'Oh, where did summer go? The laziness of easy sun-filled days has been totally taken over by the craziness of back-to-school! New backpacks are stuffed with dozens of things on school supply lists, lunchboxes are packed, haircuts are fresh, new shoes and clothes (will they ever stop growing?), new teachers and schedules are just waiting...now just to get them photographed for the first day of school and down to the bus stop on time!
And our first day of school tradition has always been fresh baked homemade cookies waiting for them, along with a tall glass of cold milk, when they return home to share all of the events of their first day of school! The first day of Pre-K, first day of First Grade, and a Junior in high school - and next week Melissa heads back for her senior year of college. There is a LOT going on at our house!
Good thing I've got this wonderful treat waiting for them! The chewiest, fudgiest brownie cookies ever, studded with miniature chocolate chips and milk chocolate M&M's. Everyone goes NUTS for these!
These warm and chewy cookies are better than a brownie! Dense and fudgy, loaded with chocolate flavor, miniature chocolate chips and colorful M&M's. So easy to make, and perfect for the first day of school, a bake sale, or a cookie tray. They never last long around here! You can make these the darkest, fudgiest dark chocolate brownie cookie ever, or opt for a lighter semi-sweet or milk chocolate flavor. And these are the perfect texture - slightly crisp on the outside, gooey on the inside, and every bite is perfectly chewy - everything you look for in a brownie, but easier to serve and eat in cookie form.
You can always make these brownie cookies a bit smaller and more civilized, but for the first day of school I make these big - six on a cookie tray. Big cookies = big smiles! Love these little ones AND their big smiles! And now I'm off to pour another cold glass of milk and hear all about their adventures!
16 ounces Ghirardelli bittersweet or semi-sweet chocolate (finely chopped)
4 tablespoons (1/4 cup) unsalted butter (room temperature)
4 large eggs (room temperature)
1-1/3 cups (265 grams) granulated sugar
1 teaspoon Rodelle Pure Vanilla Extract
½ cup (71 grams) all-purpose flour
½ teaspoon baking powder
1 cup milk chocolate M&M’s (or semisweet chocolate chips)
HOW I MAKE THESE:
Originally posted August 2012; text and photos updated August 2017.
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