Brownie Cookies

Submitted by ratherbeswimmin

"The taste of brownies with the texture of a cookie."

 

• Ready In: 48mins
• Ingredients: 8
• Yields: 24 cookies

ingredients

• 1 1⁄4 cups all-purpose flour
• 1⁄2 cup unsweetened cocoa powder, sifted
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 10 tablespoons unsalted butter, at room temperature
• 1 1⁄2 cups sugar
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract

directions

1. Position oven rack in the middle of the oven; preheat oven to 375°; lightly butter two 12x15 inch cookie sheets; set aside.
2. In a bowl, whisk the flour, cocoa powder, baking soda, and salt until combined; set aside.
3. In another larger bowl, cream the butter and sugar using an electric mixer on medium speed.
4. Continue beating until pale yellow and thick, about 5 minutes.
5. Beat in the eggs and vanilla, just until incorporated.
6. Stir in the flour using a wooden spoon or rubber spatula, just until incorporated; do not beat.
7. Drop the batter by tablespoonfuls about 2 ½ inches apart onto prepared cookie sheets, making about 12 cookies on each.
8. Cover one cookie sheet loosely with paper or lint-free kitchen towel and set aside.
9. Place the other sheed in the oven and bake for 9 minutes (the cookies should be slightly soft, not cracked or hard).
10. Remove from the oven and let cool on the cookie sheet placed on a wire rack for 5 minutes.
11. Meanwhile, uncover the unbaked cookies and bake for 9 minutes.
12. Remove the partially cooled cookies from the sheet and let them cool completely on a rack.
13. Remove the second cookie sheet from the oven and repeat the cooling process.
14. Serve immediately, or cover the cooked cookies with plastic wrap for storage at room temperature; should stay fresh for about 2 days.
15. *Optional add-ins: stir in 1 cup of any of the following with the flour mixture—chopped pecans, chopped toasted hazelnuts, cocoa nibs, dried currants, mint chocolate chips, pinenuts, semisweet chocolate chips, white chocolate chips.