Cookie edges and a fudgy brownie center.
What’s not to love?
Literally a brownie in cookie form, this simple dessert can satisfy even the strongestsweet toothwithout the wait.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist Shell Royster
They’re even faster to bake than a batch of classic brownies.
Better yet, you’ve got the option to freeze the batter for up to a month.
Pro Tip
Don’t skimp on the freezing step.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist Shell Royster
It helps prevent the cookies from spreading too much and keeps the centers gooey.
Bake from frozen when ready to serve.
Store baked cookies in an airtight container at room temperature for up to one week.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist Shell Royster
Freeze up to one month.
Why Are My Brownie Cookies Dry?
One minute these cookies are gooey in the center, and the next, they’re dry throughout.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist Shell Royster
Watch the baking time closelywhen you pull them out, the cookies should be slightly underdone.
As they cool on the cookie sheet, they’ll continue to set.
Not all hope is lostoverbaked cookies make excellentice cream sandwiches.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist Shell Royster
Ingredients
1(18-oz.)
double chocolate brownie mix (such as Ghirardelli)
1/2cup(4 oz.)
salted butter, melted
1large egg
1/2cupbittersweet chocolate baking chunks (about 3 oz.)
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist Shell Royster
1/2cupchopped toasted walnuts
Directions
Prepare oven and pan:
Preheat oven to 350F.
Line 2 baking sheets with parchment paper.
Stir in chocolate chunks and walnuts.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist Shell Royster
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist Shell Royster
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist Shell Royster
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist Shell Royster
