Brownie cookies are the ultimate indulgence for chocolate lovers like me. Imagine the perfect combination of rich, fudgy brownie and chewy cookie in every bite. The outer layer is slightly crispy, while the inside is soft and gooey, making for a delightful contrast in texture.

These decadent treats are loaded with chunks of chocolate, adding an intense burst of flavor with every chew. Whether enjoyed warm with a glass of milk or on their own, brownie cookies are a heavenly delight that never fails to satisfy my sweet cravings.

Ingredients Needed for Brownie Cookies

• 2/3 cup (94 g) all-purpose flour
• 2 Tbsp (12 g) Dutch process unsweetened cocoa, sifted
• 1 tsp (4 g) baking powder
• 1/4 tsp (1.5 g) salt
• 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 66-70% chocolate)
• 1/4 cup (56 g) unsalted butter, cubed
• 2 large eggs (100 g), at room temperature
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (92 g) light brown sugar
• 1 tsp (4 g) vanilla extract
• 1/2 cup (85 g) semisweet chocolate chips
• Flaky salt, for topping

Instructions for Making Brownie Cookies

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together flour, cocoa, baking powder, and salt in a medium bowl.
3. Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
4. Combine eggs, sugars, and vanilla in a large mixer bowl fitted with a whisk attachment and whisk together on medium speed for 5 minutes, until pale and doubled in volume.
5. Reduce speed to low and beat in melted chocolate for 1 minute.
6. Add flour mixture and mix on low speed for 20 seconds, just until combined.
7. Fold in chocolate chips (dough will resemble a gooey brownie batter).
8. Use a medium cookie scoop coated lightly with nonstick spray to form the cookies – invert the scoop just above the baking sheets, spacing cookies 2 inches apart (bake 10 cookies per baking sheet).
9. Bake cookies for 12 to 14 minutes, rotating pans halfway through, until tops are shiny and crackly.
10. Remove from oven and sprinkle with flaky salt.
11. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
12. Store cookies in an airtight container at room temperature for 1-2 days.

Tips for Perfecting the Recipe

Quality of Ingredients: The quality of chocolate you use can significantly affect the flavor and texture of your cookies. Opt for high-quality dark chocolate for a rich, intense flavor. Similarly, using fresh, high-quality butter and eggs can make a difference in the overall taste and texture of your cookies.

Room Temperature Ingredients: Ensure your eggs and butter are at room temperature before you start. Room temperature ingredients blend more smoothly, which is crucial for a uniform texture in your cookies.

Precise Measuring: Baking is a science, and accuracy matters. Use a kitchen scale to measure your ingredients if possible. This ensures precision and consistency in your baking results.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can develop the gluten in the flour, leading to cookies that are more cake-like than fudgy.

Chill the Dough: Chilling the dough is not a step to be skipped. It helps in controlling the spread of the cookies, ensuring they are thick and fudgy. It also allows the flavors to meld together better.

Parchment Paper or Silicone Mat: Use parchment paper or a silicone baking mat on your baking sheet. This prevents the cookies from sticking and ensures they bake evenly.

Don’t Overbake: The key to fudgy brownie cookies is slightly underbaking them. They should still be soft in the center when you take them out of the oven. They will continue to cook on the baking sheet after being removed from the oven.

Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to move without breaking.

Serving Suggestions

With a Glass of Milk: Sometimes, simplicity is key. A glass of cold milk with warm brownie cookies is a classic combination that never fails to satisfy.

Ice Cream Sandwiches: For a decadent treat, use two brownie cookies to sandwich a scoop of your favorite ice cream. Vanilla, caramel, and mint chocolate chip work wonderfully.

Coffee or Espresso: The rich, deep flavors of brownie cookies pair beautifully with coffee. Serve them with a shot of espresso or a latte for a sophisticated snack or dessert.

Dessert Platter: Create a dessert platter by adding a variety of treats alongside your brownie cookies. Include fruits like strawberries and raspberries, nuts, and other types of cookies for a delightful assortment.

