I love brownies but when I make brownies, they’re gone in 10 seconds flat. Brownies comes in batches of a max of 9 squares and that’s just not enough for my boys. So I figured out a way to make brownies that are cookies.
Originally, I used a “chocolate crackle cookie” recipe from the back of a box of brownie mix.
Looks pretty good, tastes good too, but a little processed. If I was really going to make these cookies, I wanted to make them from scratch. For the second batch I used peppermint extract, but it was kind of too much. I finally came up with the perfect recipe on the third try.
Yield: about 40 cookies depending on how big you make the cookies
Total Time: 30 minutes (to bake one batch)
1/2 cup unsweetened cocoa
2 cups flour
1 1/2 cups sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons vegetable oil
1 bag (12 oz) semi sweet chocolate chips
1 cup butter (2 sticks)
1/2 cup confectioner’s sugar
Preparation and Cooking
1) Take a large mixing bowl and combine the sugar, brown sugar, and butter.
2) Add the eggs, vanilla extract, and vegetable oil to the mix.
3) Add the cocoa and flour.
4) Making sure the cookie batter is fully mixed, add the chocolate chips.
5) Line a couple of baking sheets with parchment paper or grease the cooking sheets with spray oil or butter.
Now it’s time to get your hands dirty.
6) Turn the oven to 350 degrees.
7) Put the confectioner’s sugar in a small bowl.
8) Take about a tablespoon of batter and roll it into a ball with your hands. It will be messy.
9) Then roll the ball into the confectioner’s sugar, making sure to coat it completely.
10) Place on the baking sheet, giving enough room for about 12 cookies to a sheet.
11) Bake for 11-13 minutes.