This month for the Secret Recipe Club I was assigned K&K Test Kitchen by Kim and Kelsey – a mother/daughter duo! How fun! I had such a hard time deciding on what to make! I must have booked marked at least a dozen things.

But, I decided that since Busy Season (aka tax season) was over it would be fun to bring in something to the office so I settled on their Brownie Cookies. What an amazing idea. And yes, they do actually taste like a brownie only they’re cookies! How amazing is that? I love making brownies but they’re so difficult to bring to events; there needs to be a spatula or knife for everyone to cut them. But cookies? Just set them out and everyone can easily grab one. They were a total hit at the office, and then I made them again — yes I liked them so much that I made them twice in one week — for a family gathering on Sunday and they were a hit there too.

The batter for these cookies is extremely thick, and I have on good authority from my eldest sister that the batter is absolutely delicious. She may or may not have “pre-washed” the mixing bowl once I was done. I used a medium cookie scoop to dish out the batter and that seemed to be a good size. The cookies are very very rich, so I think anything larger would be too much. But who knows, I’m not a huge chocolate person so I could be totally wrong :)!

For the office, I made a double batch and the cookies came out more like cakey brownies than fudgey brownies. The second batch was a single batch and those came out a lot more like fudgey brownies. But I think that has more to do with the oven in my apartment vs. the oven in my parent’s house than anything else.  I forgot to count how many I got from the first batch, so I counted the ones I made yesterday and I had about 3 dozen cookies.I’m definitely keeping this recipe around for parties.

On top of that the recipe is super simple and it very easy to double, so it’s perfect for small gatherings or big gatherings! For the record, there were no cookies left over from either my office for my family gathering yesterday. As fun note, one of my very good friends who lives in England told me she was making brownie cookies last week as well and without knowing it we used the same recipe. We’re totally the same person. And if they win the approval of two different groups in California and one across the pond? Pretty sure these are keepers!

Brownie Cookies

From K&K Test Kitchen

½ cup butter
4 (1 ounce) squares unsweetened chocolate, chopped
3 cups (18 ounces) semisweet chocolate chips, divided
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
4 large eggs
1 ½ cups sugar
2 teaspoons vanilla extract

In a medium sized saucepan combine butter, unsweetened chocolate and half (1.5 cups) of the chocolate chips. Melt over medium heat stirring constantly. Once melted remove from burner and allow to cool while prepping the next steps.

Preheat oven to 350.

In a large mixing bowl (I used my kitchen aid) mix together the eggs, sugar, and vanilla. Scrape the bottom of the bowl. Next, add in the salt. Then, add in the baking powder. Slowly add in the flower (I did three 1/2 cup measures). Scrape the bottom and sides of the bowl.

Add in the melted chocolate and the rest of the chocolate chips. Mix until combined. Scrape the bottom and sides of the bowl one last time to make sure everything is mixed.

Scoop the cookies out onto ungreased cookie sheets about 1 inch apart. Bake for 10 minutes. Allow to cool for about a minute or two on the sheet then remove to a cooling rack.