BROWNIEDOODLES
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
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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