There are so many great things about brownies. They are unparalleled in their chocolate flavor among other baked goods because you can use a lot of chocolate without the texture suffering (in fact, the chocolate creates the fudgey texture we’re going for). They’re are moist, rich, and super easy to throw together.
But don’t think that I love cookies any less. Cookies beat brownies in some areas, too. For instance, a brownie, while being delicious, is not the most pretty thing out there. Cookies, however, can look pretty darn glamorous (especially these, with their crackly top). Cookies are neatly portioned out and perfect size for dipping into milk. Also, they bake faster, which is nice because who likes to wait for 40 minutes for their treat to come out of the oven? More like, 15 minutes or less because that chocolate needs to be in my belly, pronto.
Instead of a cookie vs. brownie war, what about a compromise? If these cookies are a compromise, I need to be making compromises more often! These cookies are more like the best of both worlds! We take what we love about brownies and combine it with what we love about cookies to make something awesome.
Chocolate Brownie Cookies with Pecans
Adapted from the Clinton St. Baking Company Cookbook
2 tablespoons unsalted butter
2 cups chocolate chips (I like a mixture of semisweet and bittersweet)
2 large eggs
3/4 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt, plus more for sprinkling on top after baking (optional)
1 cup pecans, toasted and cooled
Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
In a large bowl, melt the butter and 1 cup of the chocolate. You can do this in the microwave or in a double boiler. Set aside to cool. Meanwhile, chop the pecans finely and whisk together the flour and baking powder in a small bowl.
Add the eggs, brown sugar, and vanilla to the melted chocolate and whisk until combined. Add the flour mixture and stir gently until just combined. Stir in the pecans and the remaining 1 cup of chocolate chips. Scrape the batter into a shallow dish like a pie plate. Freeze for 10 to 15 minutes, until the dough hardens and is scoop-able.
Scoop heaping tablespoons of dough onto the cookie sheet. Bake for 11 to 12 minutes until the tops are dry and cracked. Sprinkle with sea salt, if desired. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.Pin It