Brownie Cookies
Brownie Cookies combine the best of both worlds — crispy on the edges and fudgy in the center. Rich, chocolatey, and chewy, these cookies are perfect for satisfying your sweet tooth!
Servings: 22 Cookies
Ingredients
- 8 oz Semi-Sweet Chocolate Bar chopped
- ⅓ cup Unsalted Butter
- ¾+⅛ cup All-Purpose Flour spooned and leveled
- 2 tbsp Cocoa Powder
- ½ tsp Baking Powder
- ¼ tsp Salt
- 1 cup Granulated Sugar
- 2 Eggs at room temperature
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350F. Then, cover a large baking sheet with parchment paper.
- Melt the chopped chocolate with butter. You can use the microwave, and use 60-second rounds until it’s fully melted. Otherwise, use the double broiler method: place chocolate and butter in a heat-safe bowl over boiling water and stir occasionally until fully melted.
- Mix the dry ingredients (flour, cocoa powder, baking powder, and salt) in a bowl and set them aside.
- Next, beat the eggs with granulated sugar until creamed. Add vanilla extract and mix.
- Incorporate the chocolate mixture, and be careful that is not too hot to avoid “cooking” the eggs. Whisk as you incorporate melted chocolate into the egg mixture.
- Add dry ingredients to the bowl and stir to combine.
- Use a tbsp to scoop out the cookies onto the prepared baking sheet. Leave enough space in between as they will expand while baking. About 1 ½ inches at least is recommended. Repeat this process until you run out of dough.
- Bake the cookies for 6-8 minutes or until you see cracks on top. They’ll be soft and fudgy inside. Extend the cooking time for cakier cookies by 2-4 more minutes.
- Allow the cookies to cool completely on the baking sheet before moving them. They’ll firm up as they cool, preventing them from breaking apart.
Notes
- Make sure the eggs are at room temperature for better emulsification, which helps create a smoother batter and even texture in the cookies.
- When melting the chocolate and butter, keep the temperature low or use short intervals in the microwave to prevent the chocolate from seizing or burning. Let it cool slightly before adding to the egg mixture to avoid scrambling the eggs.
- Brownie cookies are easy to overbake, which can make them too hard. For fudgy cookies, remove them from the oven when you see cracks on top and the center looks set but soft.