Overview

Fluffy, gooey, chocolaty brownie cookies. Best Eaten warm, preferably with ice cream.

Recipe modified from: Well Made by Kiley

Ingredients

Wet:

• 1 Cup Browned Butter
• 1 1//4 Cup Brown Sugar
• 3/4 Cup White Granulated Sugar
• 1 large egg + 1 large egg yolk
• 4 Tsp. Vanilla
• 2 Tbsp. Extra Creamy Oat-milk(or any creamy milk)
  Dry:
• 2 Cups AP Flour
• 1 1/3 Cups Cocoa Powder
• 2 Tsp. Baking Soda
• 2 Tsp. Instant Espresso or Coffee
• 1 Tsp Salt
• 2 Cups Chocolate chips
  • Can sub for 2 cups of other mix-in's
    • Nuts
    • Caramels
    • Candies

Instructions

Cookie Dough:

1. In a bowl whisk together AP Flour, Cocoa Powder, Baking Soda, Instant Espresso, Salt. Set Aside.
2. In a stand mixer or separate bowl mix Brown Butter, Granulated Sugar, Brown Sugar until combined. Add egg and mix until color lightens. Add vanilla and Oatmilk mix until combined.
3. Add Dry mix to stand mixer on low or mix in small batches if using a bowl, add a little at a time until all dry mix is fully incorporated.
4. Add Chocolate Chips or other mix-in's totally 2 Cups, mix on low until mix-in's are fully incorporated.
5. Cover in fridge for 2 hours or overnight.

Bake:

1. Preheat oven to 350F remove Cookie Dough from fridge and let it warm to room temperature. Line 2 baking sheets with parchment paper.
2. Use an Ice Cream scoop to scoop 3 Tbsp. of Cookie Dough, roll each scoop into a ball by hand, Place on baking sheets 2 inches apart.
3. After filling 2 baking sheets return rest of dough to fridge.
4. Bake at 350F for 13 minutes until the balls form into thick cookies.
5. Remove from oven and immediately transfer to wire rack using a spatula.
6. Repeat steps 2 - 5 for remaining dough.
7. Allow cookies to cool for 10 minutes before serving.

Storage:

• Store in air tight container up to:
  • 3 days room temperature
  • 2 weeks fridge
  • ~1 year freezer
• Reheat in toaster oven on warm setting for best results