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Everything Brownie Cookies

Double chocolate cookies stuffed with Oreos, white and dark chocolate chips. Feel free to add some milk chocolate as well!
Course Dessert
Cuisine American
Keyword Brownie Cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18
Author Anna
Cost 20

Ingredients

  • 3 ounces unsweetened chocolate, chopped (84 grams)
  • 1 ¾ cup all-purpose flour -- if you don't have a scale, stir the flour to aerate before measuring (220 grams)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons canola oil or grapeseed oil (any oil should work)
  • ½ cup granulated sugar (100 grams)
  • ¼ cup brown sugar, tightly packed (55 grams)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • cup light corn syrup or maple syrup (110 grams)
  • 1 ½ cups mix of dark chocolate and white chips
  • 5 broken Oreos, broken into chunks (optional)

Instructions

  • Preheat oven to 350ºF. Line two baking sheets with parchment paper or a Silpat. Do not use butter or cooking spray, as this may cause the cookies to spread a bit.
  • Melt the unsweetened chocolate in the microwave using 50% power and stirring every 30 seconds. Let it cool.
  • Mix the flour, baking powder and salt together in a separate bowl and set aside.
  • With an electric mixer, beat the butter, oil and sugars until light and creamy. Beat in the syrup and vanilla, scraping the sides of the bowl often.
  • Add the egg and beat for another 30 seconds. With a heavy duty scraper, fold in the flour mixture and stir until blended.
  • Stir in the chocolate chips. If you are using broken cookies, add them too.
  • Using a medium size cookie scoop, scoop dough onto the trays (or scoop onto plastic wrap lined plates and cover if you wish to bake later) spacing 2 inches apart. You should get about 20 large balls of dough using the medium scooper.
  • Bake on center rack, one sheet at a time, at 350 degrees for 10 to 12 minutes or until they appear set and are less shiny. You can also use convection, in which case it will probably take around 10 minutes. Ovens vary.
  • Let cool on the baking sheets for about 10 minutes, then transfer to a wire rack and let cool completely or transfer to the refrigerator and chill if you like a firmer, colder, cookie.

Notes

Tip: You may want to make one or two test cookies just to nail down the proper baking times. It's easy to underbake these, but you don't want to overbake them, either.