Brownie Cookies Recipe

If you love the rich, gooey texture of brownies but crave the portability and versatility of cookies, this Brownie Cookies Recipe is perfect for you! These delicious treats combine the best of both worlds – they are fudgy, crinkly, and full of deep chocolate flavor. Ideal for satisfying your sweet tooth, impressing guests, or simply enjoying with a glass of milk, these cookies are sure to become a staple in your dessert repertoire. Ready to bake? Let’s dive in!

Ingredients for Brownie Cookies

  • 6 tbsp (84 g) unsalted butter
  • 8 oz (227 g) dark chocolate (60% cocoa), chopped
  • 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 extract
  • Flaky sea salt for sprinkling
Brownie Cookies Recipe

Kitchen Equipment Needed

  • Large baking sheet (15 in x 21 in) or two standard baking sheets
  • Parchment paper
  • Microwave-safe bowl or double boiler
  • Medium mixing bowl
  • Large mixing bowl
  • Electric mixer or stand mixer with whisk attachment
  • Measuring cups and spoons
  • Cookie scoop (1 tbsp capacity)
  • Wire rack
  • Circular cookie cutter (optional)

Step-by-Step Preparation Guide

1. Preparing the Oven and Baking Sheets

Preheat your oven to 350°F (175°C). Line a large 15 in x 21 in baking sheet with parchment paper and set aside. If using two standard baking sheets, line both with parchment paper. Using a larger baking sheet allows all cookies to bake at once, ensuring they have shiny, crinkly tops.

2. Melting the Chocolate and Butter

In a microwave-safe bowl or double boiler, melt the unsalted butter and chopped dark chocolate together. Stir until completely smooth and set aside to cool slightly. This step is crucial as it combines the fats and chocolate flavors, forming the base of your brownie cookies.

3. Mixing the Dry Ingredients

In a medium-sized mixing bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder until well combined. This ensures an even distribution of the leavening agent and cocoa, resulting in a consistent texture and flavor.

4. Beating the Sugars, Eggs, and Vanilla

In a large mixing bowl, add the granulated sugar, light brown sugar, eggs, and vanilla extract. Using an electric mixer or stand mixer with a whisk attachment, beat the mixture on high speed for at least 7 minutes. This step is key to creating the signature crinkly top layer of brownie cookies by incorporating air into the eggs.

5. Combining Wet and Dry Ingredients

Once the sugar and egg mixture is pale and thick, gently fold in the melted chocolate and butter. Be careful not to overmix. Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be soft but thick, perfect for scooping.

6. Shaping and Arranging the Cookies

Immediately scoop the dough into 30 portions using a 1 tbsp capacity cookie scoop. Arrange the scoops on the prepared baking sheet, spacing them about 1 1/2 inches apart. It’s important to work quickly to maintain the shiny and crackly tops of the cookies.

7. Baking to Perfection

Bake the cookies in the preheated oven for 11-12 minutes, or until the tops have developed cracks and a glossy sheen. For a more uniform shape, use a circular cookie cutter to gently shape the cookies while they are still hot and soft.

8. Cooling and Finishing Touches

Let the cookies cool on the baking sheet for 5 minutes, allowing them to set slightly. Then, transfer them to a wire rack to cool completely. Sprinkle a pinch of flaky sea salt on each cookie while still warm for an extra burst of flavor.

Brownie Cookies Recipe

Common Mistakes to Avoid

  • Overmixing the Dough: Overmixing can cause the cookies to be dense and chewy. Mix just until the ingredients are combined.
  • Not Beating the Eggs Long Enough: The 7-minute beating time is crucial for achieving the perfect crinkly tops. Don’t cut this step short.
  • Baking Too Long: Keep a close eye on the cookies after the 10-minute mark. They should be set but still soft in the center to maintain that fudgy texture.

Recipe Variations and Swaps

  • Add-ins: Customize your cookies by adding chocolate chips, chopped nuts, or dried fruits.
  • Spices: Enhance the flavor with a dash of cinnamon or espresso powder for a deeper chocolate taste.
  • Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking mix for a gluten-free version.

