Brownie Cookies are a delightful treat that combines the rich, fudgy texture of brownies with the shape and convenience of cookies. They are perfect for chocolate lovers and make a fantastic dessert for any occasion. With their shiny tops and soft centers, these cookies bring together the best of both worlds, ensuring every bite is a burst of chocolatey goodness.
Why Make This Recipe
Making Brownie Cookies is a great way to satisfy your sweet tooth without the fuss of traditional brownies. This recipe is straightforward and quick, perfect for when you want something indulgent without spending hours in the kitchen. Plus, they are perfect for sharing at parties or simply enjoying with a glass of milk at home.
How to Make Brownie Cookies
Ingredients:
- 6 tbsp (84 g) unsalted butter
- 8 oz (227 g) chopped dark chocolate (60% cocoa)
- 1/2 cup (63 g) all-purpose flour (spooned and leveled)
- 1/4 cup (20 g) cocoa powder, Dutch process
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup (100 g) white granulated sugar
- 1/4 cup + 2 tbsp (83 g) packed light brown sugar
- 2 eggs, at room temperature
- 1 tsp vanilla
- Flaky sea salt for sprinkling
Directions:
- Preheat your oven to 350 degrees. Line a large 15 in x 21 in baking sheet with parchment paper and set aside.
- Melt the butter and chopped dark chocolate together in a bowl. Let it cool slightly.
- In another bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder. Set aside.
- In a large bowl, combine the granulated white sugar, light brown sugar, eggs, and vanilla. Beat these ingredients on high with an electric mixer for at least 7 minutes. This helps create a nice crinkly top when baking.
- Mix the melted chocolate and butter into the egg mixture.
- Add the dry ingredients to the wet mixture. Stir until just combined; the dough will be soft.
- Scoop the dough into 30 portions using a 1 tbsp scoop onto the prepared baking sheet. Space them about 1.5 inches apart.
- Bake for 11-12 minutes until the tops have cracked. If you want a more circular shape, use a cookie cutter right after taking them out of the oven.
- Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. Sprinkle with flaky sea salt and serve!
How to Serve Brownie Cookies
Brownie Cookies are best served warm, right out of the oven, or at room temperature. They pair perfectly with a glass of milk or a scoop of vanilla ice cream. You can also serve them with fresh fruit for a delightful contrast in flavors.
How to Store Brownie Cookies
Store your Brownie Cookies in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, you can freeze them in a freezer-safe bag, where they can last for up to three months. Just make sure to let them thaw before serving!
Tips to Make Brownie Cookies
- Make sure your eggs are at room temperature; this helps the dough mix better.
- Don’t overmix the dough after adding the dry ingredients. Just combine until you see no flour.
- Work quickly when scooping the dough to keep the tops shiny and crackly.
- Feel free to add chocolate chips or nuts for extra texture.
Variation
You can customize your Brownie Cookies by adding different flavors or ingredients. Try adding a bit of espresso powder for a mocha twist or mix in some chopped nuts like walnuts or pecans for a crunchy bite.
FAQs
1. Can I use milk chocolate instead of dark chocolate? Yes, you can use milk chocolate, but keep in mind it will make the cookies sweeter.
2. Can I make these cookies gluten-free? You can use a gluten-free all-purpose flour blend in place of regular flour to make them gluten-free.
3. How can I make these cookies less sweet? You can reduce the amount of sugar slightly or use dark chocolate with a higher cocoa content to balance the sweetness.
Brownie Cookies
Ingredients
Main Ingredients
- 6 tbsp unsalted butter
- 8 oz chopped dark chocolate (60% cocoa)
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/4 cup cocoa powder, Dutch process
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup white granulated sugar
- 1/4 cup + 2 tbsp packed light brown sugar
- 2 whole eggs, at room temperature
- 1 tsp vanilla
- Flaky sea salt for sprinkling
Instructions
Preparation
- Preheat your oven to 350 degrees. Line a large 15 in x 21 in baking sheet with parchment paper and set aside.
- Melt the butter and chopped dark chocolate together in a bowl. Let it cool slightly.
- In another bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder. Set aside.
- In a large bowl, combine the granulated white sugar, light brown sugar, eggs, and vanilla. Beat these ingredients on high with an electric mixer for at least 7 minutes.
- Mix the melted chocolate and butter into the egg mixture.
- Add the dry ingredients to the wet mixture. Stir until just combined; the dough will be soft.
- Scoop the dough into 30 portions using a 1 tbsp scoop onto the prepared baking sheet, spacing them about 1.5 inches apart.
Baking
- Bake for 11-12 minutes until the tops have cracked.
- If you want a more circular shape, use a cookie cutter right after taking them out of the oven.
- Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
- Sprinkle with flaky sea salt and serve!
