Friends, do you love Brownies? Do you love cookies? Then this recipe is for you! I personally only like chewy cookies, none of those hard crispy ones, no sir. I don’t so much love cake either. Unless its really chewy and moist. There’s a theme here. If I can combine a chewy brownie into anything I will.
Ages ago I tried out a recipe from Joy the Baker (Who taught me the true joy of browned butter by the way) for her version of a Brownie Cookie. It is the base for this recipe which I have adapted to my own preferences.
How did they get the name OMG Brownie Cookies? Well I took a batch to work and once my co-workers dug in I instantly became the hero of the day. My co-worker Ron declared them “Katie’s OMG Cookies” and a name was born.
INGREDIENTS
- 10 OZ Dark Chocolate Chips (I like Ghiradelli 60%)
- 3 TBS Unsalted Butter
- 1 C All Purpose Flour
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Tsp Espresso Powder
- 1 Tsp Vanilla
- 3 Eggs
- 1/2 Bag (about 5 oz) of Reeses PB Chips (or your choice)
Step 1
Melt that Butter and Dark Chocolate in a Double Boiler. Eat a few chips while you are at it. You need something to carry you to the end. Once your chocolate is melted pull it off the heat and let it cool a little, you want it to stay melted but not molten (or later you will cook the eggs).
Step 2
Combine all your dry ingredients in a bowl and set aside for later.
Step 3
Now take the sugar, powdered espresso and mix it into the chocolate. Once its mixed together well, add in the vanilla and 3 eggs. You can do this in a mixer but due to the quarantine apocalypse I decided I needed the upper body exercise and did it by hand.
Step 4
Combine your wet and dry ingredients together. The classic baking two step. First wet, then dry. Wax on, wax off.
Step 5
Grab a bag of your favorite candy/chocolate chips. I am a sucker for peanut butter and chocolate combos always. I like to just have a bag of Reeses PB Chips on hand at all times. I fold in about 1/2 a bag. And I’ll tell you something… If you want a whole bag you just go right ahead. I won’t judge.
Step 6
Now scoop up some nice sized dough balls and get them on a parchment or Silpat mat. I love this one I got a few years back from Costco because it has the placement markings. I don’t know why but that just delights me to scoop a cookie right on the mark.
I also became a huge fan of the “cookie scoop” after doing events with my friend Joann. You can’t beat a cookie scoop for keeping your cookies evenly sized and the release lever is the bomb. I remember back in the old days when I made cookies with my mom and it was two spoons and one scraped the dough off the other. My mother clearly didn’t know the joys of the scoop. In fact maybe she needs a scoop? Don’t read this mom! (Next present idea acquired)
I find this recipe makes 18 cookies with my scoop size. I only baked 12, and the other 4 are in the freeze flash frozen for a future chocolate emergency.
Step 7
Bake those bad boys at 325 for 13 minutes. They will be chewy at this phase, but that’s what we like! When you take them out of the oven leave them on the pan to cool on a cookie rack for at least another 5 minutes. They will finish setting up. If you try to scoop them off at this stage they will still be too gooey.
Step 8
Pour yourself a big ‘ol glass a milk and get yourself an OMG Brownie Cookie. Enjoy and be satisfied at your baking prowess.