Boxed brownies were suuuuuch a sleepover staple when I was little. We’d always make them at my friend Sara’s house. Everyone was of the undercooked camp, meaning, you cook the brownies until they’re just done so they’re super fudgy and moist. I always wanted a gooey piece from the center, and one from the corner (so you got that nice chewy brownie texture). I apparently really knew my way around the brownie pan at the ripe age of nine. I was immediately thrown back to those sleepovers when I spotted these chocolate brownie cookies in this month’s Bon Appétit. I was also simultaneously blown away by how easy they were to make, comprised of little more than powdered sugar, cocoa powder, and eggs. The best part though? Within each cookie you get that fudgy center and the chewy edge. I swear! It’s really uncanny how alike they taste. And I can’t help but include the blurb they had at the top of the recipe in the magazine – “If a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent creation.” Hello, lover!
Chocolate Brownie Cookies slightly adapted from Bon Appétit
Makes 2 dozen cookies
- 3 cups powdered sugar (regular or gluten free)
- 3/4 cup unsweeted cocoa powder
- 1 tsp. kosher salt
- 2 large egg whites
- 1 large egg
- 4 oz. bittersweet chocolate chopped
Place racks in the lower and upper thirds of the oven; preheat to 350°.
Whisk powdered sugar, cocoa, and salt together. Then whisk in eggs white and egg (batter will be very thick). Fold in the chopped chocolate. Spoon batter by the tablespoon full onto 2 parchment lined baking sheets, spacing 2″ apart (I also sprayed my parchment paper with non stick spray since I found the cookies to be sticking).
Bake, rotating sheets once, until cookies are puffed, cracked, and set around the edges, 12-14 minutes (I found baking for 7 minutes, then rotating, then baking for 5 more minutes worked best for me) .
Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up). Dust with powdered sugar if desired and serve. Cookies can be baked three days ahead. Store airtight at room temperature.