Tobins' Tastes: Double Chocolate Chip Brownie Cookies

Thursday, May 12, 2016

Double Chocolate Chip Brownie Cookies

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Have you ever been in a dessert dilemma? In our house I would say we face one at least twice a week. What to make? What should we have as our treat this week? One of the biggest dessert debates Justin and I have is the brownie versus cookie question. 

A brownie means fudgey, chocolatey, gooey goodness but would they be too much? Too rich? A cookie on the other hand can be crispy, crunch, dunkable and easy to grab on the go which when the majority of your treats end up at a fire station is a very important quality. And so this week when I asked Justin want he wanted me to bake for his crew, he responded, "Can you make a brownie cookie? You know, a cookie that tastes like a brownie?" Done and done.

I was thinking that I wouldn't like these. I thought that they would be too dry or too crunchy. They were none of the above. It was like biting into the best part of a pan of brownies every time. Tons of that flaky crust that in my opinion are one of brownies best qualities. So chocolatey, so moist yet easy to eat, easy to grab and as Justin pointed out, you can dunk them in milk which is less acceptable to do with a huge chocolate brownie. 

Luckily most of these treats made their way to the fire station but we did keep a few at the house and after a great deal on strawberries at Target we decided to take them a step further. Stuffed with a layer of Lite Cool Whip and dotted with pieces of fresh strawberries these Brownie Cookies became the ultimate summer night treat. Rich, chewy cookies filled with cool filling and just a taste of fruit. Which in my opinion is all your chocolate should ever have. But that is an argument for another day : ) 


Double Chocolate Chip Brownie Mix Cookies
  • 1 box of chocolate chip brownie mix (I used Ghirardelli's Double Chocolate Brownie Mix)
  • 1/3 cup of vegetable oil
  • 2 eggs
  • 3 teaspoons of all purpose flour
  • 1/3 cup mini chocolate chips for sprinkling on top (optional)
1.) Mix together brownie mix, oil, eggs and flour. Consistency of batter will be in between that of regular brownie batter and cookie dough.

2.) On a lined or greased baking sheet, place rounded, tablespoon sized balls of dough. I used a oxo cookie scoop. 

3.) You can sprinkle the top of the dough with mini chocolate chips for even more chocolate goodness. 

4.) Bake at 350 degrees for ten minutes. Make sure to let cool before removing from the baking sheet. Store in an airtight container. 

Recipe adapted from I Take Joy

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