If you love chocolate, these are the cookies for you!
Why pick between a cookie and a brownie when you can pretty much have both? I love dark chocolate and the richness that comes with it. I also love the texture of brownies. I found a variation of this recipe and made it my own.
This recipe took home third place in the Chocolate Base Cookies class of the 2023 Iowa State Fair in the Food Department.
Ingredients
Makes 13-15 Cookies
1 Cup Flour
¼ Cup Cocoa Powder
1 Teaspoon Baking Powder
Shake of Salt
8 Tablespoons Unsalted Butter
8 Ounces Semi Sweet Chocolate Chips
2 Large Eggs, Room Temperature
⅔ Cup Light Brown Sugar
½ Cup White Sugar
1 Teaspoon Mexican Vanilla Extract
Chocolate Ganache Drizzle Ingredients:
4 Ounces Semi Sweet Chocolate Chips
1.5 Ounces Heavy Whipping Cream
Himalayan or Sea Salt
Cookie Directions:
Preheat the oven to 350 degrees.
Line two baking sheets with parchment paper and set aside.
In a small bowl, mix together flour, cocoa powder, baking powder and salt. Set aside.
I would recommend sifting the flour, cocoa powder and baking powder so there are no clumps.
In a saucepan, melt the butter and chocolate chips over medium-low heat. Stir continuously until melted and well incorporated. Set aside.
In a stand mixer or a large bowl with a hand mixer, whisk the eggs, vanilla, brown sugar and white sugar. Beat on medium-high speed for about 5 minutes or until the texture is light, airy and about double in volume.
Slowly add the melted chocolate mixture into the egg mixture, gently folding.
Add in the dry ingredients to the wet mixture and fold in using a rubber scraper.
Don’t over-mix. Fold in the dry mixture just enough so the flour disappears and everything is combined.
Using a large cookie scoop, drop the batter leaving two inches between cookies onto your prepared baking sheets.
Bake for 12 minutes.
Let the cookies cool ON the baking sheet for about 10 minutes to set up before moving them to a cooling rack to finish cooking.
Ganache Directions:
In a microwave safe bowl, add the chocolate chips and cover with the heavy whipping cream.
Microwave for 30 seconds, stir and continue microwaving for an additional 15 seconds. Gently stir until fully melted and smooth. Blend for additional 15 second intervals as needed.
Put the ganache in a bag, snip the tip and drizzle on the cooled cookies.
Sprinkle with a tiny bit of Himalayan or Sea salt.
Enjoy!
NOTE: These can be kept covered in the fridge for about a week. I would encourage you to set them out for five minutes or so, or microwave them before eating so they soften up a bit!
Try it out and let me know what you think! Tag me on Instagram or Facebook at The Garden and Grub, and hashtag #thegardenandgrub #chocolatebrowniecookies, and leave me comments below!
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