Especially now that Joy the Baker posted a comment on my entry about the Cran-Banana Bread, I’m happily searching through her site for more recipes to try. Here’s a winner called Chocolate Brownie Cookies which she says she got from King Arthur Flour.
So what makes them brownie cookies? Well, they’re very chocolatey. And super soft, like almost too soft to be cookies. And they have that cool shine on top. Usually I associate that shine with brownie mixes (which I do not use), but how can you not love the way the surface of the cookie picks up the light?
I underbaked some of them like the photo above. I warned friends and family about the underbaked cookies because they were almost gooey inside, but everyone seemed to want to try those specifically.
The properly baked ones were awesome too. You can see here they were just a bit lighter and thicker.
A few tweaks… I didn’t have espresso powder, but I’d totally try that next time. I had to throw in some semi-sweet chocolate with the bittersweet because I didn’t have enough. And I added chopped walnuts because, well, I love nuts in my brownies and figured I’d love them in these cookies too. The brownie cookies were a pretty major hit. Thanks, Joy.
I'm Justin Schwartz, a cookbook guy and occasional food writer, and this blog is about what I'm up to these days. I'm the author of Veg Out Vegetarian Guide to New York City and The Marshmallow Fluff Cookbook. You can email me at justin at justinschwartz.com. I'm also on Instagram.
A lot of the books I write about are ones I've edited, so my opinions are very biased. And if I didn't work on the book, someone probably gave it to me for free. So keep that in mind before you take my word for it. Sometimes I just like to give a shout-out to my friends. And oh yeah, my opinions have nothing to do with my employer...
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