Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Brownie Cookies 3.4 (97) 17 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 26, 2020 Print Rate It Share Share Tweet Pin Email Yield: 34 Can't decide between baking brownies or cookies? With this delicious recipe, you don't have to. Ingredients 12 ounces bittersweet chocolate, chopped ½ cup all-purpose flour, (spooned and leveled) ¼ teaspoon baking powder ¼ teaspoon salt 6 tablespoons unsalted butter, room temperature ½ cup granulated sugar ½ cup packed light-brown sugar 3 large eggs 1 teaspoon pure vanilla extract Directions Preheat oven to 350 degrees. Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, then let cool. In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugars until lightened in color. Add eggs and vanilla. Beat until combined. With mixer on low, alternately beat in chocolate and flour mixture; mix just until combined (do not overmix). Drop dough by heaping tablespoons, about 2 inches apart, onto two parchment-lined baking sheets. Bake until a toothpick inserted in center of a cookie comes out clean, 14 to 16 minutes. Transfer to wire racks to cool. Rate it Print