Brownies and cookies – two of my favorite desserts! I’m an edge brownie person myself. The texture of the crispy outsides with the chewy brownie are perfect together. If you’re like me, (or a center piece person, like my husband), you’re going to fall in love with these brownie cookies.
Crispy edges? Check.
Chewy centers? Check.
Rich chocolate paired with saltiness? Check and check.
These are easy to make and produce a gorgeous, yummy result. Look at those shiny, crackly tops! Admiring them is almost as good as eating them. Almost.
All-purpose flour: 2 cups might seem like a lot for cookies, but these do actually make quite a bit.
Unsweetened cocoa powder: I used Hershey’s natural unsweetened cocoa powder. I haven’t tried it with any dutch processed, but I’m sure it would work fine. If you want to read about the difference between them, I explain it all in my Chocolate 101 post.
Baking Powder: Unlike baking soda, this helps us achieve lift and spread. You can read more about the differences here.
Salt: Even desserts need a little salt. You won’t be able to taste it in the batter, but it actually helps bring out all the sweet and rich flavors in this cookie.
Chocolate: The real star here. You can use chopped baking chocolate (54-60% is ideal) or use semisweet chocolate chips. I tested it with both and didn’t notice a difference in the end.
Butter: Since we’re melting this with the chocolate, it’s not as important that it’s room temp when you begin. However, it will take longer for it to melt if you use it straight out of the fridge.
Eggs: These really do need to be room temperature. If you want to warm them up quickly, stick them in a bowl of hot water while you gather the rest of the ingredients.
Granulated sugar: This is going to help us get those crispy edges.
Brown sugar: This is going to helps us get that perfect chewiness.
Vanilla: It’s just a dessert staple ingredient. Vanilla compliments everything.
Making Brownie Cookies
The process for making these is a little different than the traditional creaming method. Since we’re melting the butter with the chocolate, we’re starting with a few different things in the mixing bowl. This recipe moves pretty fast and the dough needs to be baked right away, so make sure you have everything measured and in place!
- Mix dry ingredients.
- Put chocolate and butter in double boiler to melt.
- Whisk eggs, sugar and vanilla. Add in chocolate. Add in flour.
- Roll into 3 tablespoon portions, 3 inches apart. Sprinkle with salt.
- Bake, cool and enjoy!
This recipe can easily be cut in half, or you can make the cookies smaller. I made the cookies half their size, and noticed they didn’t seem to spread as much and the tops weren’t as crackly. But the flavor was the same!
These might be my favorite hybrid dessert yet! Try these for yourself, and share your pictures with me – tag me on instagram @fg_bakes or use the hashtag #forgoodnessbakes.
Brownie CookiesCourse: DessertCuisine: AmericanDifficulty: Easy
A perfect hybrid between a brownie and a cookie! They have crispy edges and chewy centers with shiny, crackly tops. Perfect and chocolatey!
2 cups (240 g) all-purpose flour
½ cup (42 g) unsweetened cocoa powder*
2 tsp. baking powder
½ tsp. salt
14 oz semisweet chocolate chips or chopped dark chocolate
1 cup (2 sticks) unsalted butter, room temperature
4 eggs, room temperature
1 cup (200 g) granulated sugar
1⅓ cup (284 g) packed light brown sugar
1 tsp. vanilla extract
optional: flaky salt
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.*
- Whisk flour, cocoa powder, baking powder and salt together. Set aside.
- Place chocolate and butter in double boiler (heat safe bowl over simmering pot of water). Stir until melted and smooth. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with a whisk attachment, or using a hand mixer, combine eggs, sugar and vanilla. Whisk for 5 minutes on medium speed. Mixture will be lighter in color.
- Reduce speed to low and beat in melted chocolate. Mix for 1 minute.
- With mixer on low, add flour mixture and whisk for 20 seconds, or just until combined. Carefully scrape the bowl, making sure to incorporate anything left on the bottom.
- Spray cookie scoop or spoon with cooking spray – this will help with scooping. Scoop dough into 3 tablespoon portions and set on cookie sheet 3 inches apart. These will spread significantly, so don’t crowd the pan. Sprinkle each cookie with a little flaky salt if desired.*
- Bake for 10-12 minutes, until tops are starting to look crackly and the cookies are slightly domed. They will crackle more and fall a bit once you take them out of the oven. You can sprinkle the flay salt on at this point as well. Let cool on pan for 3-5 minutes before transferring to a wire rack.
- Cocoa powder – I’ve only tested this recipe using natural, unsweetened cocoa powder. It will probably work with dutch processed since we are using baking powder as the leavener.
- Parchment vs silicone mat – I recommend using parchment for this one. You don’t get as much spread if you bake these on a mat.
- Cookie scoop – I have a #40 scoop, which is 1½ tablespoons. I simply scoop two portions into my hand, and then roll them into one ball and place on the cookie sheet. You can just drop the dough on to the sheet as well.
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