Brownie Cookies

This recipe was developed and tested in my home kitchen at 5,400 feet above sea level. I love brownies, and putting them into a cookie just makes for another form of a nearly perfect dessert. These cookies give you the classic chewy texture of a brownie, the lightly crisp outside of a cookie, and they taste honestly lovely. Plus, they get the shiny, slightly crackly top that we all love in a classic brownie.

These cookies are simple to make but they also use some fun techniques to come together. Let me show you how to make them!

How to Make Brownie Cookies

The ingredients for this recipe are pretty simple and of course very similar to what you need for a traditional brownie. We’re starting out by stirring together the dry mixture in a bowl and setting it aside.

Then, in a microwave safe bowl melt together your unsalted butter and dark chocolate until it’s completely smooth. Set this mixture aside to cool down a little bit.

In another bowl, add your eggs, sugar, brown sugar, and vanilla extract.

Whip the egg mixture for about 5 full minutes, or until it’s lightened in color, slightly thickened, and the sugar has started to dissolve. Then it’s time to stir in the melted chocolate mixture until everything is combined and smooth.

Finally, it’s time to stir in the dry mixture until well combined. You should end up with a thick batter-like consistency, not unlike traditional brownie batter.

You want to scoop the batter out on to your baking sheet and give them a little space for spreading, and then it’s off to the oven until your cookies have spread and become shiny and crackly on top. These cookies are chewy on the inside and just lightly crisp on the outside, plus they taste super chocolatey.

Tips & Tricks for the Perfect Brownie Cookies

Here are my tips and tricks to help you along the way to the perfect Brownie Cookies!

• Do I have to use Dutch-processed cocoa powder? Yes, I developed this recipe using Dutch-processed cocoa and I do not recommend making it with natural cocoa powder. Dutch-processed cocoa powder will give you a darker, deeper chocolate flavor.
• Do I have to use dark chocolate? I think dark chocolate gives these cookies the best balance- I’m using a 70% in my cookies, but I think you could be flexible in either direction depending on your preference for sweetness.
• How long should I cool the chocolate mixture? You can let it cool on the counter for about 5-10 minutes. It can still be warm, but you just want to avoid using a very hot mixture in the batter.
• How do I know when the eggs have been whisked enough? The egg mixture should become pale in color and a little bit thicker in texture as you whisk.
• How do I scoop out the batter? The batter should be the consistency of a thick cake batter or brownie batter. They will spread a little as you scoop, but it should be thick enough to relatively hold its shape after scooping. If you feel like the batter is very thin, you can let it sit at room temp for 15 minutes before scooping.
• How do I know when the cookies are finished baking? The cookies should spread out a bit and they will become shiny and crackled all over the top. They should puff up slightly and then set when they are ready.
• I’m at about 5,000 ft. above sea level and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

Print

Brownie Cookies

Servings 16 cookies

Ingredients

• 3/4 cup flour
• 1/4 cup Dutch-processed cocoa powder
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 cup unsalted butter
• 8 oz dark chocolate
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar
• 2 eggs
• 1 tsp. vanilla extract

Instructions

1. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper
2. In a medium bowl, stir together the flour, cocoa powder, salt, and baking powder until well combined, and then set this mixture aside.
3. In a medium microwave safe bowl, melt the butter and chocolate together in 30 second increments, stirring between each, until fully melted and smooth.
4. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract for about 5 minutes, or until slightly lightened in color and the sugar is mostly dissolved.
5. Stir the melted chocolate mixture into the sugar mixture until well combined. Then add in the dry ingredients and stir to combine.
6. Scoop the cookie dough onto your baking sheet, allowing space for the cookies to the spread, and bake in batches until the cookies have spread and the tops look crackled, about 10 minutes. Optionally shape the cookies when the come out of the oven and let them cool before serving. Enjoy!

Nicole Hampton

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!

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