Soft, moist, and dainty, Chocolate Brownie Cookies are a way to bring the flavours of a classic fudge brownie to a sophisticated dinner party; this is how the rich, famous, and pretentious might indulge in a brownie!
A few weeks ago, John.e came home from work with a surprise for me – I love when he does that! It was a magazine full of holiday cookie recipes.
I’ve often turned down his offer to buy me a cookbook for two reasons. The first reason is that I really don’t want another book laying around, and the second is I’m a Pinterest addict and I can find anything I’m looking for there!
Despite that though, he came home with Ricardo’s Best Cookies magazine. (I think he was trying to soften me up so that I wouldn’t roll my eyes at his new Star Trek Wars magazine!)
Cookbooks: Are you a fan?
It’s worth noting that even though I’m not a huge fan of collecting cookbooks, there are a few cookbooks I have in my possession that mean the world to me. I have all of Ina Garten’s cookbooks – with the exception of one – and I have all of The Pioneer Woman’s cookbooks.
I’ve started collecting Nigella Lawson’s cookbooks too, even though I’ve not made any of her recipes to date. Her cookbooks read so well and I get totally lost in them.
Since I first published this recipe, my love of cookbooks has grown so much. They’ve changed. They’re no longer just a collection of recipes and pictures. Now, the good cookbooks have stories and almost a whimsical approach that makes me feel like I know the author. My collection is no longer so limited. But, I must buy them myself. I’m still very fussy about what makes a good cookbook!
Nevertheless, it was in Ricardo’s Best Cookies magazine that I found these lovely Chocolate Brownie Cookies. And, even though they were a Christmas suggestion, I think they are great any time of the year!
Unbeknownst to John.e though, I’m a huge fan of Ricardo! I used to watch his Food Network show – Ricardo & Friends – religiously, but I’ve not been able to locate it for the past few years. I’m not sure it’s still in syndication. However, his website has a vast collection of recipes, videos, and even a Ricardo store!
After leafing through the magazine, there were a few cookie recipes that stood out. This one particularly begged to be made. It’s such a simple recipe with very little ingredients, and the result was very good!
Substitutions and Add-ons:
I did make one change. The original recipe had much less flour which would have yielded a softer cookie. But, I prefer a more solid cookie, so I increased the flour by 1/2 cup. If you want a softer cookie, just use 1/2 cup less than the recipe I’ve provided below.
In the magazine, Ricardo suggests sandwiching two of the brownie cookies together with vanilla ice cream. I need to try that! But, trust me, Dear Reader, you don’t need ice cream to make these Chocolate Brownie Cookies any more special than they already are!
I think these Chocolate Brownie Cookies are the perfect way to serve up a classic, fudge-y, brownie taste in a classier fashion. These cookies are smaller and definately flatter, which will make them much easier to eat. Also, a classic bar-type brownie will yield about 16 bars. This recipe will give you 32 cookies!
I dusted the tops with a little powdered sugar. You an leave them plain too! You can also drizzle melted chocolate over top. There’s even the option of sprinkling the tops with nuts or sprinkles before baking them. But, in my opinion, simple is best, and these Chocolate Brownie Cookies are certainly that – simple!!
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Chocolate Brownie Cookies
- 1 cup dark chocolate chips
- 3 tablespoons butter
- 3/4 cup all purpose flour
- 1/4 teaspoon baking powder
- 2 large eggs
- 1/2 cup brown sugar, lightly packed
- Preheat your oven to 350 degrees.
- Using a double boiler, gently melt the dark chocolate and butter together. Allow the mixture to cool.
- In a large bowl, whisk together the flour and the baking powder and set aside.
- In another bowl, whisk together the brown sugar and the eggs.
- Add the egg mixture to the chocolate mixture and stir well to combine.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Using a small ice cream scoop (I used one tablespoon sized scoop), place mounds of the batter on silicone or parchment lined baking sheets. Be careful not to place the batter too close. The batter is thin and will spread.
- Bake, one baking sheet at a time, on the middle rack for 11 minutes.
- Allow cookie to cool on the baking sheet for two minutes before transferring to a cooling rack to set.
- Once fully cooled, dust the top with confectioner's sugar (optional) and serve.
- Cookies can be refrigerated, but will not retain the right taste and texture if frozen.
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