It’s a brownie. It’s a cookie. It’s a brownie cookie, the best of both worlds. What is especially great about these is how soft and chewy they are, as well as all the from-scratch taste.
Submitted by Lauren
4 (1 ounce) squares unsweetened chocolate, chopped
2/3 cup butter
2 cups sugar
1-1/4 cups flour
1 tsp. baking powder
Preheat oven to 350 degrees. Grease bottom of 13×9″ baking pan. Melt unsweetened chocolate and butter in double boiler, stir until smooth. Beat in sugar, then eggs. Stir in flour and baking powder. Spread in prepared pan.
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
6 tablespoons granulated sugar
6 tablespoons packed brown sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup chocolate chips
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto brownie batter; press down to push cookie dough slightly into brownie batter. Bake at 350 degrees for 30 to 40 minutes or until brownies are set and edges look dry.