Brownie Cookies

Or, as the internet refers to them, “Brookies.” They’re just as addicting as fudge chocolate brownies. When you try these Brownie cookies, you’ll fall in love. They’re chewy, fudgy, and delectable.

What are brownie cookies?

That’s not the case if you’re thinking about a brownie cut into a circular biscuit. It’s even better than that. The surface of these brownie cookies has a crinkled structure, and the inside is soft and gooey chocolaty. They’re an absolute delight. Imagine a chocolate chip cookie that is much richer and full of chocolatey-ness.

How to make brownie cookies?

The process of making brownie cookies is quite simple. Eggs are beaten with sugar and mixed with chocolate butter followed by folding in dry ingredients. However, it may seem easy to prepare but it all comes down to baking. These cookies dough is more of a batter than cookie dough and it’s very important to bake at low temperature to get them right.These brownie cookies are simple and easy to make in just under 20 minutes and require 20 minutes of chilling time.

Sugar

This recipe calls for powdered sugar. To get a richer, dark, and crunchy outer texture it is recommended to use brown Demerara sugar.

Chocolate

Dark compound chocolate with at least 70% cocoa will make this cookie taste so amazing. If you are not fond of dark chocolate you can use milk chocolate. However, the taste won’t be as rich and strong.

**Note: These cookies are different from other cookie recipes. The cookie mixture is in batter form. Although they’re not hard to make, I request you to go through this recipe a few times and understand the complete process before making it. If you are unsure, you can cut down this recipe completely in half and try it out.**

If you’ve never baked brownie cookies before, you must, and be warned: they will disappear quickly.

Ingredients

1. 110g Dark Chocolate ( 70-80% cocoa )
2. 60g Unsalted Butter
3. 65g All-purpose Flour
4. 1 Egg  (Room Temperature)
5. 75g Powdered Sugar (brown sugar recommend)
6. ¼ tsp (1.42g) Baking Powder
7. ¼ tsp (1.42g) Salt
8. 1 tsp Vanilla extract or instant coffee (optional)

Instructions

1. In a bowl place a fine mesh strainer and sift flour, salt, baking powder. Combine the ingredients and keep them aside.
2. Melt butter and dark chocolate and keep aside. You can melt the chocolate using a double boiler or in a microwave. To melt chocolate and butter in the microwave see below.
3. In a clean bowl of a stand mixer add egg and sugar and whisk together on medium speed for 2-3 minutes until the mixture is foamy and pale yellow or light brown ( if used brown sugar ). Do not over mix.
4. Add melted chocolate and butter to the egg and sugar mix. ( your melted chocolate should not be too hot ) With a rubber spatula fold the mixture until just combined. Add in vanilla extract or coffee mix.
5. Add in all dry ingredients to the wet mix. And gently fold until everything is just combined. Do not use a stand mixer.
6. Leave the batter in the refrigerator for 20-30 minutes. Do not skip this step. This brownie cookie is more batter than cookie dough. Setting the batter will make it easier to scoop and place it. Preheat oven at 180°c. Line your baking tray with parchment paper or a baking sheet.
7. Take your batter out of the refrigerator. Scoop the brownie cookie batter with an ice cream scooper and place it on the prepared baking tray. Or put the brownie cookie batter into a piping bag and pipe 1.5-2 inch wide dallops.  Leave more than enough space between each cookie. These brownie cookies will spread flat as they bake.
8. Bake the brownie cookies at 160°c for 8-9 minutes. If your oven has a fan leave it on throughout the baking process. Leave the cookies to cool completely on the baking tray before removing them.

How to melt chocolate in a microwave?

Add chocolate chips to a microwave-safe bowl. If you have a chocolate block, cut it into smaller pieces to speed up the melting process. Always have a clean spatula on hand. On medium, microwave the chocolate for 30 seconds. Remove it and continue to stir. To produce smooth liquid melted chocolate, repeat the operation a few times. Microwave for no more than 30 seconds or the chocolate will be scorched. Stir in the butter until it has melted into the warm chocolate and is thoroughly combined.

Notes

• Preheat your oven at 180°c and bake the cookies at 160°c. Once you put the cookies for baking make sure to turn down the temperature at 160°c.
• The cookies will be too soft to take off the baking tray after baking. And they will continue to bake further from the residual heat left on the baking tray. Do not be tempted to bake the cookies all the way through.
• Leave the cookies on the baking tray itself after baking. They will turn brittle from outside once they’re completely cooled down. After that, you can safely transfer them.
• These cookies will spread flat and wide while baking. Leave more than enough space between each. If you do not have another baking tray, you can put the cookie batter back in the refrigerator and prepare another batch of the leftover batter.
• I’m sorry, but these cookies don’t work well in the microwave. Please let us know if you have worked out how to make these brownie cookies in the microwave.

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Check out our Oatmeal Cookies recipe here.