Brownie Cookies
Get ready to fall head over heels for brownie cookies, those delectable delights that combine the best of two beloved treats: brownies and cookies. With their rich, fudgy centers and crisp edges, these cookies invite you to enjoy a small but satisfying indulgence. Picture melting chocolate, a hint of vanilla, and a sweet aroma wafting from your oven—what’s not to love?
Why Make This Recipe
- They bring together the best of both worlds, offering the chewy texture of cookies with the fudginess of brownies.
- Perfect for satisfying a sweet tooth or impressing guests at a gathering.
- Quick and simple to make, so you can whip them up anytime the craving strikes.
Step-by-Step Guide to Making Brownie Cookies
Let’s dive into the delightful process of making brownie cookies that you’ll want to bake repeatedly. Follow these steps closely, and you’ll soon find yourself with a batch of cookies that will disappear faster than you can say "chocolate."
Ingredients
To create your brownie cookies, gather the following ingredients:
- 8 oz semi-sweet baking chocolate
- 1/4 C salted butter
- 1/2 C all-purpose flour (spooned and leveled)
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 C brown sugar
- 1/2 C white sugar
- 2 eggs (at room temperature)
- 1 tsp vanilla extract
Making Brownie Cookies at Home
Preheat Your Oven: Begin by preheating your oven to 350°F (about 175°C). Line two baking sheets with parchment paper, ensuring minimal sticking.
Melt the Chocolate and Butter: Chop your semi-sweet baking chocolate into small pieces and add it to a microwave-safe bowl along with the salted butter. Microwave the mixture in 20-second increments, mixing well in between, until everything is beautifully melted and smooth. Set this mixture aside to cool slightly.
Mix the Dry Ingredients: In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This step helps ensure your dry ingredients are evenly combined, contributing to the perfect texture.
Whisk the Sugars and Eggs: In a large bowl, combine the brown sugar and white sugar with the eggs. Whisk this mixture vigorously for about five minutes. You want it to become lighter in color and frothy, forming a lovely, airy base for your cookies.
Combine Mixtures: Gently fold in the melted chocolate and butter alongside the vanilla extract. Mix until everything is combined, creating a rich, chocolatey batter.
Incorporate Dry Ingredients: Slowly to avoid overmixing, add the flour mixture to your wet ingredients. Use a rubber spatula to fold the mixture just until no flour streaks remain. You don’t want to overwork your dough; just a few folds should do the trick!
Form the Cookies: Using a cookie or ice cream scoop, scoop out 1.5 tablespoons of dough and place them onto the prepared baking sheets. Keep them spaced about two inches apart—these cookies will spread significantly during baking.
Bake to Perfection: Pop the trays into your preheated oven and bake for about 8-9 minutes. You’ll know they are done when the edges are set and they have a beautiful crackled top. The centers might still look soft, but don’t worry; they will firm up as they cool.
Cooling Time: Allow the cookies to cool on the baking sheets for a bit before transferring them to a wire rack or a plate. Ensure they are completely cool to room temperature.
Best Way to Store Brownie Cookies
To keep your brownie cookies as fresh as possible, follow these simple storage directions:
- Room Temperature: Store in an airtight container for up to 3-4 days.
- Refrigeration: If you want them to last longer, refrigerate for up to a week at 40°F.
- Freezing: For longer storage, freeze them for up to 2 months. Make sure they are in a freezer-safe container or bag to avoid freezer burn.
Serving Suggestions for Brownie Cookies
What pairs well with brownie cookies? The possibilities are delightful and endless. Consider these serving suggestions to enhance your cookie experience:
- A Scoop of Ice Cream: Serve them warm with a scoop of vanilla or mint chocolate chip ice cream for an indulgent treat.
- Drizzle with Chocolate Sauce: Elevate your cookies by drizzling some melted chocolate or caramel sauce over the top before serving.
- Pair with Hot Drinks: Enjoy these cookies alongside a cup of coffee, tea, or even hot cocoa, creating a cozy pairing perfect for snuggling up on the couch.
- Add Some Nuts: If you enjoy a bit of crunch, sprinkle some chopped walnuts or pecans over the dough before baking.
