Dessertscookingclassy5.0
Brownie Cookies
Decadently chocolatey cookies! They're soft yet chewy, they have an enticing crisp and crinkly exterior and the interior has the perfect fudgy moist crumb. Just like a rich brownie but in cookie form!
👥 24 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- mixing bowl
- whisk
- saucepan
- spatula
- pan
📝 Preparation Steps
1
Move oven racks to upper and lower third of the oven. Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with parchment paper.
2
In a medium mixing bowl whisk together flour, cocoa powder, baking powder and salt. Set aside.
baking powder1 tsp(70g) unsalted butter, (diced into pieces)5 Tbsp
3
Place chocolate and butter in a heat proof mixing bowl (such as a glass mixing bowl), set over a saucepan with 1-inch of barely simmering water set over low heat (aka a double boiler). Bowl should not be touching water.
4
Let mixture heat, stirring constantly with a silicone spatula and scraping along bowl, until chocolate and butter are just melted. Remove from heat and let cool until just warm, about 6 to ⏱️ 8 minutes.
5
Meanwhile add granulated sugar, brown sugar and eggs to a large mixing bowl. Using an electric hand mixer blend together on low speed until combined then increase to high speed and whip ⏱️ 4 minutes until pale, fluffy and slightly thickened.
(70g) unsalted butter, (diced into pieces)5 Tbsplarge eggs (cold)2
6
Pour vanilla and slightly cooled chocolate mixture into egg mixture and blend with hand mixer on medium-low speed until combined.
7
Add in flour mixture then blend on low speed until just combined. Scrape bowl with a silicone spatula and gently fold from the bottom to ensure ingredients are evenly incorporated.
8
At this point the mixture should be almost like a typical brownie batter and fairly runny but if it's extra runny and won't hold any sort of rounded form when a spoonful is dropped then cover bowl and chill for ⏱️ 20 minutes (I don't have to do this step but there could be variances in chocolate brands and so forth so it is an option).
9
Drop mixture using a (slightly heaped) 1.5 Tbsp cookie scoop onto prepared cookie sheets spacing each about 3-inches apart. You should fit 12 per cookie sheet.
10
Bake in preheated oven on upper and lower racks for ⏱️ 5 minutes. Quickly rotate pans to opposite racks then continue to bake until cookies are puffed and crackled but they should appear slightly under-baked and still be soft to the touch, about 5 to ⏱️ 7 minutes longer.
11
Remove from oven and let cool on the baking sheets for ⏱️ 5 minutes. Then transfer to a wire rack to cool or enjoy cookies warm. If you'd like extra sweetness dust them with powdered sugar.
Nutrition Facts
calories
127 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
1 g
sugar Content
12 g
sodium Content
29 mg
protein Content
2 g
trans Fat Content
1 g
cholesterol Content
22 mg
carbohydrate Content
16 g
saturated Fat Content
4 g
unsaturated Fat Content
3 g
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