Brownie Cookie Recipe
This brownie cookie recipe is all of the good parts of a brownie- crackly crust, fudgy middles, chewy edges, & intense chocolate flavor -in one little cookie! Also, if check out the how-to video right above the recipe.
A recipe from
Maria Arnold
Ingredients
Yields 36 servings
- 12 ounces bittersweet chocolate chips (60-70% cacao)
- ½ cup butter
- 3 large eggs
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder¹
- 1 cup pecans (chopped, optional)
- ½ cup mini semisweet chocolate chips
Method
11 steps
- 1
Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
- 2
Remove from heat, and set aside.
- 3
In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.
- 4
Reduce the speed to low, and mix in the melted chocolate until well-combined.
- 5
Stir in flour and cocoa powder just until combined.
- 6
Add nuts, if using, and mini chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
- 7
Cover the batter, and chill for 30 minutes.
- 8
Preheat oven to 350 F. Line two baking sheets with parchment paper.
- 9
Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
- 10
Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don't overbake, or the cookies won't be crackly and fudgy.
- 11
The shiny, crackly crust will develop as the cookies cool on the baking sheet.
From the family
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