At Home: Brownie Cookies

On this lazy Saturday, my sweet tooth was screaming at me.  I was really craving brownies, but Keith wanted cookies.  I looked around the cupboard to see what we had on hand.  Luckily I had both baking chocolate and semi-sweet chocolate chips plus walnuts.  Just the items needed for brownies.  For my next installment of What Micky Eats...At Home, I made a fun combination - Brownie Cookies.  These cookies have great chocolate flavor, chewy edges, and a slightly fudgy center.  Makes 20 - 30 cookies.


Brownie Cookies (Adapted from Erica's Sweet Tooth)

• ¼ cup unsalted butter
• 2 oz unsweetened baking chocolate
• 1½ cups semisweet chocolate chips, divided
• ¾ cup all purpose flour
• ¼ teasp baking powder
• ¼ teasp salt
• 2 large eggs
• ¾ cup granulated sugar
• 1 teasp vanilla extract
• ¾ cup walnuts, roughly chopped

- Preheat oven to 350 degrees.
- In a glass bowl, combine butter, unsweetened chocolate, and ¾ cup of the chocolate chips.
- Microwave for 1 minute intervals, stirring in between, until butter and chocolate are completely melted and smooth. Set aside to cool to room temperature.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer beat together the eggs, sugar, and vanilla.
- Reduce the speed to low and gradually add the dry ingredients into the egg mixture. Scrape down the sides if necessary and beat well.
- Add the chocolate mixture and beat well.
- With a rubber spatula, stir in the remaining ¾ cup chocolate chips along with the walnuts.
- Use a medium cookie scoop to form balls of dough and place 1″ apart on a Silpat or parchment-paper lined cookie sheet.
- Bake for 10 minutes. Allow cookies to rest on cookie sheet for 5 minutes, then transfer to wire racks to cool completely.