Chocolate Brownie Cookies

Ode to my love of sweets. Seriously, I have a major, major sweet tooth. I’ll happily place blame on my grandpa for my love of sweets. It was him that constantly offered me fudge bars and pudding and it’s my grandma’s fault for how much I love to bake. No shame 😉Brownie Cookies

A few months ago on Pinterest, I ran across these Levain Bakery Copycat Chocolate Chip Cookies. Seriously, it’s one of the BEST cookies I have ever eaten. I learned the secret to really gooey delicious cookies is to have cold, cold butter when creaming it with the sugar. I swear by doing this from here on out. So I borrowed the ideas of the chocolate chip cookies and created a new kind of double chocolate chip. I also wanted to make it fairly easy and make the dough go farther than just 8 cookies, so I did just that. And boy did they turn out good.

Brownie Cookie Ingredients

Only 9 ingredients need!

I brought the Brownie Cookies over for a playdate for QB and her BFF. All together the batch made about 20 cookies. It was plenty for our little families to enjoy. They were the perfect amount of outer crunch and inside creaminess. Just talking about them is making me drool a little. I hope you’ll take some time to make them for yourself!

Brownie Cookie

These things are so, so good

INGREDIENTS

  • 1 cup  cold butter, diced
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chunks

DIRECTIONS

  • Preheat the oven to 410 degrees
  • Cream the butter, brown sugar, and granulated sugar on high speed for about 3 minutes, then add the eggs one at a time, then the vanilla
  • In a separate bowl, whisk together cocoa, flour, cornstarch, baking soda, and salt
  • While mixer is on medium, add dry ingredients to the creamed sugars slowly- about three batches
  • Remove the bowl from the mixer and fold in the chocolate chips
  • Place the dough into the refrigerator for about 20 minutes to chill
  • Use at large scoop to make balls of dough on a baking sheet about an inch apart- I use a 1 1/2 tablespoon scoop and heap it high above the fill line
  • Bake the cookies for about 10 minutes.
  • Remove the cookies and let cool
  • ENJOY

These things are especially good warm with ice cream or a glass of milk. I hope you love them as much as we did!

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