Chef’s note: Thick, chewy, and chocolatey, these brownie cookies are sure to satisfy any chocolate cravings. The perfect hybrid of brownies and cookies; as decadent as a brownie but manageable like a cookie. They’re also a change of pace from the usual sugary holiday treats, and are a surefire way to delight friends. This recipe makes approximately 25 cookies. Click here for the original recipe that inspired me, and click here and here for different takes on the term “brownie cookies”.
1 package of dark chocolate or fudge brownie mix
1 ¼ cups of all purpose flour
¼ cup of packed light brown sugar
1 stick, or 8 tablespoons, of butter, melted and cooled
4 tablespoons of cold water
1 cup dark or semisweet chocolate chunks or chips
Preheat oven to 350F. Grease 2 baking sheets – the recipe makes about 3 ½ sheets of cookies, so be prepared to bake 2 to 4 rounds of cookies, depending on the size of your oven or baking sheets.
Whisk together flour, brownie mix, and brown sugar in a large mixing bowl.
Stir in eggs one at a time with a wooden spoon.
Stir in butter and water – the batter will be more like a dough.
Fold in the chocolate chips!
Drop generous tablespoonfuls of doughy batter on greased baking sheets, about 3 inches apart. Flatten the tops slightly.
Bake for 13 minutes. Remove from oven, and allow the cookies to finish cooking for 2 minutes on the sheet. Transfer to a cooling rack with a spatula, or eat straight from the baking sheet!