These simple holiday cookies are quick to whip up and even more fun to eat! Loaded with chocolate and generously rolled in sugar, you’ll think you’re biting into a big ‘ol brownie!
Cookies on a Monday is officially a thing. Especially after the crazy weekend I had. From a Lord Of The Rings movie marathon at my brother’s house, to shopping, meetings, and tons of recipe testing, I’m pretty sure I need another weekend to relax from THIS weekend.
Or….I could just eat all the Brownie Sugar Cookies and PRETEND that it’s actually the weekend.
I’ll try it and let you know how it goes m’kay?
Anyway. Cookies. It really shouldn’t surprise you that I finally got around to putting brownies in my cookies. I mean, so far we’ve had brownies in the form of banana bread, frappuccinos, cupcakes, and tons of other unreal versions; so it was really only a matter of time before brownies somehow worked themselves into my sugar cookies. 🙂
I have a ridiculous/awesome obsession with brownies. What can I say?
Nothing. Because my mouth is full of Brownie Sugar Cookies.
And I plan to keep it full of ’em for the foreseeable future.
Care to join me? I’ll share. Sort of. Actually, I already did! Today’s recipe is part of The Great Food Blogger Cookie Swap! That’s right—3 dozen of these little guys got sent to 3 different food bloggers around the country. As sad as I was to part with them, it all worked out because I in turn, got 3 dozen different kinds of cookies!
The first package I got was from Anne at Wit Wisdom and Food. She sent me Chocolate Orange Ginger Cookies and O-M-G you guys would not have believed how chewy and full of wonderful winter spices they were. I didn’t want to share!
The next package that arrived on my doorstep was from Kelli at Confections and Coffee. She sent me some ridiculous Peppermint Crunch Cookies that I literally could not stop eating. Addicting!
The last package to arrive was worth the wait because Alicia from The Baker Upstairs seriously must have worked magic with the Salted Caramel Chocolate Thumbprint Cookies she sent me—they were completely insane! (in the tastiest way possible)
Anyway. Let’s talk ’bout the dough for these cookies: Obviously we all know the texture a good brownie has right? Super-rich and unbelievably fudgy inside. I really wanted those flavors to shine through in these cookies so it WOULD, in fact, taste like you were eating a brownie.
To achieve this brownie-like consistency, I used two kinds of chocolate in the cookie dough: Semisweet and cocoa powder—the double-delight combo really takes the chocolate flavor of these cookies to another world and absolutely mimic a brownie.
Another factor in these cookies amazing texture is the fact that there are 3 eggs in the dough—this may seem like overkill in the egg department, but trust me: These extra eggs do SO much texture-wise in these cookies and really give it that awesome fudgy brownie-like texture.
One last thing, and then I’ll shut up about the texture, I PROMISE.
This cookie dough is much softer than your average-cookie dough (because, hello they are cousin to brownies!) so in order to avoid ending up with brownie pancakes (hmm not a bad idea!!!) you’re going to have to chill your dough for at least 1 hour before baking—Just until it’s nice and firm.
ALSO! You can store this cookie dough in the fridge for up to 3 days before baking! (if you do this, just make sure you let the dough soften for about 10 minutes before shaping) Now that is a huge-ish win if I ever saw one. 😀
Oh, oh and don’t forget to roll your cookie dough-balls in sparkly sugar before baking! It really makes them so pretty to look at with their crackly, sugary tops AND henceforth, transforms these cookies into Brownie SUGAR cookies.
Believe me, these cookies are just about as close as you can get to heaven. I mean, could you ever go wrong combining brownies and sugar cookies into one gorgeous holiday cookie?
I think not. But….I think I better go have another one just to make sure. 😉
- 1/2 cup butter
- 1 cup semisweet chocolate chips
- 1 cup coconut sugar (or brown sugar)
- 3 large eggs
- 2 teaspoons vanilla extract
- 2-1/2 cups white whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- Sugar for rolling
- In a double-boiler over medium-high heat, melt butter and chocolate until smooth. Remove from heat and cool slightly. In a large bowl with an electric mixer, beat sugar and eggs until smooth. Beat in vanilla and melted chocolate mixture.
- In a large bowl, whisk flour, baking powder, baking soda, salt, and cocoa. Beat dry mixture into liquid until mixture forms a dough. (dough will be very soft and sticky) Wrap dough in plastic wrap and refrigerate 1 hour.
- Remove chilled dough from fridge and roll into 1-in balls. Roll balls in sugar and place on parchment paper-lined baking sheets. Flatten dough ball slightly. Bake cookies at 350F 9-10 minutes. (cookies will appear very soft and underdone--this is ok) Cool cookies on baking sheet 10 minutes then transfer to a wire cooling rack to cool completely.