by Heather Harris Brady
Good news! The days of agonizing over whether to make brownies or cookies are over. Sometimes you CAN have the best of both worlds.
These cookies bake up thick and chocolately. If you like them fudgy, take them out when the center is still a little bit glossy. If you like them cakey, wait until the tops are matte. Either way these are perfect companions to a glass of cold milk.
Brownie Cookies, Makes about 40 3″ cookies
- 1/2 c. butter, at room temperature
- 3 T. olive oil
- 3/4 c. granulated sugar
- 3/4 c. brown sugar
- 3 eggs
- 3 c. unbleached all-purpose flour
- 1 t. salt
- 1 t. baking soda
- 1 t. baking powder
- 6 T. dark cocoa powder
- 1/4 c. water
- 1/4 c. milk
- 1-1/2 t. vanilla
- 2 c. mini semisweet chocolate chips (or dark chips)
Preheat the oven to 375. Combine the butter, oil and sugars in a mixing bowl. Beat until creamy, about four minutes.
Beat the eggs in one at a time, beating for two minutes between each addition.
Add the dry ingredients.
Then beat in the chips, water, milk and vanilla.
You should have a thick, creamy batter. Drop by tablespoons-full onto greased baking sheets. Flatten slightly.
Bake about 10-12 minutes, see my note on baking time above.
Store in an airtight cookie jar.