I'm completely over being cold. Here it is March, and my son is home on a snow day. That is not the norm for Oklahoma, and I'm not happy about it. The upside- it gives an excuse(like I'd need one anyways) to bake something yummy.
I've actually made a few batches of these Brownie Batter Cookies from Trisha Yearwood over the last couple of weeks. Everyone loves them! It is like having your own perfect little brownie- crisp edges, chewy middle- rich chocolate goodness. My husband's coworker called them Brookies, and as a perfect hybrid between a brownie and a cookie I think the name fits!
I have it stuck in my head that if you sub peanut butter chips for the chocolate chips in the recipe it would be amazing! I haven't tried it yet, so anyone who does leave a comment and let me know!
I stuck almost exactly to the original recipe, but one change made a huge difference in my different batches of cookies. A lot of the reviews I read said they got "Flat, thin cookies". But mine came out super puffy and fluffy. When it came time to make another batch, I realized I misread the instructions and instead of adding the flour to the batter- I added the batter to the flour. So this time I did it the right way- and guess what....thin, flat, spread out cookies. Still tasty, but let's just be cookie rebels and do what gets us the best cookie!
Seriously, be prepared to need a cold glass of milk with these babies!
Brookies (Brownie Batter Cookies)
Original Recipe by Trisha Yearwood
- 2 sticks butter, softened
- 1 1/4 cups granulated sugar
- 3/4 cup dark brown sugar
- 1 ounce unsweetened baking chocolate, melted
- 3 large eggs, at room temperature
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 tablespoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a stand mixer cream the butter, granulated sugar, brown sugar and melted chocolate until smooth. Add the eggs and mix until fully combined. Sift together the flour, cocoa powder, baking powder and salt in a large bowl. Add the batter into the flour mixture slowly until fully incorporated. Add the vanilla and fold in the chocolate chips.
Drop by generous spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 15 minutes. Allow to cool for 1 minute on the cookie sheet before moving over to a wire rack to finish cooling.
I hope you guys love these as much as we have! Be sure to leave a comment below and let me know how they turned out for you!