Serving and Presentation Tips

Serve these brownie cookies warm or at room temperature on a decorative plate. For a gourmet touch, drizzle with melted chocolate or dust with powdered sugar. These cookies pair beautifully with a cold glass of milk, hot cocoa, or your favorite coffee.

Storing Leftover Brownie Cookies

To store leftover cookies, place them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.

Pairing Suggestions

These brownie cookies are wonderfully complemented by non-alcoholic drinks like milk, hot chocolate, coffee, or a fruity iced tea. Their rich, chocolatey flavor pairs especially well with creamy beverages.

FAQ

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and refrigerate it for up to 24 hours. Just be sure to let it come to room temperature before scooping and baking to ensure even baking and crinkly tops.

Q: Can I use milk chocolate instead of dark chocolate?
A: You can, but using milk chocolate will result in a sweeter cookie. For a balance of sweetness and depth, we recommend using dark chocolate with at least 60% cocoa.

Q: Why are my cookies not shiny and crackly on top?
A: This could be due to not beating the eggs and sugars for long enough or letting the dough sit too long before baking. Make sure to follow the instructions carefully for the best results.

Conclusion

There you have it – a simple yet decadent Brownie Cookies Recipe that combines the best elements of brownies and cookies into one irresistible treat! Perfect for any occasion, these cookies are sure to delight family and friends. Don’t forget to share this recipe and subscribe to our blog for more delicious creations!

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Brownie Cookies Recipe

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Discover the ultimate brownie cookies recipe! Fudgy, crinkly, and chocolatey – perfect for any occasion. Try them today!

  • Total Time: 22 minutes
  • Yield: 30 cookies 1x

Ingredients

Scale
  • 6 tbsp (84 g) unsalted butter
  • 8 oz (227 g) dark chocolate (60% cocoa), chopped
  • 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 extract
  • Flaky sea salt for sprinkling

Instructions

1. Preparing the Oven and Baking Sheets

Preheat your oven to 350°F (175°C). Line a large 15 in x 21 in baking sheet with parchment paper and set aside. If using two standard baking sheets, line both with parchment paper. Using a larger baking sheet allows all cookies to bake at once, ensuring they have shiny, crinkly tops.

2. Melting the Chocolate and Butter

In a microwave-safe bowl or double boiler, melt the unsalted butter and chopped dark chocolate together. Stir until completely smooth and set aside to cool slightly. This step is crucial as it combines the fats and chocolate flavors, forming the base of your brownie cookies.

3. Mixing the Dry Ingredients

In a medium-sized mixing bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder until well combined. This ensures an even distribution of the leavening agent and cocoa, resulting in a consistent texture and flavor.

4. Beating the Sugars, Eggs, and Vanilla

In a large mixing bowl, add the granulated sugar, light brown sugar, eggs, and vanilla extract. Using an electric mixer or stand mixer with a whisk attachment, beat the mixture on high speed for at least 7 minutes. This step is key to creating the signature crinkly top layer of brownie cookies by incorporating air into the eggs.

5. Combining Wet and Dry Ingredients

Once the sugar and egg mixture is pale and thick, gently fold in the melted chocolate and butter. Be careful not to overmix. Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be soft but thick, perfect for scooping.

6. Shaping and Arranging the Cookies

Immediately scoop the dough into 30 portions using a 1 tbsp capacity cookie scoop. Arrange the scoops on the prepared baking sheet, spacing them about 1 1/2 inches apart. It’s important to work quickly to maintain the shiny and crackly tops of the cookies.

7. Baking to Perfection

Bake the cookies in the preheated oven for 11-12 minutes, or until the tops have developed cracks and a glossy sheen. For a more uniform shape, use a circular cookie cutter to gently shape the cookies while they are still hot and soft.

8. Cooling and Finishing Touches

Let the cookies cool on the baking sheet for 5 minutes, allowing them to set slightly. Then, transfer them to a wire rack to cool completely. Sprinkle a pinch of flaky sea salt on each cookie while still warm for an extra burst of flavor.

Notes

Serving and Presentation Tips

Serve these brownie cookies warm or at room temperature on a decorative plate. For a gourmet touch, drizzle with melted chocolate or dust with powdered sugar. These cookies pair beautifully with a cold glass of milk, hot cocoa, or your favorite coffee.

  • Author: Hannah
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert

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