Got some brownie cravings but don't want to make a full batch? Make these one-bowl brownie cookies instead!
I just came back from a whirlwind trip. My family and I spent a few days in Disney for a surprise trip for Addie (she had no idea where we were going and thought she was going to school that morning). Then, the day after we returned, I flew to California for work. I came back exhausted, having only slept 3 hours the day my flight landed since it was delayed and I had to get up for work in a few short hours.
Despite my lack of sleep, I craved chocolate.
While brownies are usually my go-to dessert, I wanted to try something different. I didn't want to dirty too many dishes so made these one-bowl brownie drops. This recipe came from Food & Wine's Best of the Best edition, so I knew they had to be pretty awesome.
And they were. The cookies had nice crisp edges and were soft and chewy in the middle. They tasted just like a batch of brownies, except in cookie form. I did see that one of batch of cookies got slightly underbaked. I rotated my pans halfway, but the pan on the bottom level of the oven didn't get fully baked. Not to worry though - I'm a fan of ooey gooey desserts so I happily kept those for myself.
One bowl brownie drops
- 4 ounces unsweetened chocolate, chopped
- 5 Tablespoons unsalted butter
- 1 and 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/3 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
Preheat your oven to 350 degrees F. Line two cookie sheets with parchment paper or silicone mats and set aside.
In the bowl of a stand mixer set over a simmering pot of water, melt the chocolate and butter together. If you don't want to wait that long and don't mind dirtying another bowl, simply melt the chocolate and butter in a microwave; then transfer to your bowl.
Remove the bowl from the heat and add the sugar, eggs and vanilla extract. Mix on medium speed (with the paddle attachment) or until thoroughly combined. Add the baking powder. Turn the mixer off and fold in the flour with a spatula until a few dry streaks remain. Then fold in the chocolate chips with a spatula.
Using a cookie scoop (or two spoons), scoop out some batter onto the cookie sheet, placing each dollop at least 2 inches apart.
Bake in your preheated oven for exactly 12 minutes, rotating the pans halfway through baking.
Allow the cookies to cool slightly before transferring to a wire rack to fully cool.
Cookies should be stored in an airtight container at room temperature and will keep for about 3 days.
Yield: About 24 cookies
Source: Barely adapted from Food & Wine: Best of the Best, volume 15; originally from Desserts from the Famous Loveless Cafe by Alisa Huntsman