Brownie Cookies

Last week was busy with evening meetings, taking dinner to friends who had a new baby, nonstop torrential downpours and regular life stuff. I had not made these cookies in almost a year so whipped up a double batch to share for several events and was reminded how perfect they are. I can’t take credit for the recipe but share it freely because this is one fantastic cookie.

Life on Van Island

Forgive the single cookie. The rest magically disappeared.

Brownie Cookies
adapted from Smitten Kitchen
yield: ~2 dozen

1/2 cup butter or margarine
1 cup  brown sugar
2 tablespoons white sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa powder
1 cup flour
2/3 cup chocolate chips

Heat oven to 350°F. Soften butter/margarine and cream in sugars until mixture is light and fluffy. Mix in eggs, one at a time, then vanilla. Sift together soda, salt, cocoa and flour and add with chocolate chips, mixing until combined. The batter will be quite thick and sticky- refrigerating for 20-30 minutes firms it up and makes it easy to scoop

Scoop into small mounds (about 1 1/2 tablespoon in size) and space evenly on parchment or nonstick baking mat-lined baking sheets, allowing room for them to spread a little. Bake for 11 to 12 minutes. They will look underbaked but take them out anyway and let set on the baking sheet for 5 minutes before transferring to a cooling rack. Slightly underbaking these cookies gives them a soft, fudgy center which is what makes them so special.

Life On Van Island

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