Brownie Cookies

Introduction

Brownie Cookies have quickly become one of my family’s favorite treats. I first stumbled upon this recipe while searching for a way to combine the decadence of brownies with the ease and portability of cookies. After making these for the first time, I was absolutely hooked. The cookies are a perfect mix of chewy and fudgy, with a deep chocolate flavor that is hard to resist. The flaky sea salt on top adds a delightful contrast, making these cookies an irresistible snack or dessert for any occasion. My family devours them within a day, and they always ask when I’ll be making them again. Whether you’re a brownie fan or a cookie lover, this recipe has something for everyone!

Why You’ll Love These Brownie Cookies

Brownie Cookies combine the best of two worlds—rich, fudgy brownie texture and the convenience of a cookie. These cookies are thick, chewy, and packed with deep chocolate flavor. With a slightly crisp exterior and a soft, gooey center, each bite is indulgent. A sprinkle of flaky sea salt on top elevates the flavors, creating the perfect sweet-and-salty treat. These cookies are also simple to make, requiring only a few ingredients and minimal effort. The combination of dark chocolate, brown sugar, and cocoa powder delivers a rich, complex flavor that is both comforting and decadent.

Ingredients

Wet Ingredients: 6 tablespoons (84 g) unsalted butter 8 ounces (227 g) dark chocolate (60% cocoa), chopped 1/2 cup (100 g) white granulated sugar 1/4 cup + 2 tablespoons (83 g) packed light brown sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract

Dry Ingredients: 1/2 cup (63 g) all-purpose flour, spooned and leveled 1/4 cup (20 g) cocoa powder (Dutch process) 1/4 teaspoon salt 1 teaspoon baking powder

Topping: Flaky sea salt, for sprinkling

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 15×21-inch baking sheet (or two standard baking sheets) with parchment paper to prevent the cookies from sticking.
2. Melt Butter and Chocolate: In a microwave-safe bowl, melt the butter and chopped dark chocolate in 30-second increments. Stir between each interval until the mixture is smooth. Let it cool slightly before using it in the next step.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. This step ensures the dry ingredients are evenly distributed throughout the dough.
4. Whip Wet Ingredients: In a large mixing bowl, beat the granulated sugar, light brown sugar, eggs, and vanilla extract using an electric mixer. Whip on high for at least 7 minutes. This is a crucial step to get the signature shiny, crinkly top of these cookies.
5. Combine Wet and Dry Ingredients: Mix the cooled chocolate and butter mixture into the whipped sugar and egg mixture. Gently fold in the dry ingredients until just combined. The dough will be soft but manageable.
6. Portion Dough: Use a 1-tablespoon capacity cookie scoop to portion the dough. Place the scoops about 1 1/2 inches apart on the prepared baking sheet. Work quickly to maintain the shiny, crackly texture of the dough.
7. Bake: Bake the cookies for 11-12 minutes, or until the tops are crackly. If you’d like a more uniform shape, use a circular cookie cutter to reshape the cookies while they are still warm.
8. Cool and Add Salt: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt while the cookies are still slightly warm to enhance the flavor.

Nutrition Facts (Per Cookie)

Serving Size: 1 cookie Calories: 150 Sugar: 18g Sodium: 45mg Fat: 8g Saturated Fat: 5g Unsaturated Fat: 3g Trans Fat: 0g Carbohydrates: 20g Fiber: 1g Protein: 2g Cholesterol: 30mg

Preparation Time Prep Time: 15 minutes Cook Time: 11-12 minutes Total Time: 30 minutes

How to Serve

These Brownie Cookies are a versatile treat that can be enjoyed in many ways: As a dessert: Serve with a scoop of vanilla ice cream for a brownie sundae experience. With a cup of coffee or tea: Pair them with your favorite hot drink for a sweet afternoon snack. As a gift: Package them in a decorative box to share with friends and family during the holidays or special occasions. At a party: Place them on a dessert table for a crowd-pleasing treat everyone will love.

Additional Tips

1. Don’t Overmix the Dough: Overmixing can lead to dense cookies. Mix only until the dry ingredients are just incorporated to maintain a soft, fudgy texture.
2. Use High-Quality Chocolate: Since dark chocolate is the main flavor in these cookies, using high-quality chocolate will make a significant difference in taste.
3. Be Mindful of the Baking Time: These cookies are best when baked just until the tops are crackly. Overbaking will result in a drier texture.
4. Let the Dough Rest: Chilling the dough for at least 10 minutes before baking can help the cookies maintain their shape and prevent spreading too much.
5. Reshape While Warm: If you want perfectly round cookies, use a cookie cutter to reshape them while they’re still warm, as they’re easier to mold.

FAQ Section

1. Can I use milk chocolate instead of dark chocolate? Yes, milk chocolate will work, but the cookies will be sweeter and less rich than with dark chocolate.
2. Can I substitute the all-purpose flour with gluten-free flour? Yes, you can substitute the flour with a 1:1 gluten-free flour blend. Make sure the flour you use is measured correctly (spooned and leveled).
3. Can I make these cookies ahead of time? Yes, you can prepare the dough in advance, cover it with plastic wrap, and refrigerate it for up to 3 days before baking.
4. How do I store leftover cookies? Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them.
5. How do I freeze these cookies? To freeze, allow the cookies to cool completely, then place them in a single layer in a freezer-safe container or ziplock bag. They can be frozen for up to 3 months.
6. Can I use a hand mixer instead of an electric mixer? Yes, a hand mixer will work as well. Just make sure to beat the sugar, eggs, and vanilla for the recommended time to achieve the crinkly top.
7. What if I don’t have parchment paper? If you don’t have parchment paper, you can use a silicone baking mat or lightly grease your baking sheets.
8. Can I make these cookies smaller? Yes, you can use a smaller cookie scoop to make smaller cookies. Just reduce the baking time by a couple of minutes.
9. Can I add nuts to these cookies? Yes, feel free to fold in chopped walnuts or pecans for added crunch and flavor.
10. Why do these cookies have a shiny, crinkly top? The shiny, crinkly top is a result of whipping the sugar and eggs for a long time, which creates air bubbles. When baked, these bubbles form the characteristic cracks.

Brownie Cookies are the ultimate chocolate treat for any occasion. With their rich flavor and chewy texture, they are sure to be a favorite in your home just as they are in mine. These cookies are a delicious balance of fudgy brownie goodness in a convenient, bite-sized form that’s perfect for sharing—or savoring on your own!

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