits of unmelted chocolate remain, you can just let it sit for a bit and the residual heat will melt the chocolate. All microwaves are different, though, so keep an eye on the chocolate and adjust the times, if necessary. You can also melt the chocolate using a double boiler if you prefer.
- Slightly stir the eggs together with the vanilla . Add the coffee granules and allow them to dissolve completely.
- In the bowl of an electric mixer, briefly whip the butter. Add the sugar and beat until just combined and still grainy, about 45 seconds. Add the egg mixture in a slow stream and allow it to mix further for 45 seconds. Add the melted chocolate gradually and mix for an additional 45 seconds.
- I found it important to let this dough sit the 20minutes, at 1st I was worried that the dough was too liquidy however, shortly after, it began to get thick and I didn’t have any baking issues!
- Slow the mixer and add the dry ingredients, mixing until just combined. Cover the bowl and allow it to sit for 20 minutes before forming cookies with a 1-¾” scoop. Bake 2 sheets at a time for approximately 10 minutes, reversing the direction of the sheets, top to bottom and front to back halfway through baking.
Enjoy!
