- Today, we're making chocolate brownie cookies because everyone needs a great chocolate cookie recipe in their repertoire.

So let's get started.

(pleasant music) So here are all the ingredients that we need for our chocolate brownie cookies.

What we have here is one pound of melted semi-sweet chocolate, along with four tablespoons of butter.

We have 12 ounces of chocolate chips.

We have a half a cup of all purpose flour, a teaspoon full of vanilla, a little bit of salt and here we have a cup and a half of sugar, but I'm using infused sugar that I made with some vanilla beans and let it sit for awhile, which this will help give it an extra little oomph of flavor.

And then we also need four eggs.

So the first thing we need to do to get ourselves started is actually mix the eggs into the sugar.

And we're going to do this for about four to five minutes because we want this sugar egg mixture to get really nice and fluffy and, and light in color.

So I'm just using a hand mixer to do this.

You could use a stand mixer.

You absolutely could also just do it by hand, but heck it's much easier to use the equipment.

(pleasant music continues) (mixer buzzing) So it's been about four minutes since we've been mixing this up and as you can see, it's pretty light and creamy in color.

You can actually, if you were here, you'd be able to see little brown flecks from the vanilla infused sugar, which I think is pretty cool.

So to this mixture now, we're adding a fourth of a teaspoon of salt and a little bit more vanilla.

So one teaspoon of vanilla.

So let's get that mixed in.

And this just, you don't have to do this for any length of time, really just enough to get it nicely incorporated into your mixture.

Voila.

And I'm just gonna move our mixer because now we're going all just to finish off by hand.

So let's get our mixer out of the way.

And the next thing we're going to do is we're to add our melted chocolate and butter mixture.

All you need to do is just spoon, your wonderful, delicious velvety chocolate and butter into the batter.

Get all that nice goodness in.

Let's get the bowl out of the way.

And now we are just going to fold and, you know, whenever you fold something, you're just moving your bowl at the same time that you're just putting your spatula in or your spoon down the middle, around the side, down the middle, around the side.

And I don't know, it might just be me, but I just love watching how it goes from this marbly effect to getting it all like, totally incorporated.

And so that it's one consistent color.

I mean, it's just, it's beautiful.

It smells wonderful.

I wish you could smell it.

So let's just get that fully incorporated here.

A few more turns, a few more spins.

There we go.

That looks good.

And to this, now we're going to add our flour.

And so here we have a half a cup of all purpose flour, and there is also a teaspoon of baking powder in here.

We want to just sift that into our chocolate mixture.

So here we go.

We're just sifting it so that it's all nice and fluffy.

And again, here we go, we fold some more.

So we're going to continue our folding method and we're gonna get all of our flour nicely mixed into our chocolate, but honestly, how easy is this to just do by hand?

It's really pretty quick.

The cookies are delicious.

This is just a great recipe, which by the way I found on online, and this is my adaptation of an original recipe from Food and Wine.

So here we go.

We have our flour nicely mixed in and to this now, we are adding 12 ounces of semi-sweet chocolate chips.

Again, more chocolate.

How bad can that be?

And the same thing, we're just going to really fold the chocolate chips in so that every single cookie has not only the melted chocolate deliciousness, but also some chips to add us extra chocolate and a nice gooey texture.

Okay, now this is gonna need to be chilled for about an hour.

I like to put it in the freezer to get it, to get it nice and firm so we can get ready to scoop it out.

(pleasant music continues) So now that we have our mixture totally incorporated, we are placing it in to our shallow pan.

Again, you can use any pan that you'd like, you don't have to use the small sheet pan, but for me, I just find that it's easier to get the batter cooled as well as then to actually scoop the cookies once these go into the freezer.

So as you put it into the pan, all you wanna do is smooth it out.

You wanna try and get it as even as possible because that'll just make it easier for you once you start to scoop these out, what you're doing is by putting it in the freezer for 30 minutes, maybe an hour is really to get the butter kind of firm, get the chocolate all nice and firm so that when you do scoop, your cookies will keep their shape nicely.

It doesn't have to be perfect.

You know, it doesn't here have to be like totally spread, but I just find that the smoother and the more spread out, I can get it, the easier my life is gonna be as I'm then scooping it out.

So here we have our cookie dough all spread out.

We're gonna cover it up.

We're gonna put it in the freezer and once it's been in the freezer for it's a lot of time, it'll look something like this, and you can see that it's now nice and firm, and it's gonna be really easy for us to scoop it out into our actual actual cookie bites.

Now I used a one tablespoon scoop because I like my cookies on the small side.

That way I can pop a bunch of them in my mouth and not feel quite as guilty as if I'm eating one great big cookie, but you certainly can do a larger scoop.

You can use an actual tablespoon or a teaspoon, whatever you like and just kind of drop them on and mold them.

I do like the scoop because it makes them so nice and uniform and just to get to that point, again, you're just going to scrape the dough.

You get it nice and incorporated, and then you would just place it on your cookie sheet and you're ready to go.

Now, I like to keep my cookies though, kind of separated by about two inches because these aren't going to expand a lot but enough, and you don't want your cookies to kind of all be touching.

So leave two inches or so apart, put them in a 350 degree oven for no more than 10 minutes, because you want the ooey gooeyness on the center and the nice crispy edges on the outside.

So now these cookies have been in the oven for 10 minutes.

This is how they look coming out of the oven.

They smell wonderful.

They taste wonderful.

I really do hope that you guys try them.

(pleasant music continues) So here we have our finished product.

Look at how deliciously ooey and gooey they are on the inside.

And when we give them a taste, mm delicious chocolatey flavor with a little bit of crispness on the edge.

Try these cookies today.

You'll really love them.

(pleasant music continues)