Move over chocolate chip cookie dough . . . .HELLO brownie batter cookie dough! Ok, not really, nothing beats chocolate chip cookie dough, but this brownie batter cookie dough ranks right up there!
I’m just going to keep this short and simple. These cookies are amazing. A cookie and a brownie combined . . . . doesn’t get much better than that.
These are chewy on the inside, crisp on the edges and completely chocolatey and decadent!
If you are a cookie and a brownie lover – YOU HAVE TO MAKE THESE.
P.S. If you want to have the best ice cream sandwich ever, take two of these cookies and put your favorite ice cream in between . . . . you will be in love!!!!Print
- 16 oz. semi-sweet chocolate chips
- 4 Tbsp. butter
- 4 large eggs
- 1 1/3 cups sugar
- 1 tsp. vanilla
- 1/2 cup flour
- 1/2 tsp. baking powder
- 3/4 cup semi sweet chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
- in the top half of a double boiler, combine the 16 oz. of chocolate chips and butter over simmering water. Stir occasionally until melted (texture of mixture will be very thick and pasty).
- while chocolate and butter are melting, combine eggs, sugar, and vanilla in a small bowl. Set aside.
- in another bowl, whisk together flour and baking powder.
- Remove chocolate mixture from heat. Add egg mixture to chocolate, stirring well to combine. Slowly add dry ingredients, then fold in remaining 3/4 cup chocolate chips.
- Let batter sit for a few minutes until it firms up a bit. Using 2 spoons, drop about 1 1/2 to 2 tablespoons do dough 2 inches apart onto baking sheet.
- Bake 10-12 minutes. Be careful not to overbake cookies. Let cool on cookie sheet until firm enough to move to a cooling rack.
Recipe source: Taste of the South’s Magazine.