Based solely off of the recipes I’ve posted in the last few weeks, it probably would appear that I am eating nothing but desserts and breads. That unfortunately is not true, but I have been doing lots of baking! I love baking, I love it just as much as I love cooking, and I love giving away baked goods.
Every time I travel somewhere I do this stressful thing to myself where I decide to make a loaf of bread or a batch of cookies the morning of the trip. I always end up scrambling to ice, cool, or package my baked goods when I probably should be packing, taking out the trash, and getting gas.
I really love being able to share the gift of food, which is always what leads me to this hectic travel prep. And if you’re like me, that gift is always appreciated in chocolate form.
These delicious brownie cookies are no exception to my traveling tradition mentioned above. I made these yummy treats for Memorial Day weekend, and enjoyed several on the car right up to see family (they don’t need to know that).
As an experiment I split the batch in two and made two cookie variations off of this recipe. The cookies photographed were the original batch, found in the recipe below. However, the ones I really loved, were the Chocolate Cinnamon cookie batch, inspired by Starbucks’ new Chocolate Cinnamon loaf bread. Simply add 2 teaspoons of ground cinnamon to the batter, and then mix together a few Tablespoons of brown sugar, white sugar, and cinnamon to sprinkle on top of the dipped chocolate. They were soo good and very unique.
Whether or not you go with the original route or the chocolate cinnamon cookie route, you can’t go wrong with these soft brownie cookies. I promise you they’re great gifts, however I would advise making them the day before, not the hour before you go out of town. 🙂
- ½ cup all-purpose flour
- 2 Tablespoons cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 8 ounces dark or semisweet chocolate, chopped
- ½ stick unsalted butter, cut into cubes
- 2 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup mini semisweet chocolate chips
- (To make chocolate cinnamon dipped cookies, add 2 teaspoons ground cinnamon)
- 6 ounces dark or semisweet chocolate, finely chopped
- 1 to 2 Tablespoons vegetable shortening, as needed
- Optional toppings: Rainbow sprinkles, toasted coconut, crumbled cinnamon and brown sugar mix
- Preheat your oven to 350˚F and line a baking sheet with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, and salt in a large mixing bowl. Set aside.
- In a small pot, melt together the chocolate and butter, stirring constantly. Once melted and smooth, immediately remove from the heat.
- In a separate mixing bowl, combine the eggs, sugar, and vanilla. Beat until creamy (this should take several minutes), and then stir in the melted chocolate. Combine with the dry ingredients and stir until completely mixed.
- Fold in the chocolate chips.
- Drop the batter onto a cookie sheet using a Tablespoon (in order to get 3 dozen, the cookies should be fairly small- just less than 1 Tablespoon of batter). Bake for 7- 8 minutes and let cool completely.
- To dip the cookies, line a tray with parchment paper. Melt the chocolate together in a small pan. Melt the chocolate slowly, stirring constantly, and remove from heat as soon as melted. (If you can keep the chocolate below 88˚F it will harden smooth and shiny!)
- Dip half of each cookie into the chocolate, and immediately decorate as desired. Let dry on the prepared baking sheet. Enjoy!
Notes and Tips!:
- Yield: 3 dozen small cookies
- Store in an airtight container. Are best enjoyed in the first day or two after baking, however can keep well for up to a week.
- Source: Love & Olive Oil
- If you like this recipe, check out these other delicious treats below: