Extra fudgy cookies, loaded with two kinds of chocolate chips and crunchy walnuts. Chocolate Brownie Cookies are like a brownie in cookie form!
It’s National Chocolate Day!! There are national food days for virtually every day on the calendar. Artichokes, fig newtons, waffles and more all get their special day. Some, like National Pie Day, on January 23rd are totally worth celebrating. Others, like National Catfish Month, I think we can pass on. Seriously? Catfish gets a whole month? (It’s the month of August, if you’re wondering or interested in celebrating). So, you can see, it’s all sort of silly…but who wouldn’t want an excuse to eat more chocolate?
I LOVE chocolate and was going to make a rich, extra dense chocolate cheesecake. But, it was a busy week and I didn’t get all the groceries, so settled on these super moist, gooey Chocolate Brownie Cookies. The original recipe is a clipping from a magazine called, “Death By Chocolate Cookie”. The name says it all.
I altered the recipe a bit by adding white chocolate chips and a white chocolate drizzle, just to dress them up a bit. After all, we’re celebrating, right? The recipe is super simple and mixes up in a bowl with a spoon. Yep, that’s right. You don’t even have to get out the mixer! How easy is that?
I hope you will join me in this national day of celebration and whip up a batch! One bite and you’ll be glad you did! Happy Baking!
Yields 2 1/2 dozen cookies
- 1 (12 oz) pkg. semisweet chocolate chips, divided
- 3/4 cup brown sugar
- 1/4 cup butter, softened
- 2 eggs
- 1 1/2 teaspoons vanilla
- 1/2 cup + 2 tablespoons flour
- 1/4 teaspoon baking powder
- 1 (6 oz) pkg. white chocolate chips, divided
- 1 cup chopped, toasted walnuts
- Heat oven to 350 degrees F.
- Place 1 1/4 cups semisweet chocolate chips in a large microwave-safe bowl. Microwave on HIGH, 1-2 minutes, until melted and smooth.
- Add brown sugar, butter, eggs and vanilla; mix well.
- Stir in flour and baking powder; mix until well blended.
- Stir in remaining 3/4 cup semisweet chocolate chips, 1/2 cup white chocolate chips and walnuts.
- Drop by heaping tablespoonfuls onto parchment-lined baking sheet. Bake at 350 degrees F. for 6-8 minutes, until edges are set and cookies are soft to the touch. Cool 2 minutes on pan. Remove from pan and cool completely.
- Melt remaining 1/2 cup white chocolate chips; drizzle melted white chocolate over cooled cookies.