I learned to bake in college, whipping up new treats in my tiny dorm kitchen and then distributing them to my eager taste testers upstairs. It was the perfect marriage of friends and food, all in one cozy space.

These brownie cookies have all the chewy richness of a brownie without being sticky, making them the perfect grab-and-go dessert.

Now, I live in an Eastern European city with no car and no metro. Getting to a friend’s house usually means walking through coal-dusted air or squeezing into a shared taxi with strangers. As you may imagine, neither of these modes is particularly convenient for transporting cupcakes.

Within these limitations, I’ve had to get creative with the most transportation-friendly dessert: the cookie. Once low on my list, I’ve come to love the versatility of cookies, how they can be all different flavors and textures. These brownie cookies have all the chewy richness of a brownie without being sticky, making them the perfect grab-and-go dessert.

Brownie Cookies

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By Elizabeth Steere Published: February 27, 2014

  • Yield: 2 dozen

Brownie cookies have all the chewy richness of a brownie without being sticky, making them the perfect grab-and-go dessert.

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F (or 175 Celsius). Line a baking sheet with parchment paper.
  2. In a saucepan over medium heat, melt the butter and bring it to a simmer. Stir occasionally until the butter begins to foam and brown particles form at the bottom of the pan. When the butter turns light brown and smells nutty, it's ready.
  3. Combine brown and white sugars in a medium bowl. Stir in the butter, being sure to scrape in the brown particles from the bottom of the pan. Add the vanilla, egg, and cocoa. Mix well.
  4. Stir in the baking powder, baking soda, salt, and flour. The dough should be smooth, but still a little sticky. Finally, add the chocolate chunks.
  5. Using a scoop or your hands, roll the dough into balls about 1 inch in diameter and place on the baking sheet.
  6. Bake for 9-10 minutes. Let cool on the sheet for a few minutes before transferring to a plate or cooling rack. Yields about 2 dozen cookies.
Elizabeth Steere
is a writer and missionary, most recently working in Kosovo and Southern France. She loves cooking, traveling, empowering women, and seeing the upside-down Kingdom of God come to earth.