Chocolate Brownie Cookies

By srumbel

At this point, the cookies are super versatile. Orange sprinkles = Fall. Red/Green sprinkles will give you a holiday cookie. Pink is for Valentine’s. They’re fantastic any time of year. Enjoy.
from butterwithasideofbread.com

Ingredients

• 3/4 cup cocoa
• 1/2 cup (1 stick) butter
• 1/4 cup shortening
• 2 cups sugar
• 3 eggs
• 1 tsp vanilla
• 1 1/2 cups flour
• 3/4 tsp salt
• 1 cup chocolate chips
• Chocolate Glaze
• 1/2 cup chocolate chips (I prefer semi-sweet here)
• 1/3 cup heavy cream
• 1/2 Tbsp butter

Preparation

Step 1

Preheat your oven to 325°F. Microwave the cocoa, butter, and shortening for 1:30 to 2 minutes. Stir until the cocoa dissolves. Stir the sugar into the chocolate until well-blended. Stir in eggs and vanilla. Once those are incorporated add the flour and salt. Mix well and then stir in the chocolate chips.

Drop by tablespoons onto a cookie sheet that is lightly greased or covered with a silicone baking mat. Bake for 18-20 minutes. You should be able to see the tops crack just slightly. Allow to cool for about 10 minutes before removing from pan.

These cookies are good to eat right now, but if you’re ready for more chocolate, let’s add some.

Chocolate Glaze
Heat the cream and butter in a saucepan until the butter melts and the mixture just begins to boil. Pour the mixture over the chocolate chips and allow it all to sit. After 5 minutes, stir the mixture. The chocolate chips will melt into the hot cream leaving you a chocolate ganache with which you can dip or drizzle your cookies.

At this point, the cookies are super versatile. Orange sprinkles = Fall. Red/Green sprinkles will give you a holiday cookie. Pink is for Valentine’s. They’re fantastic any time of year. Enjoy.