Brownie Cookies

Chewy on the inside and a beautiful shiny crackle on the top. These brownie cookies have both the texture and taste of brownies.

Why You'll Love Them

Best of two desserts in one. If you can't decide between brownies or cookies these are for you. They taste just like brownies but in cookie form!

All done by hand. This recipe is done by hand so no need for mixers or fancy kitchen tools.

Amazing texture. These cookies have the perfect fudgy and chewy texture that you would expect in a brownie.

These cookies are amazing and were a huge hit with everyone. They have all the taste/texture of a brownie in cookie form. This includes that gorgeous shiny crinkle top!

How to Make Brownie Cookies

Preheat oven to 350 F and line two baking pans with parchment paper.

Chop chocolate and place in a microwave safe bowl with the butter. Microwave in 20 second increments (stirring in-between) until melted. Set aside.

Whisk together flour, cocoa powder, baking powder, and salt in a medium sized bowl. Set aside.

In a large bowl whisk brown sugar, white sugar, and eggs for a good 5 minutes. The mixture should thicken slightly and be frothy.

Add in the melted chocolate and butter mixture, and vanilla. Whisk till until combined.

Add the flour mixture and mix with a rubber spatula just until no flour streaks remain.

Scoop out 1 & 1/2 tbsp on dough (I like using a cookie/ice cream scoop) and place onto the baking sheet. Dough will still be soft and have a texture similar to chocolate frosting. Leave 2 inches between each cookie.

Baking for 8-9 minutes or until cookies are set on the edges and has a crackle top. They will still look soft in the middle but will stiffen after cooling. Let cookies cool completely on the baking sheet before moving.

Frequently Asked Questions

WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scrape with knife. Scooping the measuring cup directly into your flour cause the flour to compress and getting more flour than the recipe calls for.

DO I NEED TO BRING MY EGGS TO ROOM TEMPERATURE?

Yes you do. Room temperature ingredients break down easier in the batter. This will give you a fudgier cookies and gives you a shiny crinkle top.

If you forget to take your eggs out of the fridge, no worries! Just run them under warm tap water for a few minutes and this will bring them to room temperature.

HOW TO GET PERFECTLY ROUND COOKIES

As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.

STORING THE Cookies

Store cookies at room temperature in an airtight container. They keep for 4 days after baking.

If you make these brownie cookies please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

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Brownie Cookies

Jessie M

Chewy on the inside and a beautiful shiny crackle on the top. These brownie cookies have both the texture and taste of brownies.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 9 minutes mins

Course dessert

Cuisine American, Canadian

Servings 20 cookies

Ingredients

  

• 8 oz semi sweet baking chocolate
• 1/4 C salted butter
• 1/2 C all purpose flour spooned and levelled *
• 2 tbsp cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 C brown sugar
• 1/2 C white sugar
• 2 eggs at room temperature
• 1 tsp vanilla extract

Instructions

 

• Preheat oven to 350 F and line two baking pans with parchment paper.
• Chop chocolate and place in a microwave safe bowl with the butter. Microwave in 20 second increments (stirring in-between) until melted. Set aside.
  8 oz semi sweet baking chocolate, 1/4 C salted butter
• Whisk together flour, cocoa powder, baking powder, and salt in another bowl. Set aside.
  1/2 C all purpose flour, 2 tbsp cocoa powder, 1/2 tsp baking powder, 1/4 tsp salt
• In a large bowl whisk brown sugar, white sugar, and eggs for a good 5 minutes. The mixture should be lighter in colour and frothy.
  1/2 C brown sugar, 1/2 C white sugar, 2 eggs
• Add in the melted chocolate/butter and vanilla. Whisk till until combined.
  1 tsp vanilla extract
• Add the flour mixture and mix with a rubber spatula just until no flour streaks remain.
• Scoop out 1 & 1/2 tbsp on dough (I like using a cookie/ice cream scoop) and place onto the baking sheet. Dough will still be soft and have a texture similar to chocolate frosting. Leave 2 inches between each cookie. These cookies spread a lot.
• Baking for 8-9minutes or until cookies are set on the edges and has a crackle top. They will still look soft in the middle but will stiffen after cooling.
• Let cookies fully cool to room temperature on the baking sheets before moving.

Notes

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scrape with knife. Scooping the measuring cup directly into your flour cause the flour to compress and getting more flour than the recipe calls for.

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