SUPER CHOCOLATE BROWNIE COOKIES
I guess this is a brownie recipe with less eggs and more flour.
I made 1/4 recipe, so I decided to skip the egg and use a little bit of whole milk greek yogurt instead. Also used brown butter because I have a bottle full at the moment, and it’s good in brownies.
My dough was more of a thick batter (I’ll be curious to see if those who use the egg have a proper dough) so I added more flour and cocoa till it seemed to hold together, though it still wasn’t really a “dough”.
Well, after that this came almost a disaster. The cookies splatted as soon as they went in the oven. Then I tried to pull them out, and they (ie the splatted batter) almost slid off the silpat. Lucky save, then I pushed them back into cookie shape, waited a few minutes, and put them back in the oven.
When they came out, the edges were a bit overdone, and I was expecting pretty much nothing anymore.
BUT: they are actually very tasty, and the texture is pretty good (soft-chewy with a bit of crisp). But SWEET. I got 8 medium/small (3-3.5") cookies in the end.
SO. I don’t know what to say about this, because obviously the end proportions of flour and cocoa are not per the recipe at all. 