With Whipped Cream and Berries: For a more elegant dessert, serve your brownie cookies with a dollop of whipped cream and a handful of fresh berries. The freshness of the berries contrasts beautifully with the richness of the cookies.

Storage Tips

Cool Completely: Before storing, ensure your cookies are completely cooled. Storing them while they are still warm can lead to condensation, making them soggy.

Airtight Container: Store your brownie cookies in an airtight container to keep them fresh. If you’re stacking them, place a sheet of parchment paper between layers to prevent sticking.

Room Temperature: Brownie cookies can be stored at room temperature for up to a week. Keep them in a cool, dry place away from direct sunlight.

Refrigerate for Longer Storage: For longer storage, you can refrigerate your cookies in an airtight container for up to two weeks. Let them come to room temperature before serving for the best flavor and texture.

Freezing: Brownie cookies freeze well. Place them in a single layer on a baking sheet to freeze them individually, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or in the refrigerator.

Frequently Asked Questions

Q: Can I use milk chocolate instead of dark chocolate? A: Yes, you can use milk chocolate if you prefer a sweeter, less intense chocolate flavor. Keep in mind that this will alter the final taste of your cookies.

Q: Can I add nuts or chocolate chips to the dough? A: Absolutely! Feel free to customize your brownie cookies by adding nuts, chocolate chips, or even white chocolate chunks. Add them to the dough just before chilling.

Q: How do I know when the cookies are done baking? A: Brownie cookies are done when the edges look set but the centers are still soft. They will look slightly underbaked but will continue to cook as they cool on the baking sheet.

Q: Can I make the dough ahead of time? A: Yes, you can prepare the dough and keep it chilled in the refrigerator for up to 3 days before baking. This can actually enhance the flavor of the cookies.

Q: Why did my cookies spread too much? A: There are a few reasons why cookies spread too much. It could be due to not chilling the dough long enough, using too much butter, or the baking sheet being too warm. Ensure your dough is sufficiently chilled and start with a cool baking sheet.

Q: Can I use gluten-free flour? A: Yes, you can substitute all-purpose flour with a gluten-free flour blend for gluten-free brownie cookies. Make sure it’s a 1:1 baking blend for the best results.

Brownie Cookies

These decadent treats are loaded with chunks of chocolate, adding an intense burst of flavor with every chew.

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INGREDIENTS

• 2/3 cup 94 g all-purpose flour
• 2 Tbsp 12 g Dutch process unsweetened cocoa, sifted
• 1 tsp 4 g baking powder
• 1/4 tsp 1.5 g salt
• 8 ounces 226 g semisweet chocolate, finely chopped (recommended: 66-70% chocolate)
• 1/4 cup 56 g unsalted butter, cubed
• 2 large eggs 100 g, at room temperature
• 1/2 cup 100 g granulated sugar
• 1/2 cup 92 g light brown sugar
• 1 tsp 4 g vanilla extract
• 1/2 cup 85 g semisweet chocolate chips
• Flaky salt for topping

INSTRUCTIONS

• Preheat the oven to 350°F and line two baking sheets with parchment paper.
• Whisk together flour, cocoa, baking powder, and salt in a medium bowl.
• Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
• Combine eggs, sugars, and vanilla in a large mixer bowl fitted with a whisk attachment and whisk together on medium speed for 5 minutes, until pale and doubled in volume.
• Reduce speed to low and beat in melted chocolate for 1 minute.
• Add flour mixture and mix on low speed for 20 seconds, just until combined.
• Fold in chocolate chips (dough will resemble a gooey brownie batter).
• Use a medium cookie scoop coated lightly with nonstick spray to form the cookies – invert the scoop just above the baking sheets, spacing cookies 2 inches apart (bake 10 cookies per baking sheet).
• Bake cookies for 12 to 14 minutes, rotating pans halfway through, until tops are shiny and crackly.
• Remove from oven and sprinkle with flaky salt.
• Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
• Store cookies in an airtight container at room temperature for 1-2 days.