When I recently needed a quick and easy cookie recipe, I decided to make Sarah Kieffer's "Brownie Cookies" from 100 Cookies. The headnote says that these cookies are "thinner than the classic bar brownie, but all of the necessary chocolate flavor is there." She also offers a variation that involves swirling in a bit of peanut butter before baking.
To make the batter, you beat eggs with sugar and salt and until pale and doubled in volume; stir in canola oil and vanilla; add a warm mixture of melted butter, melted bittersweet chocolate, and cocoa powder; and incorporate flour and baking powder. You let the batter sit at room temperature for five minutes before scooping it out and baking.
I understand why Kieffer calls these Brownie Cookies, because they have classic brownie flavor and a pleasantly soft and fudgy interior. They reminded me a little of the Chocolate and Pistachio Cookies from Honey & Co., which also have a soft center -- but the Honey & Co. cookies have a firm exterior and a thicker, more truffle-like interior. I strongly preferred the plain brownie cookies to ones with peanut butter because I found the peanut butter a little distracting flavor-wise, even though I thought it made for a very pretty cookie. I kind of want to try this recipe with some chopped walnuts, because I do love a brownie with nuts.
These cookies deliver exactly what the name promises -- brownie flavor in cookie form!
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