why make this recipe
Brownie cookies are the perfect combination of rich, fudgy brownies and chewy cookies. They are quick to make and satisfy any chocolate craving. Whether you want to impress guests or treat yourself, these cookies are sure to please everyone. The best part is, they are easy to whip up with ingredients you likely already have at home!
how to make Brownie Cookies
Ingredients:
- 3/4 cup white granulated sugar (150g)
- 1/4 cup brown sugar (50g)
- 2 large eggs, room temperature
- 1/3 cup unsalted butter, melted (74g)
- 1/3 cup Dutch cocoa powder (25g)
- 200 g dark chocolate
- 3/4 cup all-purpose flour (103g)
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp instant coffee powder
- 3/4 tsp vanilla extract
- 1/2 cup chocolate chips (dark/semi/milk – your choice, 90g)
Directions:
- In a large bowl, beat the eggs and both sugars with a hand mixer or stand mixer for about 5 minutes. The mixture should be smooth and not grainy when rubbed between two fingers.
- In a separate bowl or saucepan, combine the melted butter, dark chocolate, and instant coffee powder. Melt these together in the microwave or on the stove, stirring often to avoid burning.
- Once melted, add the cocoa powder to the chocolate mixture while it’s still hot. Let it cool a little before continuing.
- Pour the cooled chocolate mixture into the egg and sugar mixture. Beat until everything is well combined, then stir in the vanilla extract.
- Add the flour, salt, baking powder, and chocolate chips. Gently fold these into the batter just until combined; be careful not to over-mix.
- Cover the dough and refrigerate it for about 20-30 minutes to firm it up a bit. Don’t leave it too long, or the dough may dry out.
- Preheat your oven to 350℉ while the cookie dough chills.
- Scoop tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes. For gooier cookies, aim for about 10 minutes; for firmer cookies, bake closer to 12 minutes. Once out of the oven, you can lightly bang the pan on the counter to create cracks on the cookie tops.
- Let the cookies cool on the baking sheet for a few hours. They will continue to set as they cool.
- Store any leftovers in an airtight container.
how to serve Brownie Cookies
These brownie cookies are best served warm, straight from the oven. Enjoy them with a glass of milk or a cup of coffee. They can also be served alongside ice cream or topped with whipped cream for an extra treat.
how to store Brownie Cookies
Keep your brownie cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them in a freezer-safe container for up to three months. Just be sure to let them thaw before enjoying!
tips to make Brownie Cookies
- Make sure all your ingredients are at room temperature for the best texture.
- Don’t skip chilling the dough; it helps the cookies maintain their shape and be less sticky.
- Experiment with different types of chocolate chips for varied flavors—dark, semi-sweet, or even white chocolate!
variation
Feel free to add in nuts, such as walnuts or pecans, for a crunchy texture. You can also mix in other types of candy or dried fruit for a unique twist.
FAQs
1. Can I use cocoa powder instead of Dutch cocoa powder?
Yes, you can use regular cocoa powder, but it might change the flavor and color slightly.
2. How do I know when the cookies are done baking?
You want the edges to be firm while the center remains slightly soft. It’s okay if they look a little underbaked; they will set as they cool.
3. Can I double the recipe?
Absolutely! Just make sure you have a large enough bowl and enough baking sheets. You may need to bake in batches if your oven is small.
Enjoy making and sharing these delicious brownie cookies!
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Brownie Cookies
Ingredients
For the cookie dough
- 3/4 cup white granulated sugar 150g
- 1/4 cup brown sugar 50g
- 2 large eggs at room temperature
- 1/3 cup unsalted butter melted, 74g
- 1/3 cup Dutch cocoa powder 25g
- 200 g dark chocolate for melting
- 3/4 cup all-purpose flour 103g
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp instant coffee powder
- 3/4 tsp vanilla extract
- 1/2 cup chocolate chips dark/semi/milk - your choice, 90g
Instructions
Preparation
- In a large bowl, beat the eggs and both sugars with a hand mixer or stand mixer for about 5 minutes until smooth.
- In a separate bowl or saucepan, combine the melted butter, dark chocolate, and instant coffee powder, then melt together in the microwave or on the stove.
- Once melted, add the cocoa powder to the chocolate mixture while it’s still hot and let it cool slightly.
- Pour the cooled chocolate mixture into the egg and sugar mixture, then beat until well combined and stir in the vanilla extract.
- Add the flour, salt, baking powder, and chocolate chips, gently folding into the batter.
- Cover the dough and refrigerate for about 20-30 minutes.
Baking
- Preheat your oven to 350℉ while the cookie dough chills.
- Scoop tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes; for gooier cookies, aim for about 10 minutes. Once out of the oven, bang the pan on the counter to create cracks on the cookie tops.
- Let the cookies cool on the baking sheet for a few hours.
