I have to admit that I’ve made these at least brownie cookies once a week, every week for the last few months. Truthfully, brownies are my favorite dessert. When they are warm and have ice cream on top, they are unmatchable. The mix of warm chocolate and cold, good quality ice cream is incredible.
But I don’t always need an entire pan of brownies for myself. Which is where the cookies come in. They are such a crowd pleaser, but being such a small batch size, they are perfect for just yourself too!
What Are They?
A cookie? A Brownie? They are the perfect combination of both. These beautiful brownie cookies have all the rich gooeyness of a traditional brownie, they even have that beautiful crackly top. But, they compact and fast baking like a cookie. They are from start to finish in 30 minutes, which is less than the total baking time on most brownies. I am obsessed with brownie cookies, you will be too.
The Ingredients
Good quality chocolate- This is important whenever you use chocolate, but especially important when it will be used as the base flavor.
Eggs- We whip the eggs until pale and fluffy to give these brownie cookies extra rich chewiness.
Sugar- A combine of both white and brown sugar will make sure these brownie cookies stay chewy, but still get that beautiful crunchy top.
Cocoa Powder- Gives these cookies some extra depth and chocolate richness.
Vanilla Extract- Enhances that amazing chocolate flavor.
Sea Salt- The course sea salt on these brownies cookies is what really takes these over the top. It’s so simple, but so amazing.
Give them a try!
I promise you will not regret it. Or maybe you will, because you will not be able to stop eating these amazing brownie cookies. Taste one for yourself, and as always, remember. Never let what someone else brings to the table be the only thing you have to eat.
Beautiful Brownie Cookies
Quick and easy brownie cookies. All the goodness of a warm pan of brownies, wrapped up as a simple cookie.
Preheat your oven to 350° and line two baking trays with parchment paper. (Never skip your parchement paper!)
In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
In a sauce pan, or in short bursts in the microwave, melt together the chocolate, espresso powder (if using) and butter.
With an electric mixer, whip together the eggs and sugar until pale yellow and very fluffy. At least 3 minute. If the color hasn't changed, it hasn't gone long enough.
Turn off the mixer, add in vanilla extract. Next, with a spatula, slowly mix the chocolate mixture into the eggs and sugar. Mix until just combined.
With a cookie scoop, or spoons, portion out roughly 2-3 tablespoons of the cookie dough.
Baker for 10-12 minutes until slightly domed. Cookies will fall and crackle more as they cool. Sprinkle with course salt, optional.
Notes
These Brownie Cookies will store in an airtight container at room temperature for 3 days.
The brownie cookie dough is best used immediately. Unfortunately, I do not recommend making it in advance and baking later.
I prefer a 60% chocolate, but you can use a semi sweet as well. Unfortunately, Milk chocolate is not a good choice for these cookies.
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