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Brownie Cookies Recipe

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3.9 from 4 reviews

These Brownie Cookies combine the rich, fudgy texture of classic brownies with the convenience and crispness of cookies, offering a treat with shiny, crackly tops and a slightly chewy center. Perfect for chocolate lovers seeking an easy-to-make, crowd-pleasing dessert.

Ingredients

Butter and Chocolate

  • 6 tbsp (84 g) unsalted butter
  • 8 oz (227 g) chopped dark chocolate (60% cocoa)

Dry Ingredients

  • 1/2 cup (63 g) all-purpose flour (spooned and leveled)
  • 1/4 cup (20 g) Dutch process cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking powder

Sugars and Flavorings

  • 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. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a large 15 in x 21 in baking sheet with parchment paper or use two standard baking sheets if needed, but a single large sheet will help the cookies develop shiny tops more uniformly.
  2. Melt Butter and Chocolate: Combine the unsalted butter and chopped dark chocolate in a heatproof bowl and melt together, either using a double boiler or microwave. Stir until smooth and set aside to cool slightly.
  3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, Dutch process cocoa powder, salt, and baking powder. This ensures they are evenly combined and ready to incorporate.
  4. Beat Sugars and Eggs: In a large mixing bowl, add white granulated sugar, light brown sugar, eggs, and vanilla extract. Using an electric mixer on high speed, beat for at least 7 minutes. This step is crucial to aerate the eggs and develop the signature crinkly top on the cookies.
  5. Add Melted Chocolate Mixture: Pour the slightly cooled melted butter and chocolate mixture into the beaten eggs and sugars, folding gently to combine.
  6. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients. Mix carefully until just combined to avoid overworking the dough. The dough will be soft and fudgy.
  7. Portion the Dough: Immediately scoop the dough into 30 portions using a 1-tablespoon scoop, spacing each about 1.5 inches apart on the prepared baking sheet. The dough will be soft and not hold a perfect ball shape; work quickly to keep the shiny tops intact.
  8. Bake the Cookies: Bake in the preheated oven for 11-12 minutes or until the tops have formed cracks. For a perfect circle, while still warm, use a circular cookie cutter around each cookie to shape them.
  9. Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt to elevate the flavor and serve.

Notes

  • Beating the eggs and sugars for at least 7 minutes is key to achieving the crinkly shiny top characteristic of these cookies.
  • Use a large baking sheet to bake all cookies at once to maintain uniform texture and appearance.
  • Work quickly once the dough is mixed to preserve the shiny tops on the cookies.
  • Circular cookie cutter shaping right out of the oven is optional but gives a neat, professional look.
  • Flaky sea salt adds a pleasant contrast to the rich chocolate flavor.

Find it online: https://simpleplatter.com/brownie-cookies-recipe/