Brownie Batter Cookies
Ever since I had the brownie batter stuffed doughnut at Dunkin Donuts I’ve been trying to stuff everything with brownie batter. All of my creations were unsuccessful so I gave up and decided to try Trisha Yearwood’s brownie batter cookies. In my mind Trisha and I are good friends. I see her every year at the Teammates For Kids charity that we are involved with. Reality is…she has no idea who I am and if anything might vaguely remember me as the girl who is literally pregnant every single year with the hairy faced husband.
I told my husband that these were cookies that tasted like brownies to which he replied, “Why not just make brownies then.”
I didn’t answer him because I was too busy eating brownie cookies…er…cookie brownies. What-evs.
One important thing to check before you make these cookies is the expiration date on your baking powder. Mine had expired an embarrassingly long time ago.
I used a cookie scoop to make sure all of my cookies were the exact same size.
As with most brownies, the crucial step to making sure that your brownies are amazing and not ordinary is to slightly underbake them so that the centers are a bit gooey. Crucial step.
Brownie Batter Cookies
- 1 cup 2 sticks butter, softened
- 1 1/4 cups granulated sugar
- 3/4 cup dark brown sugar you can use light if that's all you have
- 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 and line a large baking sheet with parchment paper.
In a stand mixer with the beater blade attachment, beat the butter, granulated sugar, brown sugar and melted chocolate until smooth. Add the eggs and mix until combined.
In a separate bowl, add the flour, cocoa powder, baking powder and use a fork to mix together. Slowly add the flour mixture to the wet mixture and mix until combined. Add the vanilla and fold in the chocolate chips. The dough will be wet.
Use a cookie scooper to place dough onto the prepared baking sheet, about 2 inches apart. Bake for 9-11 minutes or until cookies are not glossy anymore. Do not overbake! The difference between an amazing cookie and a mediocre one is if it is baked correctly. Let cookies cool on the baking sheet, then transfer to a cooling rack.
Source: Trisha Yearwood