Brownie Cookies Recipe
Brownie cookies combine the best of both worlds—a rich, fudgy brownie texture wrapped in a convenient, crispy-edged cookie. These delightful treats are perfect for anyone who loves the decadence of chocolate but craves the classic crunch of a cookie. The shiny, crackled surface of these cookies offers a hint of what’s beneath: a gooey, chewy center that melts in your mouth. Perfect for any occasion, this recipe promises to elevate your baking game with its simple yet flavorful ingredients.
Ingredients Overview
The magic behind these brownie cookies lies in a handful of key ingredients that come together to create a harmonious blend of textures and flavors. The bittersweet chocolate chips, at 60-70% cacao, serve as the star of the show, offering a deep, rich cocoa flavor that gives the cookies their signature taste. The use of unsalted butter ensures the texture is smooth and velvety, allowing the chocolate to shine without interference from salt.
Granulated sugar and light brown sugar work in tandem to enhance the flavor profile. The granulated sugar provides sweetness, while the brown sugar adds a slight caramel undertone and contributes to the cookie’s chewiness. Together, they create a balanced sweetness that complements the chocolate perfectly.
Eggs are crucial for binding the ingredients and providing structure, while pure vanilla extract introduces a subtle depth that enhances the chocolate flavor. Baking powder acts as the leavening agent, ensuring the cookies rise just enough to achieve their characteristic crackled top. Finally, a touch of salt brings everything together, balancing the sweetness and intensifying the flavors.
Step-by-Step Instructions
To create the perfect brownie cookie, each step is designed to enhance the flavor and texture of the final product. Start by melting the bittersweet chocolate chips and butter over low heat. This method ensures the chocolate doesn’t scorch, which would otherwise create a bitter aftertaste. Stir continuously until the mixture is smooth and well-blended. Removing it from the heat once it’s silky smooth allows it to cool slightly while maintaining its rich consistency.
In a stand mixer fitted with a paddle attachment, whisk the eggs, granulated sugar, light brown sugar, vanilla extract, baking powder, and salt. This step is crucial—beating on high speed for a full five minutes transforms the mixture into a thick, creamy base that gives the cookies their soft, chewy interior. It’s important to beat the mixture thoroughly, as this process incorporates air, which is vital for the desired texture.
Once the egg mixture is ready, reduce the mixer speed and gently add in the melted chocolate. The combination should be smooth, rich, and fully incorporated. Next, sift in the all-purpose flour and unsweetened cocoa powder, folding them into the batter just until combined. Overmixing at this stage can lead to dense cookies, so a gentle hand is essential.
After incorporating the dry ingredients, fold in the chopped pecans and mini semisweet chocolate chips, if desired. The batter should have a consistency similar to thick brownie batter. Chill the dough for 30 minutes—this step is crucial as it helps the cookies hold their shape during baking.
Preheat the oven to 350°F (175°C) and prepare two baking sheets with parchment paper. Scoop the batter using a 1.5-tablespoon cookie scoop, placing them about 2 inches apart to allow room for spreading. Bake for 8-10 minutes, ensuring the cookies are set at the edges but still glossy in the center. Cooling on the baking sheet allows the cookies to set properly, forming the characteristic crackled crust as they cool.
Recipe Tips
How to properly melt chocolate without burning:
Always melt chocolate over low heat, stirring constantly. A double boiler can also help control the temperature and prevent scorching.
Why beating the egg mixture for 5 minutes is crucial for the texture:
This step aerates the mixture, creating a light, fluffy texture that’s essential for achieving the fudgy center and crackly top.
Tips on how to avoid overbaking and achieve the perfect crackly top:
Watch the cookies closely. Remove them from the oven when the edges are set but the centers are still slightly shiny. They will continue to set as they cool, ensuring a gooey middle.
What to Serve With This Recipe
Brownie cookies are incredibly versatile and pair well with a variety of beverages and treats. A glass of cold milk is a classic choice, enhancing the richness of the chocolate while balancing its sweetness. For an elevated experience, pair these cookies with a freshly brewed cup of coffee or hot cocoa—ideal for enjoying on a cozy afternoon.
If you’re serving these cookies as part of a dessert spread, consider incorporating them into an ice cream sundae. Crumble the cookies over a scoop of vanilla ice cream, drizzle with chocolate or caramel sauce, and add whipped cream for a decadent treat. Alternatively, they can be a delightful addition to a dessert platter alongside fresh berries and other pastries.
Frequently Asked Questions
Can you substitute different types of chocolate?
