I am a big fan of brownies. They are chocolaty and gooey in the middle, and they just taste, well, heavenly. But sometimes they are just a mess to eat… In general, my go to dessert is cookies. They make the perfect individual serving sizes, and somehow I don’t feel as bad when I eat two cookies as I do when I eat two brownies. I’m not sure about my logic there, but hey, it works for me!
This recipe is the best of both worlds. You get the gooey chocolaty goodness of a brownie in the easily transportable, snackable cookie form. Voila, “I can’t believe they’re not brownie’s,” cookies.
- 1/2 cup butter (1 stick)
- 2 cups chocolate chips (I used semi-sweet)
- 3 large eggs
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup + 2 Tbsp brown sugar
- 2 Tbsp cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 1 1/2 cups flour
- 1/2 cup marshmallow bits
- 1/2 cup chopped pecans
Preheat oven to 350° F. Bring a pot with about an inch of water in it to boil. In a double boiler add the chocolate chips and the cubed butter. Reduce the heat on the water to medium low and place the double boiler over the pan of water. Stir occasionally until the butter and chocolate are melted.
Meanwhile, in the bowl of an electric mixer, beat the eggs, oil, sugars, cocoa powder, and vanilla extract for 2-4 minutes. The mixture will be runny.
When the chocolate is completely melted, remove the double boiler from the pan with a hot pad and wipe the bottom with a towel to remove any hot condensed water.
Carefully add the chocolate to the sugar mixture in a slow stream while the mixer is on. When most of the chocolate has been added, turn off the mixer and use a rubber spatula to transfer the rest into the bowl. Mix until the chocolate is completely combined.
In a separate bowl combine the flour, salt, and baking powder. Add the flour to the chocolate in two additions, mixing just until combined. Add the mini marshmallow bits and the pecans and mix until evenly distributed throughout the dough.
Line a baking sheet with parchment paper. Using a medium scoop, drop the dough about 2" apart. Bake for 10-12 minutes until the cookies are set and do not look doughy in the middle.
Remove the pan from the oven to a cooling rack and allow the cookies to cool for 3 minutes or so on the pan before removing them to the cooling rack to cool completely.
- If you are not a fan of the double boiler, feel free to melt your chocolate using your preferred method.
- Also, if you want to take this recipe up a notch you can omit the marshmallows and use high quality chocolate. The weight equivalent is about 12.3 oz.
What other fun treats do you think would be fun in cookie form?