Brownie cookies are a delightful treat that combines the rich, fudgy goodness of a brownie with the satisfying crunch of a cookie. These bite-sized delights are perfect for any occasion, whether you’re craving a sweet snack or a decadent dessert. In this guide, we’ll explore the art of making delicious brownie cookies. We’ll cover everything from basic recipes to creative variations, so you can customize these treats to your liking.
INGREDIENTS
- 6 tbsp (84 g) unsalted butter
- 8 oz (227 g) dark chocolate, chopped (60% cocoa)
- 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
- 1/2 cup (100 g) granulated sugar
- 1/4 cup + 2 tbsp (83 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- Flaky sea salt, for sprinkling
INSTRUCTIONS
- Prepare the baking sheet: Preheat your oven to 350°F (175°C). Line a large 15 x 21-inch baking sheet with parchment paper. (If using two standard baking sheets, baking them simultaneously on one large sheet yields shinier, crackly tops.)
- Melt the chocolate and butter: Combine the butter and chopped dark chocolate in a heat-safe bowl. Melt them together, then set aside to cool slightly.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
- Beat the sugars and eggs: In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and vanilla. Beat the mixture on high speed using an electric mixer for at least 7 minutes. (This step creates the crinkly top when baked.)
- Incorporate the chocolate mixture: Once the egg mixture is light and airy, mix in the melted chocolate and butter.
- Combine wet and dry ingredients: Gently fold the dry ingredients into the wet mixture until just combined. The dough will be very soft.
- Portion the dough: Scoop the dough into 30 portions using a tablespoon-sized scoop and place them on the prepared baking sheet, spacing them about 1 1/2 inches apart. Work quickly to preserve the shiny, crackly surface.
- Bake: Bake the cookies for 11–12 minutes, or until the tops are crackled. For a neater shape, use a round cookie cutter to adjust the edges immediately after removing them from the oven.
- Cool and finish: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt before serving.
Notes
- Store leftover cookies in an airtight container for up to 4 days.
- For best results, ensure your eggs are at room temperature, and don’t skip the 7-minute beating step!