Absolutely! While bittersweet chocolate offers a deep flavor, you can also use semisweet or dark chocolate, depending on your preference for sweetness and intensity.
How to make the recipe nut-free:
Simply omit the chopped pecans. The cookies will still have a delightful texture without the nuts.
Storage tips: How to keep the cookies fresh for longer:
Store cooled cookies in an airtight container at room temperature for up to 5 days. To enjoy them later, you can also freeze the dough or baked cookies.
Storage and Make-Ahead Tips
For optimal freshness, store leftover cookies in an airtight container. They can be kept at room temperature for up to five days. If you prefer to make the dough ahead of time, scoop it onto a baking sheet and freeze until firm. Then, transfer the frozen dough balls to a freezer-safe bag. You can bake them straight from frozen; just add an extra minute or two to the baking time.
Variations and Add-Ins
Brownie cookies are easily customizable. For a different twist, try adding white chocolate chips or dried cranberries for a sweet and tart contrast. If you prefer an extra fudgy texture, reduce the flour slightly or add an extra tablespoon of melted chocolate. To make the cookies more cake-like, increase the baking powder slightly and mix the batter a little longer, giving them a lighter, airy feel.
Ingredients
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder¹
1 cup bittersweet chocolate chips (60-70% cacao)
1/2 cup unsalted butter
1 cup granulated sugar
1/4 cup light brown sugar
3 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans (optional)
1/2 cup mini semisweet chocolate chips
Instructions
In a sturdy saucepan, melt the bittersweet chocolate chips along with the butter over low heat, stirring frequently until the mixture becomes smooth and well-blended. Once melted, remove from the heat and allow it to cool slightly.
In a stand mixer with the paddle attachment, whisk together the eggs, granulated sugar, light brown sugar, vanilla extract, baking powder, and salt. Beat on high speed for a full 5 minutes, or until the mixture becomes thick and creamy. This step is essential for achieving the right consistency, so ensure the time is followed precisely.
Lower the mixer speed, then gradually incorporate the melted chocolate mixture until it’s fully integrated and smooth.
Sift in the flour and cocoa powder, and gently fold them into the batter until just combined, ensuring not to overmix.
If using, stir in the chopped pecans and mini semisweet chocolate chips, making sure they’re evenly distributed. At this stage, the batter should resemble a thick, brownie-like texture.
Cover the batter and place it in the refrigerator to chill for 30 minutes. This helps the cookies maintain their shape during baking.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy removal.
Using a 1.5-tablespoon cookie scoop, drop spoonfuls of the batter onto the prepared baking sheets, keeping them around 2 inches apart to allow room for spreading.
Bake for 8-10 minutes, or until the cookies appear set around the edges but still slightly glossy in the center. Be cautious not to overbake, as this could result in less fudgy, crackly cookies.
Allow the cookies to cool on the baking sheets, during which time the shiny, crackled crust will form as they set.
Brownie Cookies Recipe
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder¹
- 1 cup bittersweet chocolate chips 60-70% cacao
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans optional
- 1/2 cup mini semisweet chocolate chips
Instructions
- In a sturdy saucepan, melt the bittersweet chocolate chips along with the butter over low heat, stirring frequently until the mixture becomes smooth and well-blended. Once melted, remove from the heat and allow it to cool slightly.
- In a stand mixer with the paddle attachment, whisk together the eggs, granulated sugar, light brown sugar, vanilla extract, baking powder, and salt. Beat on high speed for a full 5 minutes, or until the mixture becomes thick and creamy. This step is essential for achieving the right consistency, so ensure the time is followed precisely.
- Lower the mixer speed, then gradually incorporate the melted chocolate mixture until it’s fully integrated and smooth.
- Sift in the flour and cocoa powder, and gently fold them into the batter until just combined, ensuring not to overmix.
- If using, stir in the chopped pecans and mini semisweet chocolate chips, making sure they’re evenly distributed. At this stage, the batter should resemble a thick, brownie-like texture.
- Cover the batter and place it in the refrigerator to chill for 30 minutes. This helps the cookies maintain their shape during baking.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy removal.
- Using a 1.5-tablespoon cookie scoop, drop spoonfuls of the batter onto the prepared baking sheets, keeping them around 2 inches apart to allow room for spreading.
- Bake for 8-10 minutes, or until the cookies appear set around the edges but still slightly glossy in the center. Be cautious not to overbake, as this could result in less fudgy, crackly cookies.
- Allow the cookies to cool on the baking sheets, during which time the shiny, crackled crust will form as they set.