When you can’t decide between a brownie and a cookie you make these chocolate brownie cookies.
My favorite thing about these chocolate brownie cookies is that there is absolutely no chill time. Did you hear me? NO CHILL COOKIES!
Chocolate Brownie Cookies
My second favorite thing about these cookies are the crinkly and chewy tops!
The first time I made these, they came out of the oven more cake like which meant no crinkle on top and I was all mad. Frustrated because I was pretty sure that my ratios were correct, I went back to the drawing board to figure out why they didn’t work.
I realized it wasn’t the ingredients in the recipe that were off but rather it was they way that they were mixed together.
When you bake you can use the same ingredients, mix them differently but still bake them the same and they will all come out with different results.
Baking unlike cooking, is more of a science.
I don’t care if I failed chemistry 3 times, it only took me 2 tries to get these right!
How to make chocolate brownie cookies:
Generally I like to make cookie recipes by hand, but I encourage you to use a stand or hand mixer for this recipe. The most important part of making these cookies is the way you blend together the sugar and eggs.
They need to be whipped together really well to incorporate a lot of air which will create the crinkly tops and make these cookies taste like a chocolate chewy brownie.
If you choose to make these by hand you wont have the same effect.
First though you need to melt the chocolate with the butter over a double boiler.
What is a double boiler?
A double boiler is used to melt chocolate.
Place a small pot with an inch of water in it and bring it to a simmer. Place a larger heat proof bowl over the pot. Make sure the bottom of the bowl does not touch the water. This is why you only need one inch!
Put the chocolate (and in this case, the butter too) into the bowl. The heat and steam from the water will melt the chocolate and butter.
Tips on using a double boiler:
- Stir the chocolate as it is melting
- Do not get any water into your chocolate or it will seize up!
- Make sure the bowl fits snugly over the pot and does not touch the water or it can get too hot. All you want is the steam to melt the chocolate. But you don’t want the steam to get into the chocolate.
Can’t I just use the microwave?
Yes. You totally can, but you have less control over the heat of the microwave and if the chocolate overheats it will seize up.
Mix:
While the chocolate is cooling, combine the sugar and eggs in a stand mixer fitted with the paddle attachment. Mix on medium speed for 3 minutes until the mixture is light yellow and foamy. Add in the cooled chocolate and butter mixture and mix until combined.
Next add in the dry ingredients and continue mixing. At this point you can hand mix and use a spatula.
The Batter:
The batter for these cookies is super loose so don’t get scared and feel like you did something wrong. It won’t ball up like a chocolate chip cookie dough recipe. It will look more like brownie batter.
Using a mini ice cream scoop or smalls spoon, scoop the cookie batter and drop it onto a parchment lined cookie sheet leaving about 2” around for them to spread.
Bake.
How to store these chocolate brownie cookies
If they last long enough, store these cookies in an airtight container or air tight plastic bag for up to 3 days.
Freezing:
You can freeze these cookies in an airtight container, or in an aluminum tin double wrapped in plastic or tin foil for up to 2 months.
These chocolate brownie cookies are packed with chocolate flavor and are even better when dipped into a hot chocolate. Just sayin
If you like cookies (who doesn’t) you might like these recipes:
- Coffee Cookies with Chocolate Chunks
- Funfetti Cookies- Made from Scratch
- Chocolate Orange shortbread Cookies
- Raspberry lemon Linzer cookies
Chocolate Brownie Cookies
Ingredients
- 1/4 cup unsalted butter
- 4 ounces semi sweet chocolate about 1/2 cup
- 2 eggs large
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/4 teaspoon kosher salt
- 3 tablespoons cocoa powder
- 1/8 teaspoon baking soda
Instructions
- Preheat your oven to 350°F. In a heatproof bowl, melt the butter and chocolate together over a double boiler.
- While the chocolate cools, beat the eggs, sugar, and vanilla in a stand mixer fitted with the paddle attachment. Mix on medium for at least 3 minutes. The mixture should look light and airy. I do not recommend mixing this by hand. The air incorporated by the mixer is what you need to create the crinkle brownie like tops.
- Add in the chocolate and butter mixture and mix until combined.
- Add in the flour, salt, cocoa, and baking soda. Mix until combined on low, or at this point you can mix by hand. The dough will be loose and look more like brownie batter than cookie dough.
- Using a mini ice cream scoop or a small spoon, spoon the cookie dough onto a parchment lined baking sheet or sheet tray leaving 2 inches in between the cookies to allow them to spread.
- Bake the cookies for 10 minutes.
Notes
Nutrition
Made these at Christmas, and I loved how EASY they were to make! Not to mention, so delicious! They’re a win-win during the busy holiday baking season, or any time of the year 🙂
Thank you so much Pina! I am so happy to hear you loved them!!!
Not sure i nailed it but will definitely try again because they’re soooo good and quick to make!
I SO appreciate your dedication Catarina!!! You got this!!
This is a yummy no-fuss easy recipe. The cookies always come out delicious. I have substituted almond extract for vanilla, and it was really good!
So good to know! Thank you so much Shevi!
Hey.. I was wondering if you could add a metric options for the recipes, as it would be easier for some of us.
I can look into that! Thanks for your comment!
I tried this recipe quite a few times. But i failed after getting perfect cookies twice. I don’t seem to get what’s wrong. They’re turning flat and brown but not burnt. The ingredients are equally measured then what’s wrong?
Hi Maham! Thank you so much for making these cookies! What makes the crinkly tops is not the ingredients measured but how you make the recipe. The eggs work better if they are at room temperature and they have to be whipped really well. If they aren’t whipped long enough, there isn’t enough air incorporated into the batter then the cookie will be flat. I hope this helps! Thank you so much for leaving a comment!
can i freeze the cookie batter to bake the next day? im afraid that after freezing the air bubbles will be gone and affect the overall texture
yes you can freeze it!