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Trisha’s Brownie Batter Cookies

by on October 30, 2013 in Cookies, Desserts October 30, 2013 CookiesDesserts
See post on Patricia @ ButterYum’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Here’s a recipe that I adapted from Trisha Yearwood. Brownie Batter Cookies are crispy on the outside and soft and chewy on the inside. They’re sure to satisfy your chocolate craving too.

Ingredients

  • 16 Tablespoons Unsalted Butter, Softened
  • 1-¼ cup Granulated Sugar
  • ¾ cups Dark Brown Sugar
  • 1 ounce, weight Semisweet Or Bittersweet Chocolate, Melted
  • 3  Large Eggs
  • 1 Tablespoon Pure Vanilla Extract
  • 2-½ cups All-purpose Flour
  • ½ cups Dutch-Processed Cocoa Powder, Sifted
  • 1-¼ teaspoon Baking Powder
  • 1-¼ teaspoon Fine Salt
  • 1-½ cup Semisweet Or Bittersweet Chocolate Chips

Preparation

Preheat oven to 350 F. Line 2 sheet pans with parchment or Silpat liners.

In the bowl of a stand mixer fitted with a beater blade attachment, cream the butter, sugars and chocolate until smooth. Add eggs and vanilla; mix until smooth. Set aside.

In a medium sized bowl sift together the flour, cocoa powder, baking powder and salt. Add dry ingredients to the batter and mix until combined. Fold in the chocolate chips.

Use a #50 cookie scoop to portion 12 cookies per sheet pan, spacing equally between each, and bake for 10-15 minutes. Remove pan from oven and set on a rack. Cool cookies for 5 minutes before transferring from sheet pan to a cooling rack to cool completely. Store in an airtight container.

Recipe makes 24 cookies. Adapted from Trisha Yearwood.

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shari on 11.2.2013

These cookies are excellent! I have tried and loved Trisha’s original recipe, however I found them a little salty for my taste, so I was happy that you had used unsalted butter in your adaptation. This is something I was going to ‘fiddle’ with the next time I made them, so thank you for saving me the trouble. :) I’ve also noticed that letting the dough ‘rest’ on the counter for about 30 minutes helps melt the sugar and results in a ‘shiny’ cookie. Thank you for the great recipe!

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