Triple Chocolate Cake Brownie Cookies
adapted from: The Williams-Sonoma Baking Book
(makes about 2 dozen)
1 1/3 cup flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 tsp vanilla
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips (I used minis because that's what I had.)
- Preheat oven to 350 degrees. Have ready 2 ungreased cookie sheets. Sift flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl; set aside.
- In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the sugar and brown sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and your thumb. Add the egg and vanilla and beat on low speed until blended, occasionally scrap down the sides of the bowl as needed.
- Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended. Add the chocolate chips and stir until blended.
- Using a tablespoon drop the dough onto the baking sheet; placing about 2 inches apart. Bake for about 12 minutes, checking around 10. Let the cookies cool briefly on the pans before transferring to the cooling racks.
I hope you enjoy these as much as we did!