BROWNIEDOODLES

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Browniedoodles image

These chocolaty cookies are like a brownie and a cookie combined into one scrumptious treat. They puff up a bit when baking, but flatten when cooled. They are rich and chewy. Turbinado sugar on top gives the cookies a little crunch.

Provided by Sanity Chek

Categories     Cookies

Time 20m

Number Of Ingredients 6

1 box Duncan Hines chewy fudge brownie mix, 18.3 oz
1 large egg
2 Tbsp water
1/3 c vegetable oil
1 tsp cream of tartar
1/8 c cane or turbinado sugar (latter is larger crystal) for topping the cookie

Steps:

  • 1. Preheat oven to 375 degrees. Do not follow the instructions on the brownie mix box. Replace with all the ingredients (except the turbinado sugar) and measurements instead.
  • 2. You only really need to mix the batter with a spoon. It quickly comes together into a soft dough.
  • 3. Drop by teaspoonfuls onto a parchment paper lined cookie tray (if possible) or if not, a greased cookie tray.
  • 4. Flatten with the bottom of a glass.
  • 5. Instead of rolling the dough around in a bowl of sugar, I just covered each cookie generously with the large-crystal turbinado sugar. The large crystal make it more crunchy and a nice contrast to the cookie that results.
  • 6. Cook for about 8 -10 minutes. I have a convection oven and they are done exactly at 8 minutes.
  • 7. These must cool for a bit before trying to remove them from the tray to cool further on a rack. The puffiness will settle down but the cream of tartar makes these a wonderful texture. Enjoy.

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