Brownie Cookies {Four Chocolates}

Mom makes an 'ultimate' brownie that has been on my mind ever since I found THESE.  I wasn't prepared to crack open a bottle of red wine at 9:00 am that day, so I went HERE, knowing Maria has a PILE of cookie goodness in her recipe box.  THESE caught my eye, but I didn't have all the ingredients.  I really wanted a cookie version of Mom's brownie and decided to throw caution to the wind and make my own recipe. 


Crazy thing is, they turned out exactly as I had imagined.  Fudgey, chocolatey, soft and tender, but firm on the outside...pure bliss.  They truly taste like a brownie in cookie form.  And much neater for kids to eat!  Double bonus.      

Brownie Cookies  {Four Chocolates}
recipe by  Stella B's Kitchen
click here for printer friendly version

2 ¼ cups flour
1 tsp soda
1 tsp salt

¼ cup cocoa (natural unsweetened, I used Hershey’s brand)
¼ cup granulated sugar
1 cup brown sugar, packed
1 cup butter, unsalted, softened

3.9 ounce package instant chocolate pudding
2 eggs
1 tsp vanilla
¼ cup Hershey’s chocolate syrup

12 ounce package semi sweet chocolate chips

Sift flour, soda and salt.  Set aside.  In a heavy mixer, cream butter, sugars and cocoa.  Add pudding mix.  Blend in eggs, one at a time.  Add vanilla and Hershey’s syrup.  Blend in dry ingredients and when almost incorporated, add chocolate chips. Mix.  

Portion cookies with ⅛ cup scoop (small Pampered Chef scoop).  Roll into balls and flatten slightly on baking mat or parchment lined cookie sheet.  Bake at 375 degrees for 11-12 minutes.  Cool slightly on baking sheet and remove to baking rack until completely cooled.  Store in airtight container.  

Makes about 3 ½ dozen cookies.  

*flatten balls slightly because they won't spread on their own

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