Decadent and rich brownie but in the form of a cookie. Soft and chewy center with a crisp shell these chocolate brownie cookies will be an addictive treat for all brownie lovers out there.
This combination of brownies and cookies is a match made in heaven. Decadent brownies are one of the classic treats out there. Their rich flavors are the favorite of chocolate lovers all around the world. I’ve yet to meet a person who doesn’t like brownies. So when you create cookies that have the heavenly taste of brownies, not only it will satisfy the cravings of you and your loved ones, but the pan of cookies will disappear in no time.
These chocolate brownie cookies require a few extra ingredients than brownies and also a few extra steps than a brownie. The cookie dough requires refrigeration. Not easy as creating a brownie but not difficult as well.
INGREDIENTS AND POSSIBLE SUBSTITUTIONS
- Butter(unsalted)-Butter adds richness, flavor, and texture to the cookies. If you are using salted butter do not add salt to the dough.
- Sugar (powdered)-Sugar not only provides the required sweetness but also helps in retaining the texture of cookies. You can use brown sugar or use half brown sugar and half white sugar.
- Eggs-Provides the necessary moisture to the cookies. Eggs should be at room temperature.
- Vanilla Extract-Vanilla helps in elevating the flavor of cookies.
- Chocolate Powder-Dutch processed provides a deep chocolatey taste to cookies. If you want to use semi-sweetened cocoa powder or regular cocoa powder add ¼ tsp baking soda.
- Chocolate-I have used semisweet chocolate but feel free to use dark chocolate as well.
- Cornflour-Maintains the structure of the cookie.
- Flour- Provides structure to the cookies.
- Baking powder – To inflate the cookies which results in a chewy and fudgy center.
- Salt – to balance the flavors.
HOW TO MAKE BROWNIE COOKIES?
To get the decadent flavours of brownie in cookie
- Melt chocolate and butter together. You can microwave them for 30 sec, use a double boiler, or like I have used a saucepan. This method ensures cookies get flavour and intensity of chocolate and richness of butter.
Crispy and crackly shell
- In a bowl beat egg with help of mixer till light, fluffy and double the volume.
- In the eggs add sugar, vanilla extract, and chocolate-butter mixture and beat with a mixer on medium speed for about 2 minutes. This process ensures that crackly top.
Creating body for the brownie cookies
- Sift in all the dry ingredients. Sifting is necessary otherwise there will be lumps present which will eventually lead to improper mixing.
- Mix all of these ingredients together. Make sure to not over-mix them which can cause lose of texture and structure. Mixing with spatula is best way of ensuring proper mixing.
- Add chopped chocolate in and mix with a spatula.
Maintain structure and texture of cookies
- Refrigerate the brownie cookie dough for 30 minutes. This is to ensure that while baking cookies won’t spread. If cookies spread the fudgy and soft texture of cookies will be lost.
Baking brownie cookies
- Preheat the oven to 180℃ (356℉).
- Line the baking tray with a parchment/butter paper. And then grease it with oil/butter.
- With the help of an ice-cream scoop, place scoops of dough on the baking tray leaving little spaces in between.
- Place the baking tray in the oven and bake for 10-15 minutes at 180℃ (356℉).
How to know if cookies are ready?
- Cracks will appear on the surface.
- When touched they will remain firm and have no imprints.
Yay! Brownie cookies are done
- After taking them out of oven immediately take them from baking tray and place them on a wire rack to cool completely. If left on the baking tray the residual heat from the tray will continue to cook cookies resulting in dry and over-baked cookies.
- Sprinkle them with sea salt to elevate their taste. But it is totally optional.
- Delicious brownie cookies are ready to eat.
After they have completely cooled down put them in an airtight container and store at room temperature for 4-5 days. But I’m pretty sure they would disappear way before that.
Necessity of melting the butter-Melted butter results in softer, tender and fudgier texture which we are aiming to create with these brownie cookies. It gives a rich flavour and also enhances the chocolate taste.
Chopped chocolate instead of chocolate chips- Chocolate chips have stabilizers which maintains the shape of chocolate chips even when heated. On the other hand coarsely chopped semisweet chocolate become these large pockets of gooey chocolate when heated. But, it absolutely depends on your preference.
Refrigeration of dough-Refrigerated dough doesn’t spread much when baked. It provides a fudgy and soft characteristics to cookies.
Storing brownie cookie dough-The brownie cookie dough can stored in freezer in an airtight container or zip-lock bag for up to 2 to 3 months. But after 2 months the dough will start to loose it’s flavour and taste. To defrost,refrigerate them for a fortnight.
Brownie Cookies
Ingredients
- 7 g Butter 1 tbsp
- 9 g Cocoa Powder 2 tbsp
- 1 Egg room temperature
- 4 ml Vanilla Extract ½ tsp
- ½ tsp Baking powder
- 12 g Cornflour 2 tbsp
- 70 g Flour ½ cup
- ¼ tsp Salt
- 18 g Semisweet Chocolate ⅛ cup to melt
- 18 g Semisweet chocolate ⅛ chopped
Instructions
- Gather all the ingredients.
- Melt chocolate and butter in a saucepan or microwave or double boiler.
- In a large bowl beat egg with a mixer till it becomes light, fluffy, and double the volume.
- Add sugar, chocolate-butter mix, and vanilla extract in the beaten eggs. Mix with a mixer om medium speed for 2 minutes.
- Sift in all the dry ingredients and mix with a spatula.
- Add chopped chocolate and mix with spatula.
- Refrigerate the dough for 30 minutes.
- Line a baking tray with parchment/butter paper.
- Preheat the oven to 180℃ (356℉).
- Scoop cookie dough with an ice-cream scooper or a spoon and place them on baking tray with little distance between them.
- Bake for 10-15 minutes at 180℃ (356℉).
- Take them out when cracks begin to appear and when pressed leaves no imprint.
- Immediately after taking them out from oven remove them from baking tray and place on a wire rack to completely cool down.
- After cooling store them in airtight container at room temperature
