Soft and Chewy Brownie Cookies
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Rest Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
17 cookies
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Calories
110 kcal
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Course
Baked Goods
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Cuisine
American
Soft and Chewy Brownie Cookies
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🍫🍪❤️ These cookies have the taste and texture of perfect brownies! Soft and tender in the interior with chewy edges. They’re fudgy, dense, and not at all cakey!
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Ingredients
- 12 ounces dark chocolate from a bar chopped and divided into 7 ounces and 5 ounces*
- 3 tablespoons butter I used unsalted
- 2 large eggs
- ⅔ cup granulated sugar or superfine sugar if available
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour sifted
- ¼ teaspoon baking powder sifted
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Instructions
- In a medium microwave-safe bowl, combine 7 ounces of chocolate, butter, and heat to melt, about 1 minute on high power. Stop to stir. Heat in 10-second bursts until mixture can be stirred smooth; set aside to cool briefly.
- In the bowl of a stand mixer fitted with the paddle attachment (or use an electric mixer), add the eggs, sugar, vanilla and beat for 5 to 8 minutes on medium speed, or until pale and creamy. (Original recipe recommends beating for 15 minutes, but I saw no changes in the mixture after about 5 minutes and believe 8 minutes is ample).
- Add the flour, baking powder, melted chocolate-butter mixture, and remaining 5 ounces chopped chocolate and mix to combine, about 1 minute on medium-low speed (the machine will make lots of noise and shake from the chopped chocolate).
- Remove the paddle, cover bowl with plasticwrap, and allow to stand at room temperature for about 1 hour in order for batter to firm up (Original recipe suggests 10 minutes but my batter was like chocolate sauce and it needed 1 hour).
- Using a medium 2-inch cookie scoop or small ice cream scoop, scoop out mounds of dough onto Silpat-lined baking trays, placing 8 mounds per tray. Do not crowd them in case your cookies spread a fair amount (mine didn't but I can foresee it). Allow mounds to remain on trays, uncovered, for about 1 hour before baking to help batter set up more.
- Preheat oven to 350F. Bake for 8 to 10 minutes or until puffed and cracked (I baked for 9 minutes).
- Allow cookies to cool completely on trays.
Notes
- *Chocolate: I used a Trader Joe's Dark Chocolate Pound Plus Bar 54%; do not use chocolate chips.
- Storage: Cookies will keep in an airtight container at room temperature for up to 5 days.
- Recipe adapted from Donna Hay.
Nutrition Information
Show Details
Serving
1serving
Calories
110kcal
(6%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Cholesterol
28mg
(9%)
Sodium
34mg
(1%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 17cookies
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 110kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 28mg | 9% |
| Sodium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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