Brownie Cookies
If you’ve ever wished for a treat that combines the fudgy richness of brownies with the delightful chewiness of cookies, you’re in for a real treat! Brownie cookies are the perfect solution for those days when you can’t decide between the two. These luscious cookies are crisp on the outside, gooey on the inside, and packed with chocolate flavor that will make your taste buds dance. Whether you’re baking for a special occasion or just because, these brownie cookies are sure to impress.
What Sets This Recipe Apart
What makes these brownie cookies truly special is the balance of flavors and textures. The combination of melted chocolate and cocoa powder creates a deep, intense chocolate flavor, while the addition of eggs ensures a rich, chewy texture. The touch of canola oil adds moisture, making every bite irresistibly soft. Plus, using both granulated sugar and a pinch of salt enhances the overall sweetness and brings out the chocolatey goodness. These brownie cookies are simple to prepare, yet they yield impressive results that will have everyone asking for the recipe.
What Goes In
To create these delectable brownie cookies, you’ll need the following ingredients:
- 3/4 cup plus 1 tablespoon all-purpose flour – This provides the structure for your cookies.
- 3/4 teaspoon baking powder – Helps the cookies rise just a bit.
- 3 large eggs, at room temperature – Essential for binding and creating a chewy texture.
- 1 1/4 cups granulated sugar – Sweetens the cookies and contributes to their fudginess.
- 3/4 teaspoon salt – Balances the sweetness and enhances the chocolate flavor.
- 1 tablespoon canola oil – Adds moisture and richness.
- 1 teaspoon pure vanilla extract – Infuses a warm, aromatic flavor.
- 5 tablespoons unsalted butter – Adds richness and depth to the cookies.
- 8 ounces semisweet or bittersweet chocolate – The star ingredient, providing a deep chocolate flavor.
- 1/4 cup Dutch-process cocoa powder – Intensifies the chocolate flavor and adds a lovely color.
Toolbox for This Recipe
To make your brownie cookies, you’ll need a few essential tools:
- Mixing Bowls – For combining ingredients.
- Whisk – To mix dry ingredients and beat eggs.
- Rubber Spatula – Perfect for folding in the chocolate and other ingredients.
- Baking Sheet – A sturdy sheet to hold your cookies as they bake.
- Silicone Baking Mat or Parchment Paper – Prevents sticking and makes for easy cleanup.
- Double Boiler or Microwave-Safe Bowl – To melt chocolate and butter together smoothly.
Brownie Cookies Made Stepwise
Step 1: Melt the Chocolate and Butter
In a double boiler or microwave-safe bowl, melt the semisweet or bittersweet chocolate with the unsalted butter. Stir until smooth and let it cool slightly.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, Dutch-process cocoa powder, and salt. Set aside.
Step 3: Beat the Eggs and Sugar
In a large mixing bowl, combine the granulated sugar with the eggs. Using a whisk, beat until the mixture becomes thick, pale, and slightly frothy.
Step 4: Combine Chocolate Mixture with Egg Mixture
Pour the melted chocolate and butter into the egg mixture. Add the canola oil and vanilla extract, stirring until everything is well combined.
Step 5: Incorporate Dry Ingredients
Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Be careful not to overmix; just ensure everything is combined.
Step 6: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the cookies maintain their shape while baking.
Step 7: Preheat the Oven
Preheat your oven to 350°F (175°C) and line your baking sheet with a silicone mat or parchment paper.
Step 8: Scoop the Cookies
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 9: Bake
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers are still slightly soft.
Step 10: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these brownie cookies warm or at room temperature!
Vegan & Vegetarian Swaps
If you’re looking to make these brownie cookies vegan or vegetarian, here are some suggested swaps:
- Eggs: Use 1/4 cup unsweetened applesauce or 1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water per egg as a binding agent.
- Butter: Substitute with coconut oil or a vegan butter alternative.
- Canola Oil: You can use any neutral oil or melted coconut oil.
Behind the Recipe
This brownie cookie recipe was born out of a love for both brownies and cookies. It marries the best of both worlds, creating a treat that’s not only easy to make but also satisfies multiple cravings in one bite. The combination of melting chocolate with high-quality cocoa powder ensures a rich flavor, reminiscent of your favorite bakery treats. The method is straightforward, making this recipe accessible for bakers of all levels.
Storage & Reheat Guide
To store your brownie cookies, place them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them! Just ensure they are well-wrapped. To reheat, pop them in the microwave for about 10-15 seconds, or enjoy them straight from the freezer for a fudgy treat!
Reader Q&A
Can I use milk chocolate instead of semisweet chocolate?
Yes, you can use milk chocolate, but keep in mind that it will make your cookies sweeter. Adjust the sugar if necessary to balance the flavors.
How do I know when the cookies are done baking?
The cookies should have set edges and a slightly soft center. They’ll continue to firm up as they cool, so don’t overbake them!
Can I add nuts or chocolate chips to the dough?
Absolutely! Chopped nuts or chocolate chips can add texture and flavor. Just fold them in gently after incorporating the dry ingredients.
What should I do if my dough is too sticky?
If your dough feels too sticky, simply refrigerate it for an additional 15-30 minutes. This will help it firm up and make it easier to scoop and handle.
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See You at the Table
With their rich, fudgy texture and deep chocolate flavor, these brownie cookies are sure to become a favorite in your household. Whether enjoyed with a glass of milk or a cup of coffee, they’re the perfect treat to share or savor all on your own. Gather your ingredients, preheat your oven, and get ready to indulge in these delightful brownie cookies that will leave everyone asking for more!
Brownie Cookies
Ingredients
Equipment
Method
- Melt the chocolate and butter in a double boiler or microwave-safe bowl. Stir until smooth and let it cool slightly.
- In a medium bowl, whisk together the all-purpose flour, baking powder, Dutch-process cocoa powder, and salt. Set aside.
- In a large mixing bowl, combine the granulated sugar with the eggs. Using a whisk, beat until thick, pale, and slightly frothy.
- Pour the melted chocolate and butter into the egg mixture. Add the canola oil and vanilla extract, stirring until well combined.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Be careful not to overmix; just ensure everything is combined.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line your baking sheet with a silicone mat or parchment paper.
- Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 10 to 12 minutes, or until the edges are set but the centers are still slightly soft.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookies for longer storage, ensuring they are well-wrapped.
- To reheat, microwave for about 10-15 seconds.
