These cookies put all other cookies to shame. Not only do they really taste like brownie batter but then they have the audacity to go and coat themselves in a not too sweet but oh so decadent chocolate glaze. How can something taste so good? The only bad thing about this cookie is that once you eat it you will compare all other chocolate cookies to it and unfortunately for them they will all draw the short end of the stick.
Chocolate Glazed Brownie Batter Cookies
1 cup (2 sticks) butter, softened
1 1/4 cups sugar
3/4 cup brown sugar
1 ounce unsweetened baking chocolate, melted
3 large eggs, at room temperature
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
1 tablespoon vanilla extract
1 cup Guittard semisweet chocolate chips
1/2 cup Guittard milk chocolate chips
2 1/2 tablespoons butter, cubed
1 oz unsweetened chocolate
1 oz semisweet chocolate
1 2/3 cup powdered sugar
1/3 cup sour cream
1/2 teaspoon vanilla
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a bowl, beat softened butter, sugar, brown sugar and melted chocolate until smooth. I melted the chocolate in the microwave in 30 second intervals. Add the eggs and mix until combined.
In a separate bowl combine flour, cocoa, baking powder and salt. Mix until combined. Gradually add the dry mixture to the wet mixture and mix until combined. Add vanilla and chocolate chips. Mix. The dough will be wet and very dense. Like pop off the top of your rubber spatula dense. Using a cookie scoop, place dough on the prepared cookie sheet.
Bake for 9-11 minutes. I baked mine for 10 minutes and they were perfect. Be careful not to over bake them! As soon as they aren’t glossy anymore, they are done. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely.
In a small saucepan, melt butter and chocolate over low heat. Remove from heat and allow to cool. In a mixing bowl, combine powdered sugar, sour cream and vanilla. Add cooled chocolate mixture and beat until smooth. At this point you are faced with a tough decision. You can frost the cookies with this delectable frosting ( you may need to double or triple the recipe if you want to do this) or turn the frosting into a glaze by microwaving it in 10 second intervals. The glaze will go a lot further than the frosting would. Spread the glaze over the cooled cookies with a knife.
This recipe yields about 4 dozen cookies. It is a good thing too because if you are giving some away, you better keep quite a bit for yourself and your upcoming chocolate glazed brownie batter cookie withdrawals. These cookies are THE BEST the first day that you bake them. The next day they are still darn good (store them in an air tight container) and the third day they started to get a tad bit dryer. So don’t be afraid to eat them or share them soon after baking. After all you are practically doing the cookie a favor.
These cookies are winners even without the glaze so they are perfect for stacking and gift giving. I stacked a bunch in a mason jar and used them for teacher appreciation gifts.
I also gave them in all their glory as a gift as well.
Now you don’t have to give them away, you can eat them all by yourself. Nothing wrong with that, if you space it out, every 30 minutes or so. Solid health advice right there. Indulge friends!
Thanks for stopping by!