Fudgy Brownie Cookies

June 1, 2011 § 1 Comment

These are amazing, and yet one of the strangest cookies I have made recently. The cookie dough is more like the consistency of a cake batter, but it tastes like chocolate mousse and somehow when they get cooked they acquire the texture of a brownie. Weird, I know. But they are worth it, all 16-oz-of-chocolate-worth it. I made these because as I mentioned we are moving out of our apartment soon and I am trying very, very hard to eat our way through a very well stocked pantry. Our transportation will be very limited, so there won’t be much room for food items. So using a whole pound of chocolate in one batch of chocolate sounded like a good idea, and oh boy it was.

All of this moving out craze has gotten me into a food frenzy. I’ve made more baked goods in the last couple of days than I have in the last few months put together. Our cookie tins are overflowing, and our tummies are full but we will soldier on until its all gone! After running out of flour yesterday we have finally put the baking on pause. Only a temporary pause.

Did I mention that these have toffee in them? Oh yeah, delicious crunchy bits of toffee right in the cookie that leave amazing little gooey pockets of sweetness. So, good. But for those of you that may not be so enthusiastic about toffee bits in cookies, I would recommend switching out the toffee for some peanut butter chips or even some more chocolate chip–like these cookies don’t have enough chocolate already. Then again, it is hard to have too much chocolate.

I only baked half of a batch and rolled the other half out into a cookie log, wrapped it up in plastic and stuck it in the freezer, so next time a chocolate craving hits we are ready to go. Call me Miss Prepared.

Fudgy Brownie Cookies with toffee

Adapted from Epicurious.


1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped


Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 13 minutes. Cool on sheets.

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