Satisfy your chocolate craving by making this Brownie Cookies recipe, and the best part - no chilling required! The cookie dough comes together in just a few minutes and they are ready to bake! In no time, you'll be enjoying chocolatey gooey-center brownies in soft cookie form.
Why You'll Love These Brownie Cookies
It's truly the best of both worlds, right? It's your two beloved desserts in one. You get the classic fudgy brownie texture with that iconic crackly-top, and you don't have to give up chewy soft cookies with those crispy edges. And no chilling the cookie dough overnight? That means getting all the flavor without the wait!
Check out the original recipe that inspired me to make these by @inbloombakery - Ginny posts some of the best baking videos! If you're still looking for something different, how about making your own Homemade Fortune Cookies with custom fortunes? If you're in the mood for tall New York bakery-style cookies, definitely check out my Levain-Inspired Chocolate Chip Walnut Cookies!
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A Few Notes About The Ingredients
- Butter: Unsalted. If you prefer to use salted butter, adjust the salt in the recipe.
- Chocolate: 60-70% dark chopped chocolate works great.
- Cocoa powder: Dutch-processed unsweetened cocoa powder. This is an ingredient worth purchasing as you will use it often in your baking. You can also use Hershey's Special Dark or any black velvet cocoa powder.
- Eggs: Bring them to room temperature before starting the recipe. Forget to take them out of the fridge? Submerge them in warm water for 10 minutes.
- Sugar: Using both granulated and brown sugar creates a balanced chewy texture.
- Vanilla: Use vanilla paste or extract.
- Flaky sea salt: Balances the sweetness and intensifies the chocolate flavor. It's optional, but highly recommend not to skip.
Instructions
After melting butter in saucepan, add chopped chocolate. Melt until smooth, take off heat, and set aside.
Sift cocoa powder into bowl with flour, baking powder, and salt. Whisk until combined and set aside.
Combine both sugars, vanilla, and eggs. Beat with any mixer for 8 minutes. This results in that crinkly brownie-like top.
Pour in butter/chocolate mixture and whisk.
After adding the dry ingredients, stir only until dry flour is no longer visible. Do not over-mix.
Scoop batter quickly. Consistency should resemble brownie batter.
That crackly top! Cool cookies on pan for 5 mins, then transfer to a wire rack.
Sprinkling with flaky sea salt is a MUST. Non-negotiable.
Suzy's Tips For Success
- Measure ingredients accurately: You can start off on the wrong foot if your measurements are not correct. This applies to most baking recipes. Keep in mind not all ingredients weigh the same - many have different densities. For example, one cup of all-purpose flour is usually 120-130 grams in weight, whereas one cup of granulated sugar is around 200 grams. For best results, use a kitchen scale. This will eliminate all the guesswork on how to weigh ingredients properly and you'll have confidence knowing your recipe is accurate. Plus you'll wash so much fewer measuring cups and spoons during clean-up.
- Beat eggs & sugar vigorously to achieve crackly brownie top: Whip the sugar with eggs for 8 minutes until batter creates foam and bubbles. The intensity of aerating them will help create the crinkly structure once they are baked.
- Get cookies in oven quickly: Do not let aerated batter sit for too long, or else you may lose that crackly texture. Once dough is ready, have lined baking sheets ready to go and oven preheated.
- Shape round cookies: Have a large round cookie cutter ready. Once you take out the freshly baked cookies, swirl cutter around each cookie while they're still hot. This help misshaped cookies become perfectly round. You can also use any large coffee mug or small round bowl.
- Flaky sea salt is magical: You will truly have a different experience eating chocolate desserts in general if you skip flaky sea salt. Just a sprinkle truly brings out all the other flavors and gives balance to the sweetness.
Best Way To Store Brownie Cookies
Store leftover cookies in airtight container on the counter for 3-4 days. Stack cookies using parchment paper in between layers.
FAQ
Yes. Substitute all-purpose flour with 1-to-1 gluten-free flour.
You may not have whipped the eggs and sugar mixture long enough. Beat for a strong 8 minutes at med-high speed on your mixer. This will allow sugars to dissolve and aerate the batter. You have also allowed the dough to sit for too long before baking. Once your dough is ready, have your oven preheated. Scoop cookie balls onto tray(s) and transfer to oven quickly.
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Equipment
- handheld or standing mixer
- 2 parchment paper or silicone baking mats
- 2 two standard baking sheets
Ingredients
- 6 tablespoon unsalted butter
- 8 oz dark chocolate chopped
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup cocoa powder sifted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla paste or extract
- flaky sea salt sprinkle after baking
Instructions
- Preheat oven to 350℉(175℃). Line two baking sheets with parchment paper or silicone mats.
- In a medium saucepan, melt the butter. Add chopped chocolate and stir until smooth. Turn off heat and set aside.6 tablespoon unsalted butter, 8 oz dark chocolate
- In a medium bowl, combine the dry ingredients. Sift in cocoa powder and whisk.½ cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon kosher salt, ¼ cup cocoa powder
- In a large bowl, add all the wet ingredients. Whip the ingredients with mixer on med-high for 8 minutes until sugar has dissolved and batter is frothy. This is key in achieving the desired crinkly brownie top - do not skip.½ cup granulated sugar, ¼ cup brown sugar, 2 large eggs, 1 teaspoon vanilla paste or extract
- Add in the dry ingredients. Mix only until no dry flour is visible - do not over-mix. The dough should resemble brownie batter.
- Roughly divide dough into 18 cookie balls - I used a melon scooper. Place them approx 1½-2 inches apart using both cookie trays.
- Bake for 11-12 minutes until tops have cracked, rotating trays halfway. Sprinkle with flaky sea salt. Swirl a large cookie cutter around each cookie while they are still hot to create the perfect round shape.flaky sea salt
- Cool cookies on pan for 5 minutes, then transfer onto a wire cooling rack.
Nutrition
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