When it comes to chocolate—oh, the sweet, velvety embrace of cocoa magic—few things tug at my heartstrings like the perfect blend of brownie and cookie. Imagine, for a moment, the chewy decadence of a brownie meeting the crisp-edge charm of a cookie. Right?
It’s like witnessing a sunset that somehow tastes heavenly. I stumbled upon this recipe during a late-night baking spree, driven by an insatiable craving for something chocolatey yet unfamiliar. You know those moments when you just need to try something new, something that fills the air with an irresistible aroma?
Well, these brownie cookies did just that—transforming my kitchen into a chocolate wonderland. They’re the kind of treat that makes you question if you’ve been doing desserts wrong all along. But enough about me—grab your apron, and let’s get to baking these little bites of joy, because trust me, your taste buds are in for a wild, chocolatey ride!
Steps
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Melt the unsalted butter with the chopped dark chocolate and set it aside to cool slightly.
- In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder. Set this flour mixture aside for later use.
- In a large bowl, combine the white granulated sugar, light brown sugar, eggs, and vanilla. Beat these ingredients with an electric mixer on high speed for at least 7 minutes until the mixture is thick and pale.
- Stir the melted chocolate and butter mixture into the beaten sugar and egg mixture until just combined.
- Add the dry flour mixture to the wet ingredients and mix until just combined. The resulting dough will be quite soft, similar to brownie batter.
- Quickly scoop the dough onto the prepared baking sheet using a small cookie scoop, spacing each portion about 1.5 inches apart. Bake for 11-12 minutes until the tops are shiny and cracked.
- Once out of the oven, if desired, use a circular cutter to shape the cookies into perfect circles. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt before serving.
Ingredients
- 6 tablespoons (84 g) unsalted butter
- 8 ounces (227 g) dark chocolate, chopped (60% cocoa)
- 1/2 cup (63 g) all-purpose flour
- 1/4 cup (20 g) Dutch process cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup (100 g) granulated white sugar
- 1/4 cup + 2 tablespoons (83 g) packed light brown sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- Flaky sea salt, for sprinkling (optional)
FAQ
- How should I store brownie cookies?
- You can keep the cookies in an airtight container for up to four days. If you’d like to store them for a longer period, freezing them for up to two weeks is an option. Make sure to let them thaw to room temperature before enjoying.
- Is it possible to use chocolate chips instead of a chopped chocolate bar?
- Absolutely, you can substitute chocolate chips for the chopped chocolate bar. However, using high-quality chocolate often enhances the overall taste.
- Can I refrigerate the dough and bake it later?
- For the best results, it is recommended to bake the cookies immediately after preparing the dough. Chilling the dough may affect the cookies’ appearance, making them less visually appealing, although they will still taste delicious. If you do refrigerate the dough, ensure it returns to room temperature before baking.
- What is a tip for achieving a perfect cookie shape?
- When the cookies are fresh from the oven, you can use a circular cookie cutter to shape them into perfect circles. This step is optional but can enhance their appearance.
- Why is it important to work quickly with the dough?
- Quickly scooping and baking the dough helps achieve the desired shiny, crackly tops on the cookies. Delaying the process may result in a slightly different texture, though the flavor will remain the same.
Tips
- Measure Flour Accurately: Always measure your flour by spooning it into the measuring cup and leveling it off with a knife to avoid using too much. For the best accuracy, weigh your flour; 1 cup should weigh between 120-125 grams.
- Work Quickly for Crackly Tops: Once your dough is ready, scoop it onto the baking sheet right away. This ensures the cookies will have the desired shiny and crackly tops. Delaying will not affect the taste but might change the appearance.
- Use a Large Baking Sheet: To achieve consistent shiny tops on all cookies, use a large baking sheet that can accommodate all cookies at once. A 15 x 21-inch sheet is recommended.
- Shape Cookies with a Cutter: Immediately after baking, use a circular cookie cutter around each cookie to give them a perfectly round shape. This step is optional but enhances the presentation.
Equipment
- Electric Mixer or Stand Mixer – Essential for beating the sugar and eggs to create the crinkly top layer.
- Parchment Paper – Used to line the baking sheet to prevent sticking.
- Large Baking Sheet (15 in x 21 in) – Useful for baking all the cookies at once to achieve uniformly shiny tops.
- Small Cookie Scoop (1 tbsp capacity) – Helpful for portioning the dough evenly.
- Circular Cookie Cutter – Optional, but useful for shaping cookies into perfect circles after baking.
