Prep 30 mins
Cook 18 mins
The taste of brownies with the texture of a cookie.
- 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
- Position oven rack in the middle of the oven; preheat oven to 375°; lightly butter two 12x15 inch cookie sheets; set aside.
- In a bowl, whisk the flour, cocoa powder, baking soda, and salt until combined; set aside.
- In another larger bowl, cream the butter and sugar using an electric mixer on medium speed.
- Continue beating until pale yellow and thick, about 5 minutes.
- Beat in the eggs and vanilla, just until incorporated.
- Stir in the flour using a wooden spoon or rubber spatula, just until incorporated; do not beat.
- Drop the batter by tablespoonfuls about 2 ½ inches apart onto prepared cookie sheets, making about 12 cookies on each.
- Cover one cookie sheet loosely with paper or lint-free kitchen towel and set aside.
- Place the other sheed in the oven and bake for 9 minutes (the cookies should be slightly soft, not cracked or hard).
- Remove from the oven and let cool on the cookie sheet placed on a wire rack for 5 minutes.
- Meanwhile, uncover the unbaked cookies and bake for 9 minutes.
- Remove the partially cooled cookies from the sheet and let them cool completely on a rack.
- Remove the second cookie sheet from the oven and repeat the cooling process.
- Serve immediately, or cover the cooked cookies with plastic wrap for storage at room temperature; should stay fresh for about 2 days.
- *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.