Saturday, January 3, 2015

Brownie Cookies

My daughter and I tried a very similar recipe a couple of weeks ago.  Well, the picture looked similar but the ingredients were different.  We had the courage to try again today and developed a recipe that is exactly what we were going for!

Crackly brownie edge type cookies with a fudgey bite.  We're a little proud if you can't tell.

We fixed some of the things that went wrong and better than that?  They are chocolaty-er.  You're welcome.

My favorite part is the texture.  Regular white or wheat flour can be substituted, although we used our gluten free blend from Costco and everyone enjoyed it.

Crackle Brownie Cookies

Microwave together to melt:
     1 cube butter + 2 C chocolate chips

Whip in a mixer:
     3 eggs + 1 C sugar + 2T cocoa

Slowly pour the melted chocolate mixture into the bowl with the egg mixture as it is spinning.  When it is fully incorporated add:

1 t vanilla
1/2 t salt
1/2 t baking soda

When those are mixed add 3/4 C flour and stop the mixer quickly after a few stirs.

Here's the most important part.  Grease your cookie sheets!  Yep, nonstick spray is the best, but this is a MUST for this recipe and part of what made it flop the first time.

Then drop spoonfuls of batter (it'll be thinner than a normal cookie dough) onto the greased cookie sheet and bake at 350 degrees for 11 minutes.  Let me know if you try them.  We are in love!

1 comment:

  1. Sounds wonderful! I can't wait to try them. Thanks for sharing.


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