Tips to Make Brownie Cookies
- Use Quality Chocolate: For the best flavor, choose high-quality semi-sweet chocolate. The taste will significantly impact your cookies.
- Don’t Overbake: The key to these cookies is baking them just until the edges are set—overbaking can result in a drier texture.
- Cooling Matters: Allow your cookies to cool fully on the baking sheet, which helps them firm up without becoming hard.
Variations or Substitutions
Feel like getting a little creative with your brownie cookies? Here’s how you could switch things up:
- Nutty Variation: If you love a nutty crunch, try adding 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter for added texture and flavor.
- Add Chocolate Chips: Substitute some of the flour for semi-sweet chocolate chips for an even richer, chocolatey experience.
FAQs
Q: Can I make these brownie cookies ahead of time?
A: Absolutely! You can prepare the dough ahead of time, refrigerate it for up to 2 days, and bake fresh cookies when you’re ready.
Q: What if I don’t have baking chocolate?
A: You can substitute with chocolate chips, but keep in mind that the cookie’s texture might be slightly different due to the additional ingredients often found in chips.
Q: How can I ensure my cookies don’t spread too much?
A: For a thicker cookie, chill the dough for 30 minutes before baking, and ensure that you’re using the correct proportions of flour and butter.
Nutritional Information
While these brownie cookies are a delicious treat, it’s always good to be mindful of what you’re indulging in. Here’s a rough estimation of the nutritional information per cookie (assuming a total of 24 cookies):
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 50mg
- Total Carbohydrates: 16g
- Dietary Fiber: 0.5g
- Sugars: 10g
- Protein: 2g
Remember that these values can vary based on ingredient brands and exact measurements used.
Pro Tips for Perfect Brownie Cookies
- Use Room Temperature Eggs: This helps the ingredients mix more smoothly, ensuring an even texture.
- Sift Dry Ingredients: Taking the extra moment to sift your dry ingredients can prevent clumps and guarantee a smooth batter.
- Rotate Your Baking Sheets: Halfway through baking, rotate your baking sheets in the oven. This can ensure even baking, especially if your oven has hot spots.
Common Mistakes to Avoid
- Using Cold Ingredients: Using cold eggs or butter can inhibit proper mixing, affecting the cookie’s texture.
- Overmixing the Dough: Once you add the dry ingredients, mix until just combined. Overmixing can lead to tougher cookies.
- Not Measuring Correctly: Baking is a science; accurate measurements are crucial in achieving the desired texture and flavor.
In the world of cookies, brownie cookies stand out as an enticing choice, providing a perfect balance of soft, moist brownie and chewy cookie goodness. Share them with friends, savor them during a quiet moment at home, or experiment with add-ins to create your ideal version. As you indulge in these delightful treats, enjoy every bite, knowing you’ve crafted something truly special. Happy baking!
Print
Brownie Cookies
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious brownie cookies that combine the rich, fudgy texture of brownies with the chewiness of cookies for a satisfying treat.
Ingredients
- 8 oz semi-sweet baking chocolate
- 1/4 C salted butter
- 1/2 C all-purpose flour (spooned and leveled)
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 C brown sugar
- 1/2 C white sugar
- 2 eggs (at room temperature)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (about 175°C) and line two baking sheets with parchment paper.
- Chop the semi-sweet baking chocolate and combine with the salted butter in a microwave-safe bowl. Microwave in 20-second increments until melted and smooth. Let it cool slightly.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- In a large bowl, whisk together the brown sugar and white sugar with the eggs until frothy, about 5 minutes.
- Gently fold in the melted chocolate mixture and vanilla extract until combined.
- Slowly fold in the dry mixture until no flour streaks remain.
- Scoop 1.5 tablespoons of dough onto prepared baking sheets, spaced two inches apart.
- Bake for about 8-9 minutes or until the edges are set and tops are crackled. Let cool on baking sheets briefly before transferring to a wire rack.
Notes
Store in an airtight container for up to 3-4 days at room temperature. Refrigerate for up to a week or freeze for up to 2 months.