Wednesday, June 8, 2016

Giant Brownie Cookie

Gooey and full of chocolate flavor, this Giant Brownie Cookie is perfect for date night!

The secret to this brownie cookie is to of course, underbake it. It only needs 9 to 13 minutes of baking time. I like to let it cool on the cookie sheet for a couple minutes before moving it to a plate.

This brownie cookie is so good topped with vanilla bean ice cream, freshly whipped cream, and fresh strawberries!

Giant Brownie Cookie
Serves 2 to 4
Very slightly adapted from Sally's Baking Addiction
  • 1/4 all purpose flour
  • 1/2 cup chocolate chips, divided (I used semi sweet)
  • 2 tablespoons brown sugar (or coconut sugar)
  • 2 tablespoons softened coconut oil (or unsalted butter)
  • 2 tablespoons white granulated sugar
  • 2 tablespoons beaten egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon coffee granules (optional)
  • coarse sea salt, for sprinkling
Add 1/4 cup chocolate chips and the oil to a microwave safe bowl. Microwave for 15 second intervals, stirring each time, until melted. 

To the chocolate mixture, whisk in sugars, egg, coffee granules, and vanilla extract until combined.

Stir in flour, baking soda, salt, and remaining chocolate chips. 

Refrigerate until thickened and no longer runny, about 1 hour. 

Preheat the oven to 350 F and line a sheet pan with parchment paper.

Plop the dough onto the sheet pan and form into a tall disk. Lightly press down the top. (The thicker the disk, the gooier the brownie cookie). If desired, sprinkle with coarse sea salt.

Bake 9 to 13 minutes, or until the edges are set and lightly crisped but the middle is slightly gooey. Allow to rest on the sheet pan for about 2 to 3 minutes before moving to a plate. Serve warm and enjoy!

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