Brownie Cookies- soft, fudgy, gooey chocolate cookies that taste just like brownies! The two best desserts in ONE recipe! Don’t forget a glass of cold milk!
The recipe is from 100 Cookies by Sarah Kieffer, one of my new favorite cookbooks. It is ALL about cookies, so of course I am a huge fan. And Sarah’s cookie recipes are top notch! I can’t wait to make them all, especially if they are as good as these brownie cookies. Make sure you add this book to your collection.
These cookies are basically a brownie in cookie form. They are soft, fudgy, and have perfectly crackled tops. They get gold stars from everyone who tastes them. You just can’t deny their deliciousness!
How to Make Brownie Cookies
Brownie cookies are actually pretty easy to make from scratch…and SO worth it! These dense chocolatey cookies will become a favorite after one bite.
Here are a few tips!
- Make sure your eggs are at room temperature. If you forget to set them out, you can put them in a bowl of warm water for 5 to 10 minutes.
- Beat eggs, sugar, and salt in a stand mixture until it’s pale and doubled in volume. This will take 6 to 8 minutes, so be patient!
- Use a neutral oil, like canola or vegetable oil.
- I always use pure vanilla extract. It is pricey, but SO worth it.
- You can use semi-sweet or bittersweet chocolate. Make sure you use GOOD quality chocolate since chocolate is the star here.
- Use Dutch-processed cocoa for the best chocolate flavor.
- Melt the butter and chocolate together until smooth, then whisk in the cocoa powder. Make sure there are no clumps.
- Add the warm chocolate-butter mix to the eggs and sugar, mixing on low speed until it’s combined. Add in the dry ingredients, mixing until just combined.
- Let your dough sit at room temperature for 5 minutes before scooping it into cookies.
- You can make regular size cookies or jumbo cookies. If you make regular size cookies, you will get about 30 cookies. If you make large cookies, you will get about 16. Baking times will vary depending on the size you go with. I recommend checking at 8 minutes to be safe. You don’t want to over bake. Also, if you make large cookies, they will spread out a little more.
- If you want to add a sprinkle of flaky sea salt, go for it! You could also stir in some chocolate chips if you want over the top chocolate brownie cookies.
How to Add a Peanut Butter Swirl
In the book, Sarah gives the option of adding a peanut butter swirl. If you are a chocolate and peanut butter lover, like me, give it a try. I think peanut butter is always a good idea.
Drop one heaping teaspoon of peanut butter on top of each brownie dough ball and use a knife to swirl. YUM!
How to Store
Warning, these cookies don’t last long so you might not have any to store, ha!
They really are best served the same day you bake them, but they will keep in an airtight container on the counter for up to two days.
I suggest popping the cooled cookies in the freezer if you won’t eat them that fast! They freeze beautifully.
You can also freeze the cookie dough balls for up to two months. No need to defrost before baking, just add a few minutes to the baking time.
More Chocolate Cookie Recipes
- Ultimate Chocolate Cookies
- Triple Chocolate Cookies
- Flourless Chocolate Cookies
- Chocolate Crinkle Cookies
- Chocolate Kiss Cookies
- 3/4 cup plus 1 tablespoon all-purpose flour
- 3/4 teaspoon baking powder
- 3 large eggs, at room temperature
- 1 1/4 cups granulated sugar
- 3/4 teaspoon salt
- 1 tablespoon canola oil
- 1 teaspoon pure vanilla extract
- 5 tablespoons unsalted butter
- 8 ounces semisweet or bittersweet chocolate
- 1/4 cup Dutch-process cocoa powder
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F. Line two sheet pans with parchment paper.
- In a small bowl, whisk together the flour and baking powder, and set aside.
- In the bowl of a stand mixer fitted with the paddle, beat the eggs, sugar, and salt on medium-high speed until the mixture is pale and doubled in volume, 6 to 8 minutes. Turn the mixer to low speed and stir in the canola oil and vanilla until just combined.
- While the egg mixture is beating, melt the butter and chocolate. Place the butter in a small, heavy-bottom saucepan set over low heat. Add the chocolate and melt together, stirring frequently, until smooth.
- Off the heat, add the cocoa powder to the chocolate and whisk until completely combined.
- Add the warm chocolate-butter mixture to the egg mixture and mix on low speed until combined. Add the flour mixture and mix on low speed until combined. Let the mixture sit at room temperature for 5 minutes.
- Use a small scoop or two spoons to drop heaping tablespoons of batter onto the prepared sheet pans, spacing them at least 2 inches apart, fitting 12 on a pan.
- Bake the cookies one pan at a time, rotating halfway through baking. Bake until the cookies are puffed and cracked and the edges are set, 8 to 12 minutes. Time will vary depending on the size of your cookies. I recommend checking early to be safe.
- Transfer the sheet pan to a wire rack and let the cookies cool completely on the pan.
The cookies are best the day of baking but will keep in an airtight container at room temperature for up to 2 days. Variation: With peanut butter — Drop 1 heaping teaspoon of peanut butter on top of each brownie dough ball and use a knife to swirl. Recipe from 100 Cookies by Sarah Kieffer
Have you tried this recipe?
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Photos by Molly from Yes to Yolks