Brownie Cookies

I wanted an easy but delicious cookie recipe to bring to Easter. These Brownie Cookies from Pioneer Woman seemed perfect and I’m glad to say they were a hit. (Most of her recipes are!) Just like their name suggests, these are kind of a cross between a cookie and a brownie and will have that familiar brownie taste. My one mistake is that I made my cookies a little too big and some of them melded together into Franken-cookies when baking. (Didn’t affect the taste, though!) You could also do this recipe without a mixer, but I imagine it’d be really hard. I used a hand mixer and my arm was sore afterward!

I pasted the recipe and instructions below for convenience. If you follow the link to the recipe, there are lots of helpful and nice pictures too.

Ingredients

  • 2 oz baking chocolate, unsweetened or bitterwseet
  • 2 sticks butter, softened
  • 2 cups sugar
  • 3 whole eggs
  • 1 tbsp vanilla extract
  • 2 1/4 cups flour
  • 1/4 cup + 1 tbsp cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 350 degrees.
  2. Melt the baking chocolate according to package instructions. Stir and let it cool.
  3. Using your mixer, mix the sugar and butter together until well combined.
  4. With your mixer on low, add cooled chocolate and combine.
  5. Mix in the eggs one at a time, combining in between.
  6. Add vanilla extract and mix.
  7. Combine the flour, cocoa powder, baking powder and salt in a separate bowl.
  8. Add the dry ingredients to the wet ingredients one scoop at a time, mixing in between.
  9. Mix well until all is combined.
  10. Scoop cookies onto a baking sheet, about 1 tbsp per cookie.
  11. Bake for about 11 minutes, until done.
  12. Remove from oven and let them cool on the sheet for about 2 minutes. Transfer to a cooling rack and let cool completely.
  13. Dust each cookie with powdered sugar on top.
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