Chewy Chocolate Brownie Cookies
March 28, 2014
7 Comments
When I was little my dad would plan trips to New York City for our whole family. We’d go to FAO Schwartz, have nice dinners (which I loved even as a kid!), and always see a Broadway production.
I vividly recall the pure awe I felt walking into the Majestic Theatre to see my first Broadway Production, The Phantom of the Opera. It was magical and still makes me smile every time I think of it.
Last week Chris and I ventured into New York City to see the Broadway show Waiting for Godot. I am still in shock that I got to see Patrick Stewart and Ian McKellen in person on stage!
They were both fantastic, looking at home and totally in their element on stage. The Associate Press summed it up well: “Theater gods at their peerless best!” I definitely second and third that sentiment 🙂
Although New York City is famous for its classic soft cake-like black & white cookies today I’m sharing a recipe for a different type of black & white cookie… a chocolate brownie cookie packed with white chocolate chips!
The base of these cookies is rich and chocolate-y while the white chocolate chips add little pockets of sweetness that burst in your mouth. They are super easy and super delicious! Enjoy!
Chewy Chocolate Brownie Cookies
Ingredients
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1 cup + 1 tablespoon flour
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¾ cup unsweetened cocoa powder
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¼ teaspoon baking soda
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1/8 teaspoon baking powder
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¼ teaspoon salt
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1 egg + 1 egg yolk
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1 teaspoon vanilla extract
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7 tablespoons butter divided into 4 semi-equal sized pieces
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¾ cup dark brown sugar
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2 cup white chocolate chips
Instructions
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Heat butter in microwave until ¾ of the way melted, about 30 seconds. Set aside.
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In a medium bowl sift together flour, cocoa powder baking soda, baking powder, and salt. Set aside.
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In a small bowl whisk together egg, egg yolk, and vanilla.
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Using an electric (stand or handheld) mixer cream together butter and brown sugar until combined. Add egg-vanilla mixture until combined.
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Slowly add in dry ingredients until just combined. Gently fold in chocolate chips. Refrigerate dough for at least 30 minutes.
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Once dough is cooled, preheat oven to 350 degrees and line a cookie sheet with parchment paper. Form balls of dough with 3-4 tablespoons of dough each and arrange on cookie sheet. Bake until centers just start to set, about 10 minutes. Let cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Enjoy!
Lisa
These cookies were delicious! Nice and fluffy. I put my eggs in warm water to get them close to room temperature.
Karen
Hi Lisa! I’m glad you enjoyed the cookies. I’ve heard that using eggs and milk at room temperature can help improve the texture of cookies – thanks for sharing your tip! 🙂
jen
Is the cocoa powder unsweetened?
Karen
Hi Jen! Yes, I used unsweetened cocoa powder. Thanks for asking for clarification – I’ll update the recipe. Enjoy the cookies 🙂
Chantal Fray
Mmm!! Must try!
Karen
Thanks Chantal! Definitely let me know if you give them a try 🙂
dina
they look yummy!