Easy Brownie Cookies Recipe
User Reviews
5
Easy Brownie Cookies Recipe
Description
This recipe starts by melting butter and chocolate until smooth, incorporating it into beaten eggs and sugar to form a thick, glossy base. Folding in flour and baking powder yields a balanced structure that's not cakey but has a tender crumb. Mini or regular chocolate chips add bursts of melted chocolate throughout each cookie. Letting the dough rest for 15 minutes at room temperature thickens it to a scoopable consistency.
Shaping the dough into rounded scoops and spacing them two inches apart on parchment-lined sheets avoids merging as they bake. The final baked cookies maintain a fudgy interior with a gently crisp edge, combining brownie richness with cookie portability. The combination of semi-sweet or bittersweet chocolate contributes to a deep chocolate taste balanced by vanilla.
These brownie cookies suit those who prefer dense, moist chocolate desserts in a smaller portion size, making them easier to eat by hand than traditional brownies.
Ingredients
- 2 Tbsp butter unsalted
- 7 ounces semi-sweet chocolate or bittersweet chocolate, cut in small pieces, or good quality chocolate chips
- 2 large egg
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 3/4 cup chocolate chips can be semi-sweet, bittersweet, or mini chips
Instructions
- Preheat the oven to 375F. Line baking sheets with parchment paper.
- Put the butter and chocolate in a microwave safe bowl and heat on high for one minute. Remove and stir to melt the chocolate. Heat a little bit more if needed. When the mixture is smooth, set aside to cool.
- Beat the eggs and sugar in a stand mixer or with electric beaters until pale and thick. This will take several minutes.
- Add the slightly cooled chocolate to the eggs and sugar, and gently mix together. Blend in the vanilla.
- Whisk together the flour and baking powder and fold into the wet ingredients. Mix just until combined.
- Fold in the chocolate chips.
- Let the dough sit at room temperature for about 15 minutes covered with a clean towel. It will thicken up as it sits.
- Scoop out the dough with a rounded 1 inch scoop and put on a lined baking sheet. Keep the cookies 2 inches apart. If your scoops look wonky, wet your finger and smooth them out a little. Note: the batter will be quite tacky.
- Bake for about 7-8 minutes, or until dry on top and starting to crackle. They will be puffed at first but will flatten as they cool. Let cool for a minute or two on the baking sheet before transferring to a rack. Note: Don't over bake these little cookies, you want them to be rich and fudgy. I found 7 minutes to work every time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 7mg | 0% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 45IU | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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