Brownie Cookie Recipe
User Reviews
5
Brownie Cookie Recipe
Description
The Brownie Cookie Recipe uses melted bittersweet chocolate and butter as a base, whipped eggs and sugars to create a light, creamy batter, then incorporates cocoa powder, flour, and optional nuts and mini chocolate chips. This combination yields a cookie that retains the dense, moist, fudgy characteristics of a brownie but in a handheld cookie format. The baking time is short to prevent drying out, and chilling the batter beforehand helps the cookies keep their shape and develop a chewy texture.
These cookies work well as a dessert or snack, offering familiar brownie flavors with the convenience of a cookie. The chopped pecans add a pleasant crunch, while the mini chips enhance the chocolate intensity. They can be enjoyed fresh from the oven or stored for several days.
The recipe advises against using Dutch-processed cocoa powder to maintain intended flavor and texture. Nutrition facts provided are estimated and may vary.
Ingredients
- 12 ounces bittersweet chocolate chips 60-70% cacao
- 1/2 cup butter
- 3 egg large
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder ¹
- 1 cup pecans chopped, optional
- 1/2 cup mini semisweet chocolate chips
Instructions
- Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
- Remove from heat, and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.
- Reduce the speed to low, and mix in the melted chocolate until well-combined.
- Stir in flour and cocoa powder just until combined.
- Add nuts, if using, and mini chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
- Cover the batter, and chill for 30 minutes.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
- Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don't overbake, or the cookies won't be crackly and fudgy.
- The shiny, crackly crust will develop as the cookies cool on the baking sheet.
Notes
- Use natural cocoa powder rather than Dutch-processed to achieve the intended flavor and texture.
- Be sure to beat the egg and sugar mixture for the full 5 minutes to develop the right batter consistency.
- The batter can be chilled for 30 minutes before baking to control cookie spread and texture.
- Nutrition information is an estimate and should be used as a guideline only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 156kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 71mg | 3% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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