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Chocolate Brownie Cookies

June 26, 2008 by Joy the Baker 108 Comments

I have birds.

Living in Los Angeles is like living in a jungle.  Instead of dense tropical trees and dangerous pumas, Los Angeles has obnoxious cars and… actors.  There is very little visible animal life besides dogs on leashes, squirrels rummaging through the trash bins and pigeons just walking around being pretty gross.

But I have birds.  I call them my Midnight Song Birds.  They live in the tree outside my bedroom window and sing to one another all night long.  All night!  Sometimes I’ll be up until 1 in the morning and the birds are still going at it.  They keep up the chatter all night long.

I’ve come to love sound of these birds chirping as I fall asleep.  It helps erase the occasional helicopter or  paramedic siren. My birds sound beautiful.  And though they sound completely out of place at 1 in the morning, they remind me to be thankful for the little things- like the simple joy of chirping birds, or chewy chocolate cookies.

How about some cookie adventures?  Follow me.

I’m convinced that these cookies are actually brownies in disguise.  They’re super soft, full of chocolate, and my favorite part- they have that brownie crackled skin on top.  I think it’s the slightly flaky chocolate top and soft center that won my heart.

Topped with darling chocolate covered sunflower seeds, these cookies are perfect to snack on with a glass of cold milk sitting in front of the TV watching dvds of Big Love… or maybe that’s just me.

Chocolate Brownie Cookies

recipe from King Arthur Flour

Print this Recipe!

yields 26 cookies without chips, 30 cookies with chips

8 ounces bittersweet chocolate (chopped or in chips)

3 Tablespoons (1 1/2 ounces) butter

1 cup sugar

3 large eggs

1 teaspoon espresso powder

1 teaspoon vanilla

1 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoons salt

1 cup chocolate chips (optional)

In a double boiler, or in the microwave, gently melt together the chocolate and butter.  To avoid heating the chocolate too much and possibly burning it, the best method is to heat till the butter is melted and the chocolate has partially melted, then remove from the heat.  Stir till all the chocolate melts.

In a separate bowl, beat together the sugar and eggs till they’re thoroughly combined.  You don’t need a mixer, just do it in a medium sized bowl with a wooden spoon.   Add the hot melted chocolate, then stir in the remaining ingredients, including the chocolate chips, if you’re using them.  Refrigerate the batter like dough for 1 hour, to make it easier to handle.

Preheat the oven to 325 degrees F.  Lightly grease (or line with parchment) two baking sheets, three if you have them.

Drop the cookie dough by the tablespoonfuls (about the size of a small ping pong ball) onto the prepared baking sheets.  A tablespoon cookie scoop makes this task extremely simple.  Leave about 2″ between the dough balls, as they’ll spread as they bake.

Bake the cookies for 11 to 12 minutes, until their tops are shiny and cracked.  They won’t crack until the very end, so keep a close eye on them; when they’re cracked all the way across the top surface, they’re done.  The point is, you want these baked all the way through, but just barely; additional baking makes them more crisp rather than chewy.  Remove the cookies from the oven, and top each with a kiss-shaped chocolate, a bittersweet chocolate wafer, or a chocolate covered sunflower seed.  Wait 5 minutes then transfer the cookies to a wire rack to cool.

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Filed Under: Chocolate, Cookies, Recipes

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Reader Interactions

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  1. yi-jang

    September 15, 2012 at 5:13 am

    hi joy!
    i was wondering, does the batter freeze well? i loved your idea for the whole wheat chocolate chip dough balls and wanted to apply it here. just wondering if you’ve done that before!

    thanks. :)

    Reply
  2. Carly

    April 6, 2012 at 9:56 am

    Cookies done! They didn’t spread at all, but they look cute and taste amazing!!!! Will save and keep again!

    Reply
  3. Carly

    April 6, 2012 at 9:29 am

    I’m cooking these now…I used unsweetened chocolate and peanut butter chips. I put the cookie dough in the fridge and ran some errands and it is very stiff…hard to scoop. That being said, the dough tastes amazing and I can’t wait to try them cooked!! Will post with an update :)

    Reply
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Trackbacks

  1. party | Scramble says:
    June 30, 2014 at 7:18 am

    […] decided to make fruit kebabs (rainbow & magic watermelon wands!), as well as Brownie Cookies from Joy the Baker, and Banana Cupcakes with cinnamon & honey frosting from Mini […]

    Reply
  2. party | Scramble says:
    June 29, 2014 at 6:36 pm

    […] inspiration. I decided to make fruit kebabs (rainbow & magic watermelon wands!), as well as Brownie Cookies from Joy the Baker, and Banana Cupcakes with cinnamon & honey frosting from Mini […]

    Reply
  3. [october 2013] | An Abundance of Life says:
    October 30, 2013 at 8:12 am

    […] I took Joy the Baker’s chocolate cookie recipe and fiddled to make some chocolate-almond-coconut cookies that were DELISH. HELLO. I also adapted […]

    Reply
  4. Friday Five: Blog Lovin’ | Cooking With Cara says:
    April 19, 2013 at 5:59 am

    […] as if she were talking directly to you. Her pictures are also crazy beautiful. Favorite recipes: chocolate brownie cookies and peanut butter banana […]

    Reply
  5. A Feast Fit for Mad Men (or Mad Women) | Cooking With Cara says:
    April 10, 2013 at 6:00 am

    […] and not necessarily in theme, were chocolate brownie cookies from Joy the Baker. These treats really are the best of both worlds: a brownie and a cookie wrapped […]

    Reply
  6. Links I Loved | frame of reference says:
    March 1, 2013 at 6:12 am

    […] up these chocolate brownie cookies, and will gladly be doing so again in the future. I skipped the added candies on top and used […]

    Reply
  7. Birthday Brownie Cookies « Feeling Full says:
    October 10, 2012 at 8:32 pm

    […] brownie cookies bearing a monogram of sorts. Thanks to Joy the Baker (not the same person), I found a quick recipe that was just what I hoped it would be–a brownie in cookie form. Her sunflower seed […]

    Reply
  8. Browniecookies med to slags chokolade says:
    July 29, 2012 at 8:40 am

    […] Cookies eller brownies? Brownies eller cookies? Browniecookies? Og derfor endte valgte på disse, som jeg så for nyligt på min yndlingsbageblog, nemlig Joy the Baker (som desuden også har en […]

    Reply
  9. {food} chocolate brownie cookies… « Sparkling and Sweet says:
    June 18, 2012 at 7:17 am

    […] that my husband loves but have been wanting to switch up for awhile. I found this fun recipe for brownie cookies  on Joy the Baker and gave it a […]

    Reply
  10. Peppermint Chocolate Brownie Cookies says:
    January 15, 2012 at 12:30 pm

    […] named baking blog Bake Me Away – BMA’s Jessica, in turn, adapted her recipe from Joy the Baker, so this recipe is a textbook example of how bakers just can’t leave well enough […]

    Reply

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