Brownie cookies

Apparently there is a type of cookie that is very popular and found in many cookie shops and malls… but I’ve never had them before!  Both a coworker and a friend remarked of a “shiny chocolate cookie” that they’ve seen in various locations, which tends to be crisp and shiny on the surface, then chewy and fudgy inside.  Hm, sounds more like a brownie to me!

My coworker dug around the interwebs for weeks trying to find this diamond in the rough, and finally came upon a recipe in the blog Cookie Madness that seemed to be what she was looking for.  Since the ingredients were very simple (you’ll most likely have most of it lying around your pantry), why not give it a shot?

Fudgy Brownie Cookies

Fudgy Brownie Cookies

Just a warning, Anna from Cookie Madness wasn’t lying when she says beating the egg makes a difference.  I don’t think I beat the eggs ENOUGH, and they weren’t as shiny as I expected.  Also, I’m hesitant to even classify these as cookies.  Sure, they bake in cookie form, but they have almost zero flour!!  It’s almost like I’m just baking balls of ganache with some flour and baking powder 🙂  In that sense, I prefer to call these brownie cookies to better illustrate their dual nature.

These cookies didn’t set as much as my other cookies, so my first batch (which I just dumped as rounded tablespoons) are more domed than preferred.  I recommend flattening the tablespoons a bit when laying them out.  Also, I think in the future I will opt for mini chocolate chips instead of regular chocolate chips, perhaps reducing the amount to a cup.  Finally, I opted to use my favorite bitter sweet chocolate and adding just a bit more sugar to the recipe.  When it comes to semi-sweet vs bitter sweet chocolate in recipes, it’s always best to use whichever chocolate you have that is better quality, since the cacao content is very similar, and you can adjust the sweetness by increasing or decreasing the sugar in the recipe.  Generally, bittersweet chocolate is preferred when baking anyway.

I’ll probably try these cookies again soon since the ingredients are so common anyway.  I just need to beat the eggs some more next time!
Brownie Cookies

Adopted from Cookie Madness’s Shiny Happy Chocolate Chip Cookies


  • 1/4 cup sifted all-purpose flour (1 oz)
  • 1/4 tsp. baking powder
  • 1/4 teaspoon salt
  • 8 oz chopped semi-sweet chocolate (62%) – I prefer high quality bittersweet chocolate, chopped into pieces
  • 4 tablespoons unsalted butter
  • 2 large eggs
  • 2 packed tablespoons brown sugar
  • 1/2 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1 1/2 cups chocolate chips (or mini chocolate chips)
  • 2/3 cup walnuts or pecans, chopped and toasted (optional)



1.  Mix together the flour, baking powder and salt; set aside.

2.  In a metal bowl set over a saucepan of barely simmering water, melt chocolate with butter. Alternatively, melt the butter in a microwave-safe bowl in a microwave for 30 seconds or until melted.  Then add the chopped bittersweet chocolate and stir until melted.  If the chocolate isn’t fully melted, heat some more in 15 second intervals, stirring between each interval – do not overheat!  Set aside to cool.

3.  Beat the eggs and sugar in a mixing bowl using a stand mixer with a whisk attachment for about 3 minutes.  Switch to paddle attachment and beat the melted chocolate mixture into the egg mixture on low speed.  Once fully incorporated, add the vanilla and mix.

4.  On low speed, slowly add the flour mixture and stir until just incorporated.  Once the batter is cool, stir in the chocolate chips and nuts with a rubber spatula.

Chill the batter

Chill the batter

5.  Chill dough for at least one hour.  If you chill overnight, you might need to let it “thaw” a bit before baking, because even in the fridge the chocolate/batter will harden up immensely.

6.  Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper or silicone mat.

Scoop in rounded tablespoons, should be flatter

Scoop in rounded tablespoons, should be flatter

7.  Scoop up rounded tablespoons of dough and set dough balls on parchment paper spacing about 2 ½ inches apart. Bake for 11-13 minutes. Let cookies cool on sheet for about 3 minutes, then transfer to a wire rack to cool.

Shiny brownie cookies!

Shiny brownie cookies!


3 Responses to “Brownie cookies”

  1. March 4, 2009 at 12:54 pm

    did they taste good? were they chewy? the ones in the mall are so chewy it sometimes sticks to my teeth. they also have these at central market (and probably whole foods!) 😀 i’m excited.

  2. 2 angrybaker
    March 4, 2009 at 1:25 pm

    Haha, yeah, they’re good but almost too fudgy to eat without milk!

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