Brownie Cookies? What could be better than that?! Oh, I don't know, perhaps say, light brownie cookies? Yes, you heard me right. My new favorite cookbook wins again. Yea new cookbook!
Sisters, brothers-in-law, and super adorable two-year-old nephews alike all love this amazing, chocolate, cookie. You will, too, I promise.
12 ounces bittersweet chocolate, finely chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, then remove bowl from heat and let cool.
In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and both sugars on medium-high speed until fluffy. Add eggs and vanilla and beat until combined. With mixer on low speed, add chocolate and flour mixture in alternating batches; mix just until combined after each (do not overmix; the consistency will be more like brownie batter than stiffer cookie dough).
Drop dough by heaping tablespoons, about 2 inches apart, onto two parchment-lined baking sheets. Bake, rotating sheets halfway through, until a toothpick inserted in center of a cookie comes out clean, 14 to 16 minutes. Transfer cookies to a wire rack to cool completely. (Cookies can be stored in an airtight container at room temperature up to 4 days.)
In one word... delicious. I may have made a slight misjudgement on the size of the cookie as my batch only made 17... oops! Still, I'm guessing a double-size cookie is less than one brownie of this deliciousness.