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Family-Friendly Recipes Made with Love

Family-Friendly Recipes Made with Love


This brownie cookie recipe is all of the good parts of a brownie- crackly crust, fudgy middles, chewy edges, & intense chocolate flavor -in one easy, homemade cookie recipe. One of the best cookie recipes around!







Family-Friendly Recipes Made with Love


I have some amazing, chocolaty goodness for you today! These Brownie Cookies are for serious chocolate lovers.

They’re similar to my Flourless Fudge Cookies, the one of the most popular cookie recipes on my site, but this easy cookie recipe makes chocolate cookies that are thicker and richer.




This homemade brownie cookie recipe is pretty simple to make and give you all of the good parts of a brownie – shiny, crackly crust, fudgy middles, chewy edges, and intense chocolate flavor – in one little cookie.

When you read the recipe, you may be tempted to cut short the mixing time. Don’t do it!

The cookies need the extended mixing time. It’s going to make all the difference in your cookies turning out right. So please take the few extra minutes to make it as written.

And…..then enjoy the most ridiculously rich and fudgy, best homemade cookies ever!


Family-Friendly Recipes Made with Love

How To Make Brownie Cookies

Family-Friendly Recipes Made with Love

Melt the bittersweet chocolate chips and butter in a heavy saucepan over low, stirring constantly, until melted and combined. Remove from heat and set aside.



In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking powder, and salt on high for 5 minutes, or until the batter is thick and creamy.

Don’t cut this step short! The cookies will be too thin and won’t have the shiny exterior if you cut the mixing short.


Family-Friendly Recipes Made with Love

Reduce the mixer speed to low and stream in the melted chocolate mixture. Stir in the flour and cocoa powder just until combined.



Stir in the mini chocolate chips and nuts, if using. Cover and chill the dough for 30 minutes.

Family-Friendly Recipes Made with Love


Scoop out 1.5 tablespoon scoops of dough (medium cookie scoop). Bake for about 8-10 minutes. The middles should look soft and a little underdone but the edges should be set.

Since oven temps can vary, you may find that you need to increase the baking time.

Family-Friendly Recipes Made with Love


Tips For Making Brownie Cookies


Cocoa Powder: I didn’t have good results when using Dutch-processed cocoa powder. I recommend using unsweetened cocoa powder in this recipe.
Chocolate chips: I’ve tried making the cookies without the chocolate chips, and they didn’t have as much of a crackly crust. Don’t skip the chocolate chips if you want a shinier cookies.
Mixing: I recommend using a paddle attachment to mix the cookie dough. I’ve tried using a whisk attachment, and the cookies didn’t turn out as well.
Chilling: The cookies will be flat and will bake out if you skip chilling the dough. Also, if your fridge is packed doesn’t chill very well, you may find that you need to add a little extra time to the given chilling time.
Baking: The cookies will look underbaked in the center but be set at the edges, and the crackly, shiny crust will develop as the cookies cool.


Family-Friendly Recipes Made with Love


INGREDIENTS


  1. 12 ounces bittersweet chocolate chips (60-70% cacao)
  2. 1/2 cup butter
  3. 3 large eggs
  4. 1 cup granulated sugar
  5. 1/4 cup brown sugar
  6. 1 tablespoon vanilla extract
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 3/4 cup all-purpose flour
  10. 1/4 cup unsweetened cocoa powder¹
  11. 1 cup pecans (chopped, optional)
  12. 1/2 cup mini semisweet chocolate chips

INSTRUCTIONS


  1. Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
  2. Remove from heat, and set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.
  4. Reduce the speed to low, and mix in the melted chocolate until well-combined.
  5. Stir in flour and cocoa powder just until combined.
  6. Add nuts, if using, and mini chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
  7. Cover the batter, and chill for 30 minutes.
  8. Preheat oven to 350 F. Line two baking sheets with parchment paper.
  9. Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
  10. Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don't overbake, or the cookies won't be crackly and fudgy.
  11. The shiny, crackly crust will develop as the cookies cool on the baking sheet.

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