Brownie Cookies
User Reviews
5
Brownie Cookies
Description
Brownie Cookies start by melting bittersweet chocolate with butter, which forms a dense and flavorful base. The creaming of eggs and sugars incorporates air, creating a lighter batter that helps form the characteristic crackled surface during baking. Cocoa powder and a modest amount of all-purpose flour provide structure while keeping the cookies soft and moist. Chocolate chips add texture contrast and enrich the chocolate flavor. After mixing, chilling the dough is key to preventing excessive spreading, ensuring the cookies develop their distinctive glossy, cracked tops rather than becoming thin and fragile.
The cookies bake quickly at a moderate temperature, and while they may be soft when hot, they firm up as they cool, maintaining a chewy interior with crisp edges. These cookies suit those who want a densely chocolatey, brownie-like treat in cookie form. Serving them with milk or alongside coffee works well, as their richness pairs with these beverages.
Proper mixing technique is important: beating the eggs and sugars sufficiently to incorporate air helps achieve the crackled top texture. Measuring flour by weight helps avoid dryness and preserves fudginess. Using room temperature eggs and chilling the dough for at least 30 minutes are practical steps to improve final texture and appearance.
Ingredients
- 4 ounces bittersweet chocolate chopped (112g)
- ¼ cup butter 56g, unsalted
- ½ cup granulated sugar (100g)
- ½ cup light brown sugar 110g, packed
- 2 large egg room temperature
- 1 tablespoon vanilla extract
- ⅔ cup all-purpose flour (80g)
- ¼ cup cocoa powder 25g, unsweetened
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup semisweet chocolate chips (90g)
Instructions
- In a medium microwave-safe mixing bowl, combine the chocolate and butter. Microwave on high in 20-second intervals, stirring between each, until the chocolate and butter are melted, about 2 minutes.
- In a large mixing bowl, beat the sugars and eggs on medium speed until light and frothy. Add the melted chocolate mixture and vanilla and beat until combined. Add flour, cocoa powder, salt, and baking soda. Stir together with a spatula until mostly combined. Stir in chocolate chips and mix until the batter is well combined. Cover the bowl and chill the batter for 30 minutes.
- Preheat the oven to 350°F Line two baking sheets with parchment paper.
- Scoop the chilled dough into 2-tablespoon-sized balls and place on the prepared pans about 3 inches apart.
- Bake for 8 to 10 minutes or until the cookies have spread and are shiny and cracked. (They will still be soft when hot and firm up as they cool.) Let cool completely on the pans.
Notes
- Use a hand mixer or stand mixer to beat eggs and sugars for about 4 minutes to incorporate enough air for crackled tops.
- Always use room temperature eggs to ensure a light, frothy batter.
- Measure flour by weight to prevent a dry cookie; if measuring by volume, fluff and level flour carefully.
- Chill the dough for at least 30 minutes to prevent excessive spreading during baking.
- Optionally, add ½ teaspoon instant espresso powder to deepen chocolate flavor without adding coffee taste.
- Use a scoop for uniform cookie size; larger dough balls yield better texture in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 99mg | 4% |
| Potassium | 118mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 129IU | 3% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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