For those who can’t decide between a cookie or a brownie, and for those of us who just want both… I give you the Brownie Cookie. Just as fudgy and moist as a brownie would be, with all the ease of a handheld cookie. I mean, come on!
These are probably my favorite cookie I have ever made. Not joking at all. Maybe its because I think I’m somehow breaking the rules and having two desserts instead of one… but whatever the case I am truly in love with these Brownie Cookies.
There are a lot of brownie cookie recipes out there, but none of them seemed easy enough. Either I had to hold my head at an exact angle and stand on one foot to get the perfect result or it just had too many variables in the recipe to be an easy one every time. No thanks!
So I set out to come up with a recipe that could be easy to follow, every time I came back to it, and just as importantly FREAKIN DELICIOUS!!
These cookies are so easy – no mixer necessary, and no chill time in the fridge either. It’s just a whisk, spatula, and a medium cookie scoop – scooped straight onto the baking sheet and into the oven.
I give every cookie I make a little circular action as soon as they come out of the oven because I’m obsessed with a perfectly circular cookie. If you want to ensure perfect shaped Cookes too, just take a bowl or a large glass (just bigger than the actual baked cookie) and turn it over on the baking sheet over each cookie and give it a little circular spin action to gently touch the sides of the warm cookies and give them a perfect shape every time! Then let them cool completely on the pan before moving.
My Brownie Cookies have both Cocoa Powder and melted Dark Chocolate to make an intensely chocolatey cookie! I also call for a little brown sugar to add a bit of that dark molasses undertone to the flavor in these little cuties. Believe me, you’re gonna love them!
…and If combining cookies and brownies isn’t your thing, don’t forget I have some pretty delicious options for both of them below!
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- Medium Cookie Scoop
- Mesh Sieve
- Baking Sheet
- 1/2 cup AP Flour spooned and leveled
- 3 Tbsp AP Flour leveled
- 1 tsp Baking Powder
- 1/2 tsp Pink or Sea Salt or 1 whole tsp if you arent sprinkling tops with flake salt
- 7 oz Dark Chocolate chocolate bar form, preferebly 70% cocoa
- 6 Tbsp Unsalted Butter
- 1 tsp Espresso Powder optional, but not really
- 1 tsp Vanilla Extract
- 2 Eggs room temp
- 3/4 cup Granular Sugar
- 1/4 cup Dark Brown Sugar
- 2 Tbsp Dutch Process Cocoa Powder dark cocoa powder will be fine too
- Flakey Salt for Tops optional
- Preheat oven to 350 degrees F and line two or three baking sheets with parchment paper.
- Place a mesh sieve over a medium bowl and sift together your flour, baking powder and pink salt. Set aside.
- In a microwave safe bowl or over a double broiler, melt together your dark chocolate and butter. (I use the microwave method when im impatient – most of the time – and it works perfectly, just stir between every 30 seconds. Add your espresso powder and vanilla, combine and set aside to cool.
- In a large bowl, wisk together eggs, granular sugar, and brown sugar until smooth, about 1min 30sec. Add cocoa powder and continue to wisk until fully combined.
- Add your dark chocolate butter mix to your eggs and sugar and wisk together until smooth and shiny.
- Switch to a large spatula and add your flour mix to your chocolate mix. Using folding actions just mix until the flour is fully combined. Try not to overmix. Batter should be fairly light and fluffy.
- Using a medium cookie scoop, scoop up and level off on the side of the bowl one perfect scoop of batter and hold directly over the spot you want each cookie to bake on your baking sheet. (I usually do four cookies per baking sheet, but I like a lot of space to ensure they dont touch, i'm sure you could do more per sheet and get them done quicker. Notes on shaping them in the above post.)
- Sprinkle tops of cookies with flakey salt and bake for 10 minutes. Let cool on pan completely before moving. Enjoy!
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