Why make a brownie cookie when you can literally just have a… brownie? A very good question and I have a very good answer. A pan of traditional brownies has varying textures. You have slightly crisp and chewy edge brownies with softer, fudgier brownies in the center. When you bake brownies as cookies, you get both in 1. A super chewy and textured edge with that beloved fudge center. So the real question is this: Why make a brownie when you can have a brownie cookie?
Tell Me About These Brownie Cookies
Texture: Talk about a satisfying texture. If you love fudge brownies, you’ll appreciate all this cookie has to offer—chewy edges, soft centers, gooey chocolate chips when they’re fresh out of the oven. Flavor: These brownie cookies are for pure chocolate lovers. No caramel, nuts, fruits, or candies in the way. The wonderful part is that you can control the chocolate’s sweetness and strength. I recommend semi-sweet chocolate and adding a touch of espresso powder, which deepens the chocolate flavor. For sweeter cookies, use milk chocolate. For bittersweet cookies, use bittersweet or even unsweetened chocolate. (Warning—unsweetened chocolate lends a very deep, dark chocolate cookie!) Ease: Though this recipe much easier than, say, chocolate croissants, it’s not quite as simple as mixing brownie batter together. You need 3 main bowls—one for melted chocolate, one for dry ingredients, and one for other wet ingredients. Shaping the dough is a cinch, though. Use a cookie scoop to keep things uniform. Time: Some cookie doughs require chilling in the refrigerator and others don’t. This recipe requires just 20 minutes in the fridge, which is just enough time to quickly clean up and preheat the oven. You’ll be enjoying these cookies in under 1 hour.
If you’ve tried my Midnight Brownie Cookies in Sally’s Cookie Addiction cookbook, or my peppermint frosted chocolate cookies or peanut butter filled brownie cookies, today’s cookies are similarly rich. If you love chocolate, brownies, and cookies, you can’t go wrong with any of these 3!
Recipe Testing: What Works & What Doesn’t
When I was working on today’s recipe, I wanted to experiment with 2 variables: consistency of butter and chill time in the refrigerator. There are 4 cookies pictured below, with the bottom right cookie as the winner (today’s recipe). Each cookie was made with the same measurements and ingredients. For the cookies made with melted butter, I melted the butter with the 8 ounces of chocolate, then whisked in the sugars, eggs, and vanilla before beating in the dry ingredients. Let me explain each.
Best Chocolate to Use
Most of the cookie’s chocolate flavor comes from melted chocolate. Do not cut corners here—use pure chocolate baking bars, just like we do for dark chocolate chunk oatmeal cookies. You can find them right next to the chocolate chips in the baking aisle. They’re typically sold in 4 ounce bars, so you’ll need 2. I’m not affiliated or working with this brand, but I strongly recommend Ghirardelli (pictured below). This chocolate simply produced the best tasting and looking cookie. The cookies made with Baker’s brand chocolate were great, but the cookies didn’t really have the crackly tops.
I use and recommend semi-sweet chocolate, but you can use bittersweet or unsweetened chocolate for a much darker flavor. If you can find it and want to splurge, use 8 ounces of semi-sweet Scharffen Berger Chocolate. These are sold in 3 ounce or 9 ounce bars. My regular grocer carries it in the baking aisle, but you can find and purchase it online.
Overview: How to Make Brownie Cookies
The full printable recipe is below, but let’s walk through the recipe so you understand each step before you get started. Pictured above are our 3 bowls: 1 for dry, 1 for wet, and 1 for melted chocolate. When it all comes together, expect a thick and sticky cookie dough. And for those of you who want your brownie cookies AND brownies… 😉
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