I cannot recommend these cookies enough.
I mean honestly, they're that good.
I first had them when my dear friend Michele came to stay with us over the summer. We were headed to my family's house for a huge birthday get together and were told to bring dessert. Being about 6 weeks pregnant I was both brain dead and feeling pretttttttttty exhausted, so I asked my sweet friend if she could make something! Haha. Poor thing. "Hey, come to my house and work!" Being the amazing person she is, she totally accepted and whipped these babies out.
As she was making them, she explained to me how she's made them for her family a million times and they are her dad's FAVORITE thing she's ever baked! Whenever she's in the need to bring something, he requests these cookies. And so on. I was so excited! Plus, chocolate. Lots and lots of chocolate.
Guys, they're so good...and so easy! And so simple in ingredients! They whip together in no time, don't need to chill or sit, and bake up oh so nicely. They're literally what you would expect- little individual cookie bites of brownie goodness! It's the best part of a brownie- the crispy edges, enveloping a slightly chewy brownie center! I was hooked.
Over Christmas she sent us a little care package full of Baby Main goodies and more of these cookies. After eating the entire batch in 24 hours (I'm not ashamed) I knew it was time to get that dang recipe; I needed to be able to make them ALL THE TIME. Again, she kindly obliged.
Thank you friend.
Michele does not add the white chocolate chips, but rather sticks to the recipe and adds in more semisweet chips. They're incredible both ways.
MY FRIEND MICHELE'S BROWNIE COOKIES
Makes about 55 cookies
For printable recipe, click here
- 1/2 cup unsalted butter
- 4 ounces unsweetened baking chocolate, chopped very small
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 4 large eggs
- 1 1/2 cups sugar
- 2 teaspoons good quality vanilla extract
- 1 1/2 cups more semisweet chocolate chips or white chocolate chips
1. Preheat oven to 350°F and make sure your racks are in the center of your oven. Line baking sheets with silpats or parchment paper and set aside.
2. In a medium glass or nonreactive metal bowl, combine the butter, unsweetened baking chocolate and semisweet chocolate chips. Place over a pot of simmering water (also known as a double boiler) and allow chocolate and butter to melt gently without scorching, stirring occasionally. Once completely melted, move from simmering water and allow to cool slightly.
3. In a separate bowl, sift together the flour, baking powder and sea salt. Set aside.
4. In the bowl of your electric mixer fitted with a paddle attachment, beat together the eggs, sugar and vanilla extract. While mixer is running, add the melted chocolate/butter and beat together until combined. Once thoroughly combined turn mixer to low and add in the flour mix. Mix until just combined, stop mixer, scrape down sides and bottom of bowl, and turn mixer back on to low.
5. Next add in the last addition of chocolate chips and beat until just combined.
6. Using a 1 1/2" ice cream scoop (or tablespoon), scoop dough and place onto baking sheets about 1" apart. Dough will seem a tad sticky.
7. Bake cookies in the center of your oven for 10 minutes, turning pans half way through baking time. Cookies are done when they have spread out a tad and are slightly cracked on the surface. Be careful not to overbake as they can easily burn.
8. Allow to cool on pan for 10 minutes before removing and cooling completely on wire racks.
Recipe slightly adapted from MyRecipes.com
I made a few batches and gave these puppies away as gifts to friends, family and neighbors. I've had a few ask for the recipe ;) Yep, they're that good.