Sometimes a rainy, cold day just calls for baked goods. These cookies are the product of a rather dreary Saturday.
I first started thinking about brownie cookies when I saw my friend Kim, from Feed Me, Seymour, post these brownie cookies as a part of the virtual cookie swap that we both participated in. My cookies are a riff on a recipe that I blogged about in early 2013. You can find those brownie cookies here. The basic recipe comes from Joy the Baker’s original cookbook.
- 8 oz. bittersweet or semisweet chocolate
- 3 tbs unsalted butter
- 1 cup all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs
- 2/3 cup white chocolate chips
- 2/3 cup semisweet or milk chocolate chips
- 1/2 cup mini M&Ms
- more chocolate chips and M&Ms, for topping (optional)
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and set aside.
In a glass bowl, using the double boiler method, melt the chocolate and butter. Remove the bowl with the chocolate from the heat and allow it to cool for a minute.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Back to the bowl with the chocolate: Whisk the sugar and vanilla into the chocolate until combined. It’s going to look pretty grainy and not so great. That’s okay. One at a time, whisk in the eggs. Things should be looking much more like brownie batter now.
All at once, add the chocolate mixture to the flour. Stir until just combined. Fold in the chocolate chips and M&Ms.
By the tablespoonful, drop the batter onto the prepared cookie sheets. If desired, press a few chocolate chips into the top of the cookie. Bake for 11 minutes.
Remove the cookies from the oven. Again, if desired, press some more M&Ms into the top of the cookies. Either way, allow them to cool for about 5 minutes on the cookie sheets before removing them to a wire rack to finish cooling completely.