I was watching Trisha Yearwood's cooking show the other day when she made these Brownie Batter Cookies.  They sounded so good that I waisted no time and headed straight to the kitchen to whip up a batch.  They're crispy on the outside and soft and chewy on the inside - just perfect when you need a chocolate fix.  Thanks Trisha!

Items used to make this recipe:

(affiliate links)

• #50 scoop https://amzn.to/3KNMsmJ

• beaterblade attachment (order based on model) https://amzn.to/2LaNlbF

• half sheet pan https://amzn.to/2xRyxf0

• high quality cocoa powder https://amzn.to/2SRjaKC

• cookie spatula https://amzn.to/2zs44UY

• pure vanilla extract https://amzn.to/3bgz9s7

• dutch processed cocoa powder https://amzn.to/3KLARVs

Trisha's Brownie Batter Cookies

makes 24 cookies

Printable Recipe

Ingredients

• 16 tablespoons unsalted butter, softened

• 1 1/4 cups granulated sugar

• 3/4 cup dark brown sugar

• 1 ounce semisweet or bittersweet chocolate, melted

• 3 large eggs

• 1 tablespoon pure vanilla extract

• 2 1/2 cups all purpose flour

• 1/2 cup dutch processed cocoa powder, sifted

• 1 1/4 teaspoons baking powder

• 1 1/4 teaspoons fine salt

• 1 1/2 cups semisweet or bittersweet chocolate chips

Directions

1. Preheat oven to 350F and line 2 sheet pans with parchment or silpat liners.

2. In the bowl of a stand mixer fitted with a BeaterBlade attachment, cream the butter, sugars, and chocolate until smooth.  

3. Add eggs and vanilla; mix until smooth.  

4. Sift together the flour, cocoa powder, baking powder, and salt.  

5. Add dry ingredients to the batter and mix until combined; fold in the chocolate chips.

6. Use a #50 cookie scoop to portion 12 cookies per sheet pan and bake for 10-15 minutes.  

7. Cool for 5 minutes before transferring from sheet pan to cooling rack to cool completely.  

Note

• Store in an airtight container.

adapted from a recipe by Trisha Yearwood