Everything Brownie Cookies from Cookie Madness

Everything Brownie Cookies - made dough May 13, 2024 from Cookie Madness

3 ounces unsweetened chocolate, chopped

1 2/3 cups (210 grams) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt plus a pinch

6 tablespoons unsalted butter, softened

1/2 cup granulated sugar

1/4 cup (50 grams) brown sugar

1 teaspoon vanilla extract

1 large egg

1/3 cup light corn syrup

5 Oreos, chopped into chunks

1 1/2 cups mix of dark chocolate and white chocolate chips

Any other add ins you prefer (toffee bits, cookies and cream bars, etc)

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In the top half of a double boiler set over hot water, melt unsweetened chocolate, stirring until smooth and completely melted. Remove from heat and let cool slightly.
3. In a separate bowl, whisk together flour, baking powder and salt; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar until light and fluffy, 2-3 minutes. Add the cooled melted chocolate and mix to combine. Beat in the corn syrup and vanilla until combined. Add egg and beat until just combined. Scrape down the bottom and sides of the bowl to keep mixture even textured.
5. Add flour mixture and beat on low speed until just combined and no floury streaks remain. Fold in chocolate chips and Oreo chunks. 
6. Portion dough into golf-ball size dough balls and flatten slightly. Bake 10-12 minutes or until edges are set and middles no longer look raw. Let rest on baking sheets for several minutes then transfer to wire rack to cool completely. 

If you want an excellent fudgy cookie that isn't cakey, look no further. This reminds me of the chocolate cookie from Levain Bakery in NYC or, as I like to call it, "baked fudge". It's a little rich so I'm glad I made them small but the white chocolate helps cut some of the fudgy richness.

Whenever you bake with white chocolate, if you don't want them browned from baking, tuck the white chocolate pieces inside the cookie dough balls and, as soon as you take them out of the oven, press a few white chocolate chunks gently over the top of the baked cookies. Then let set and cool.

The only thing you have to watch with these is to actually time them since it's hard to tell by appearance if they're done. Err on the side of underbaking rather than fully baking or overbaking as chocolate sets once it cools and that'll give you the fudgy texture.