Brownie Cookies

By • January 19, 2013 1 Comments

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Author Notes: These cookies are just the things you need when a chocolate craving strikes! They’re also excellent cookies to use for making decadent ice cream sandwiches.Maria Zizka

Makes 12 cookies

  • 4 ounces semisweet chocolate, broken into pieces
  • 2 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1 large egg
  • 1/3 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  1. Melt the chocolate and butter in a double boiler. Just as soon as most of the chocolate is shiny and smooth, remove from heat and set aside to cool.
  2. Preheat oven to 350ºF and place a piece of parchment paper on a cookie sheet.
  3. In a small bowl, combine flour, baking soda, and salt.
  4. In a large bowl, whisk together the egg and sugar for about 3 minutes, or until light and fluffy. Stir in vanilla extract. Slowly pour in the chocolate-butter mixture, and then add the flour mixture.
  5. Scoop 12 cookies onto the sheet pan, leaving 2 - 3 inches between each. Bake 12 minutes, rotating the pan halfway through the baking time. The cookies will be soft and chewy. Let them cool for a few minutes on the hot sheet pan.

More Great Recipes: Chocolate|Cookies|Desserts|Brownies

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12 months ago Lauren Wohl-Sanchez

Have to leave a comment on this one, if only to alert others. This recipe was a disaster for me. I have not had any problems with any other food52 recipes but I wish I had followed my gut and stuck to recipes that have been reviewed. Caveats: I was in a rush, and I had to QUADRUPLE this recipe. I mean, who goes to all the trouble for 12 COOKIES?! So, I suppose it's entirely possible that I miscalculated, even though I checked and rechecked, or that it's a recipe that for some reason you can only make in small batches. Otherwise, I have no clue. There wasn't enough flour to make this into anything — the mixture resembled pudding when all the ingredients were added. In a panic, I added extra flour until it resembled cookie dough and baked them. Texture was dry (no surprise) and taste was at best unremarkable. What gives? I hope someone else tries these and submits a review, if only to prove me wrong and uphold my high regard for anything food 52 posts.