Why choose between a brownie and a cookie, when you can have both?

Makes 14 cookies

• Prep time: 15 minutes

• Baking time: 14 minutes

• Total time: 1 1/2 hours (includes chilling time)

• Equipment needed: cookie sheet, #20 cookie/ice cream scoop, electric mixer, parchment paper, dry measuring cups/spoons, liquid measuring cup, mixing bowls

See *Notes for more important tips/clarifications

What’s better than a brownie and a cookie? Well, a brownie cookie, obviously.

I’ve always been a sucker for a gooey & fudgy brownie. Growing up, a Betty Crocker brownie mix was a staple in our pantry. We’d throw ‘em together for a party, family get-together, or just a little treat for ourselves - complete with our own fun additions. Peanut butter chips and a swirl of raspberry jam were my picks. But my absolute favorite part has always been the combination of the gooey center and chewy and crispy edges. Aside from a classic Nestlé Toll House chocolate chip cookie, brownies have always been one of my favorite desserts.

So, why settle on one when you can have both? Enter: these brownie cookies.

I took everything I love about a brownie and a good chocolate chip cookie and created a pretty fantastic mashup. Melting the chocolate with the butter creates the same fudgy-ness you get in a brownie (giving these cookies their gooey center). The dutch-process cocoa powder + the little bit of dark brown sugar makes the cookies chewier and richer in flavor (giving them their chewy and crispy edges). And beating the eggs and sugar for a few minutes on high gives the cookies that classic shiny, crinkly brownie top!

These fudgy brownie cookies really are the best of both worlds - like a corner and a middle brownie piece all in one! The texture and rich chocolate flavor are really what makes them so special. So next time you can’t decide whether to make a brownie or a cookie, well, you know what to do.

Ingredients:

• 10 ounces semi-sweet chocolate (chips or chopped)

• 1/2 cup/1 stick (115 grams) unsalted butter

• 2 tablespoons vegetable shortening

• 1 1/4 cup (160 grams) of all-purpose flour

• 1/4 cup (26 grams) dutch-process cocoa powder

• 1 teaspoon baking powder

• 3/4 teaspoon fine sea salt

• 1 teaspoon espresso powder

• 1 cup (200 grams) white sugar

• 1/4 cup (50 grams) dark brown sugar

• 2 whole eggs + 1 egg yolk, room temperature

• 2 teaspoons vanilla extract

• 1/2 cup semi-sweet mini chocolate chips

*Notes

• Take the eggs out 30 minutes before you’re ready to bake to get them to room temperature.

• Melting the chocolate with the butter and shortening helps give these cookies their gooey and fudgy center.

• The dutch-process cocoa powder helps give the cookies a deeper, richer chocolate flavor and helps give them their chewy and crispy edges.

• Beating the eggs and sugar for 5 minutes until frothy helps create the classic shiny and crackly top like a brownie.

• Why an extra egg yolk? Egg yolks are high in fat, adding additional richness to the cookies. The extra egg yolk also helps create a tender and chewy cookie

• Chilling time: Chilling the cookie dough in the fridge for 1 hour helps to solidify the melted chocolate, butter and shortening, preventing them from spreading too much in the oven.

• Storing instructions: These cookies will keep for about 3 days at room temperature, stored in an airtight container. I recommend heating them in the microwave for 10 seconds before eating one.

How to make Fudgy Brownie Cookies:

1. Using a microwave-safe bowl, melt the chocolate, butter, and shortening in the microwave in 30-second increments until completely melted, stirring in between each increment. Set aside to cool slightly as you complete the other steps.

2. In a medium bowl, whisk the flour, cocoa powder, baking powder, salt, and espresso powder until combined.

3. In a large bowl using a hand mixer or a stand mixer with a paddle attachment, whip the sugar and eggs on high speed for a full 5 minutes. It will look frothy and lighter in color.

4. Add the vanilla followed by the mixture of melted chocolate, butter and shortening in a slow and steady stream on low speed until fully combined.

5. Add the dry ingredients in two additions and mix on low speed by hand until just combined. Don’t over-mix. Finally, mix in the mini chocolate chips.

6. Cover and chill the cookie dough for 1 hour in the fridge.

7. Preheat your oven to 350°F and prepare 2 half sheet trays with parchment paper. Scoop dough into balls, rolling them to make them slightly taller before you place them on the tray 2-3 inches apart, no more than 8 cookies per tray. Bake for 13-16 minutes until the edges look set (the center will still look quite soft and gooey but will set up more as they cool). The less time you bake them, the more gooey they’ll be in the center.

8. Remove from oven and let cool for at least 10-15 minutes until you dig in. The shiny, crinkly brownie-like tops should form as the cool on the baking tray. Enjoy!