Okay, so I’m totally proposing the idea of dessert picnics. And what’s one of the best sweet treats to bring on a picnic…cookies! They’re mess free, easy to transport plenty of, and they come in every flavor imaginable. Plus, when days are hot, who wants to be putting down a heavy sugary piece of cake. I’ve made these chocolate overload cookies several times before, they’re actually one of my classic flavors on the menu, and they’re loved by everyone. Well, at least chocolate lovers, because they taste just like a brownie!
There are those who are for fudgy or cake brownies, then there are those who like the chewy centers, like myself, and then you have those you love the crispy corner edges. Well this brownie-like cookie has got all these favorite textures going on. 
The shiny crunchy tops may fool you into believing these cookies are hard and crispy, but the centers are actually melt in your mouth gooey. Seriously, I was craving chocolate, and one cookie was all I needed for my heart to sing. It’s a must have for all us chocolate lovers. 
I’ll let you in on the secret to achieving the perfect texture, underbake the cookies. Baking them too long will in turn give you dry, tasteless cookies, and no one wants that on a picnic. You’ll know they’re done once they puff up, and then slightly crackle. Cool them on the baking sheet a bit longer than most cookies, that way the rich chocolate sets up just a bit and you have that delicious crisp edge. Oh, and use good quality chocolate please. Trust me, you will taste the difference. 
Since this Sunday marks International Picnic Day, and picnics are one of the best things to do with loved ones when the weather is this nice, I thought why aren’t dessert picnics a thing. It’s a really nice day, but you don’t have the time to leisurely spend hours of it beneath a tree, or you just don’t feel like gathering up a basket with an entire meal, well why not grab these cookies, or even some assorted mini pies, some refreshing beverages, and fresh seasonal fruit, like strawberries and cherries that are tasting amazing right now, and go perfectly with chocolate! Now that’s, a sweet picnic spread. 
I really do love picnics, and think they are one the best ways to savor this season, they’re affordable and can easily be done without planning. No need for all the fuss. Take your lunch outside to a nearby park bench or simply create a spread on your porch, it can be the perfect quiet time you need to recharge. 
The days have seriously been gorgeous here, what about in your area? I know being in the kitchen is that last thing some of us want to do, trust me I feel you some days, but let’s think about s’mores….No, let’s think about this toasted marshmallow ice cream, now wouldn’t it just taste out of this world, sandwiched between these triple chocolate cookies!
Is your mouth watering yet?
Brownie CookiesÂ
Ingredients {Makes about 4 dozen cookies}
2 cups – All Purpose Flour
3/4 cup – Unsweetened Cocoa Powder
1 teaspoon – Baking Soda
1/2 teaspoon – Salt
2 1/2 sticks {1 1/4 cup} – Unsalted Butter
1/2 cup – Brown Sugar {packed}
1 1/2 cups – Organic Cane Sugar
2 large – Eggs
2 teaspoons – Pure Vanilla Extract
1 cup – Semi Sweet Chocolate Chips or Chunks {use a good chocolate brand}
1 cup – Bitter Sweet Chocolate Chips or Chunks {use a good chocolate brand}
Recipe
Preheat oven to 350F degrees, and line four baking sheets with parchment paper.
In a bowl, whisk together the flour, cocoa, salt, baking soda and set aside. In the bowl of an electric mixer, fitted with a paddle attachment, beat the butter and both sugars until light and fluffy {about 3 to 4 minutes}. Scrape down sides of bowl as needed, then add in the eggs one a time, beating well after each addition. Stir in the vanilla.
Reduce speed to low, and gently add in the flour mixture in two or three batches, and mix just until incorporated. Stir in the chocolate chips. Using a ice cream or cookie scoop, place  heaping teaspoon rounds of the cookie dough onto the prepared baking sheets 1 1/2″ apart.
Bake, rotating halfway, until cookies are slightly puffy and set {about 8 to 9 minutes}. Cool on the baking sheets for 2 minutes, then transfer cookies to a wire rack to cool completely.
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