Brownie Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
55 mins
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Servings
24 cookies
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Course
Dessert
Brownie Cookies
Description
Brownie Cookies are a hybrid of two classic treats that start with melting semi-sweet chocolate to infuse the dough with intense chocolate flavor. The batter combines softened butter and brown sugar beaten into a fluffy mix, then eggs and vanilla are incorporated for moisture and body. Sifted flour with cocoa powder, cinnamon, nutmeg, salt, and baking soda add structure and subtle spice notes. Lastly, chocolate chips offer bursts of melted chocolate inside. Baking at 350°F on parchment results in cookies that stay fudgy inside with gently crisp sides.
The warm spices provide a subtle depth that complements the rich chocolate, while the cookies themselves balance softness and structure. Moderate baking time helps maintain the fudgy texture reminiscent of a brownie without spreading too flat like typical cookies. These cookies work well as a snack or dessert, easily paired with a glass of milk or coffee.
Cooling the melted chocolate to lukewarm before mixing in keeps the batter smooth and prevents cooking the eggs prematurely. Using a stand mixer speeds the creaming of butter and sugar to achieve the right texture. Freezing the dough in a bowl is a convenient way to chill without wrapping individual cookies. Frozen dough can keep for up to three months, offering flexibility for baking later occasions.
Ingredients
- 4 ounces semi-sweet chocolate melted
- 1/2 cup butter softened, salted
- 1 1/4 cup brown sugar
- 2 egg
- 2 tsps vanilla extract
- 1 cup all-purpose flour sifted
- 1/4 cup cocoa powder unsweetened
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1 cup semi sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet pan by lining it with parchment paper. Set it aside for now.
Melt the Chocolate Bars
- Put bars into a microwavable bowl. Microwave the bars for 30 seconds, then stir. Microwave them again for another 30 seconds and stir. This should be enough to completely melt the bars, but if you need another 30 second interval, do one more. Then set aside the chocolate to cool until it is no longer hot to the touch, but is lukewarm. Don’t let it cool down too much or place it in the freezer, otherwise it will harden and be unable to be mixed into the rest of the batter.
To make the cookies
- While the chocolate is cooling, beat together the softened butter and brown sugar in a large bowl until fully incorporated and somewhat fluffy. (A stand mixer is best for the next step).
- Add in the eggs one at a time and beat until combined. Turn the speed to medium and then add in the vanilla extract. Beat for 5 minutes (don’t skip this step). If using a stand mixer, use the paddle attachment. The batter should be very light and fluffy at this point. Add the cooled, but still melted, chocolate to the egg mixture. Mix together.
- Mix the flour, cocoa powder, cinnamon, salt, nutmeg, and baking soda in a separate bowl.Adjust the speed on the mixer to a slow speed setting and then beat the flour mixture into the batter until everything is just combined. Don’t overmix.
- Fold in the semi-sweet chocolate chips and then wrap the batter in plastic wrapping and let chill in the refrigerator for 20-30 minutes.
- Scoop out two-inch balls of dough onto the baking sheet. Keep them evenly spread apart with about two inches between each cookie.
- Bake in the oven for 10-12 minutes or until cracks appear on the top. Let cool on pan for 2 minutes before transferring to a cooling rack.
Notes
- Melt chocolate and allow it to cool to lukewarm before mixing to avoid seizing or cooking other ingredients.
- Instead of wrapping dough in plastic to chill, you can freeze the entire bowl but remember to remove it when ready to bake.
- Frozen dough stores well for up to three months and can be baked directly once thawed slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 163mg | 7% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 144IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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