While my family was on vacation last week, I got a text from my Aunt Traci telling me that the brownie cookies she made were a success! Of course it got me thinking about brownie cookies and so that night after everyone had fallen asleep, I sat on my hotel bed googling brownie cookie recipes on my phone. It didn't take long after our arrival home for me to try out this new recipe and they were absolutely a chocolatey brownie cookie success!
16 ounces Ghirardelli bittersweet chocolate (60% cacao), chopped
4 tablespoons butter, room temperature
1 1/3 cup granulated sugar
2 teaspoons vanilla
1/2 cup flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
Melt chopped chocolate with the butter in a saucepan over low heat, stirring constantly until smooth. Mix eggs, vanilla, and sugar in a medium bowl. Combine thoroughly. Set aside.
Sift flour, salt and baking powder together in a small bowl.
Add melted chocolate mixture to the egg mixture and slowly add dry ingredients. When combined, add the chocolate chips and stir.
Scoop 1 1/2 tablespoons of dough onto prepared sheets. Bake 10-12 minutes or until they are firm on the outside (dough loses its sheen). Leave to cool completely on baking sheets. Oh and I gave them a little sprinkle of Fleur de Sel.
*I used a little more flour than the recipe calls for because the dough/batter seemed a little more like batter than dough. I was worried the cookies would turn into one big cookie. With that being said though, the dough was never like a thick cookie dough it was a little more brownie batter like which seems obvious because they are brownie cookies.
Recipe adapted from the Brown Eyed Baker