Brownie Cookies

(Adapted from Every Day Food, June 2009 Issue)

Makes 36-40 Cookies


12 oz. Semi-sweet chocolate chips (or blocks, chopped up)
1/2 C all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
6 Tbsp. butter, softened at room temperature
1/2 C granulated sugar
1/2 C dark brown sugar
3 large eggs
1 tsp. vanilla extract


1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Melt chocolate in a double-boiler (or a heat-proof bowl, placed over a pot of simmering water), then cool.

2. In a small bowl, whisk together flour, baking powder, salt, & cinnamon. In a large bowl, cream together the butter & sugars until lightened in color. Add eggs and vanilla. Beat until combined. With mixer on low (and I assume this is easier to do with a stand mixer, as opposed to a hand-held like I’ve got), alternately beat in chocolate and dry ingredients. Do not overmix.

3. Drop onto baking sheets about 2 inches apart. Bake 14-16 minutes, or until a toothpick inserted in the center comes out clean. Let cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.

One Reply to “Brownie Cookies”

  1. Pingback: Tramplingrose » Blog Archive » Procrastination is a wonderful thing…

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