Total Time
48mins
Prep 30 mins
Cook 18 mins

The taste of brownies with the texture of a cookie.

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a