Brownie Cookies

These cookies taste identical to a real brownie. Complete with the iconic crackle brownie top and a fudgy inside.. not cakelike at all. It’s a rich chocolatey flavor that just melts in your mouth with each bite.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 10

Cooling Time (estimate) 15

Total Time 40

Servings cookies

Calories 162kcal

Author Toni Dash

Equipment

cookie scoop

Ingredients

1 cup all-purpose flour regular or gluten-free measure-for-measure flour blend
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon kosher salt
½ cup unsalted butter does not have to be room temperature as it will be melted on stove
¾ cup semi-sweet chocolate chips
1/3 cup light brown sugar – packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F. Lightly coat a cookie sheet with non-stick spray or line with a sheet of parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
1 cup all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder, ¼ teaspoon kosher salt
Add the butter and chocolate chips to a small saucepan. Place over medium heat and stir frequently until completely melted. Set aside.
½ cup unsalted butter, ¾ cup semi-sweet chocolate chips
In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, mix together the brown sugar, granulated sugar, eggs, and vanilla extract.
1/3 cup light brown sugar – packed, ½ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
Using a spatula, or spoon, fold in the melted chocolate. Add the flour mixture and continue stirring until completely combined.
Using a medium cookie scoop, place balls of cookie dough onto the prepared cookie sheet about 2 inches apart.
Bake for 10 minutes, until the top is set and starts to crack. (Don’t overbake or you will lose the fudgy inside).
Allow the cookies to cool for a few minutes on the sheet and then move the cookies to a rack until completely cooled.

Notes

Variations

- The chocolate you use will vary the taste. We like the combination of regular unsweetened cocoa powder and regular semi sweet chocolate chips. You could use a different cocoa like Ghirardelli or even a dark chocolate for a richer and deeper flavor. Bittersweet chocolate chips are another option. We don't recommend using milk chocolate chips as they may make the brownie cookies overly sweet.

- Just like brownies, these would be wonderful with a some additions. Try to add some crushed walnuts, caramel bits, crushed Oreos, candy pieces like peanut butter cups or snickers.

Expert Tips

The batter itself is very soft, it’s not a good dough to handle with your hands so a cookie scoop is recommended.

Don’t be tempted to add more flour or chill the dough as the soft dough is normal and will create the perfect cookie.

How to store

Store in an airtight container for up to 5 days.

Nutrition