Introduction
The Brownie Cookie is the ultimate answer to the age-old dessert dilemma: cookie or brownie? This marvelous hybrid captures the best of both worlds—the rich, fudgy interior and intense chocolate flavor of a classic brownie, paired with the delightfully chewy edges and signature crinkled top of a great cookie. Unlike standard drop cookies, these are built on a melted butter and chocolate base, giving them a dense, almost truffle-like texture that remains soft for days. Perfect for bake sales, holidays, or satisfying an intense chocolate craving, these cookies are guaranteed to become a permanent fixture in your recipe rotation.
Ingredients
- 4 oz (115g) Dark Chocolate (chopped or chips)
- ½ cup (113g) Unsalted Butter
- ¾ cup (150g) Granulated Sugar
- ½ cup (110g) Light Brown Sugar, packed
- 2 large Eggs, room temperature
- 1 teaspoon Vanilla Extract
- 1 cup (125g) All-Purpose Flour
- ½ cup (60g) Unsweetened Cocoa Powder
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ cup (85g) Chocolate Chips (optional, for extra texture)
Step-by-step Preparation
- Melt the Chocolate Base: In a medium, heat-safe bowl set over a simmering pot of water (or using a microwave in 30-second bursts), melt the chopped dark chocolate and the butter together until smooth. Remove from heat and let cool slightly for 5 minutes. Tip: Do not let the mixture get too hot; this prevents the eggs from scrambling later.
- Add Sugars and Eggs: Whisk the granulated sugar and brown sugar into the melted chocolate mixture until fully incorporated. Add the eggs one at a time, followed by the vanilla extract. Vigorously whisk this mixture for 60 to 90 seconds until it becomes noticeably glossy, thick, and lighter in color. This step is essential for achieving the signature crinkly top.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Ensure the cocoa powder is broken up and evenly distributed.
- Mix and Chill the Dough: Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix. If using, fold in the extra chocolate chips. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (or up to 2 hours). Tip: Chilling prevents the cookies from spreading too thinly during baking.
- Bake: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop the dough into 1.5-inch balls (about 2 tablespoons each) and place them 2 inches apart on the prepared sheets.
- Cool and Serve: Bake for 9 to 12 minutes. The edges should look set, but the centers should still look slightly soft and fudgy. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
While these Brownie Cookies are undeniably decadent, they offer intense chocolate satisfaction in a relatively small package. A typical serving (one cookie) contains approximately 180-200 calories, 10g of fat, and 20g of carbohydrates. The use of high-quality dark chocolate provides beneficial antioxidants, making this a slightly healthier indulgence compared to treats made solely with processed sugars and oils.
Storage
Store cooled Brownie Cookies in an airtight container at room temperature for up to 5 days. For longer storage, the baked cookies can be frozen in a freezer-safe bag for up to 3 months; thaw them at room temperature. Alternatively, the unbaked dough balls can be frozen and baked directly from frozen, adding 2-3 minutes to the baking time.
Conclusion
These rich, fudgy cookies are best served slightly warm alongside a glass of cold milk or a strong cup of coffee. For an extra gourmet touch, sprinkle a pinch of flaky sea salt on top of the dough before baking—it enhances the deep chocolate notes beautifully. You can also experiment by adding a teaspoon of espresso powder to the dry ingredients for an even more complex, dark flavor profile.