Brownie Batter Cookies
3
dozen cookies
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
1 c
(2 sticks) salted butter, softened
1 oz
unsweetened baking chocolate, melted
1 ¼ c
granulated sugar
¾ c
firmly packed dark brown sugar
3 lg
eggs, at room temperature
2 ½ c
all-purpose flour
½ c
unsweetened cocoa powder
1 ¼ tsp
salt
1 ¼ tsp
baking powder
1 tbsp
vanilla extract
1 ½ c
semisweet chocolate chips
Trisha Yearwood cooks up wholesome dishes that don’t compromise on taste or flavor in Trisha’s Table.
It seems like my friends and I are always thinking up ways to combine our favorite foods into one recipe! These cookies were the result of one of those, “Hey, what if . . .” conversations. I mixed my favorite chocolate chip cookie dough with my mama’s classic brownie recipe, and the result is beyond heavenly.
Directions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Using an electric mixer fitted with the paddle attachment, beat the butter, chocolate, and sugars until smooth. Add the eggs, one at a time, mixing well after each addition.
- On a sheet of waxed paper, sift together the flour, cocoa, salt, and baking powder and add slowly into the butter mixture until smooth. Add the vanilla and fold in the chocolate chips.
- Drop the cookies by heaping tablespoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 12 to 15 minutes, or until just browned around the edges, but still soft in the center.
- Remove the baking sheet from the oven and transfer the cookies to a rack to cool completely, about 10 minutes.
Reprinted from Trisha’s Table. Copyright © 2015 by Trisha Yearwood. Interior photographs copyright © 2015 by Ben Fink. Cover photograph copyright © 2015 by Peggy Hagopian. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
