Brownie Cookies

Indulge in the best of both worlds with Brownie Cookies—rich, fudgy, and chewy like a brownie, but with the crisp edges of a cookie. A chocolate lover’s dream!

Course Dessert

Cuisine American

Keyword brownie, cookie

Prep Time 30

Cook Time 8

Total Time 38

Servings servings

Calories 119kcal

Ingredients

8 oz semi-sweet chocolate bar chopped
⅓ cup butter - unsalted
¾ cup all-purpose flour + ⅛ cup - spooned and leveled
⅛ cup all-purpose flour
2 tbsp cocoa powder
½ tsp baking powder
¼ tsp salt
1 cup granulated sugar
2 eggs at room temperature
1 tsp vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350F.
Line a baking sheet with parchment paper. Set aside.
Combine the chopped chocolate with the butter in a microwave-safe bowl. Microwave in 30-second increments to melt. You can also use a double-boiler if desired. Set aside to cool so that it is the right temperature when adding to the eggs later.
Sift the flour, cocoa powder, baking powder, and salt together in a bowl. Set aside.
Beat the eggs with granulated sugar in the bowl of a stand mixer using the paddle attachment until creamy.
Mix in the vanilla extract.
Slowly stir in the melted chocolate mixture. Be careful that it is not too hot to avoid scrambling the eggs.
Add dry ingredients to the bowl and stir to combine.
Scoop the dough using a cookie scoop and placing on the prepared baking sheet. Space the dough 1 ½ inches apart.
Bake for 6-8 minutes or until you see cracks on top. They’ll be soft and fudgy inside. Add 2-4 more minutes to the cooking time for cakier cookies.
Cool completely on the baking sheet before transferring them. They will firm as they cool.

Notes

Eggs at room temperature ensure better emulsification, which helps create a smoother batter and even texture in the cookies.

Keep the temperature low when using the microwave to melt the chocolate. This is to prevent the chocolate from seizing or burning. Let it cool slightly before adding to the egg mixture to avoid scrambling the eggs.

Nutrition