Brownie Cookies

The aroma of freshly baked cookies wafts through the air, inviting you to take a bite of something decadent. These brownie cookies combine the best features of brownies and cookies, resulting in a treat that is rich, fudgy, and slightly crispy on the outside. In just under 30 minutes, you can create these delightful confections, which are guaranteed to satisfy your chocolate cravings.

This recipe is perfect for anyone who loves a chocolatey treat, whether for a special occasion or a simple afternoon snack. They also store well, making them an excellent make-ahead choice for gatherings or a sweet surprise any day of the week.

Why You’ll Love This Recipe

• They have a wonderfully chewy texture that captures the essence of brownies.
• You can whip them together quickly with just a few steps.
• The addition of flaky salt enhances the rich chocolate flavor beautifully.
• They maintain their softness and flavor for days when stored properly.

What You’ll Need

Here’s what you need to make these delightful brownie cookies.

For the Cookies

• 200 g dark chocolate
• 120 g unsalted butter
• 100 g granulated sugar
• 100 g soft light brown sugar
• 2 eggs
• 150 g plain flour
• 25 g cocoa powder, sifted if lumpy
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• Some flaky salt, to sprinkle over the baked cookies (optional)

Use a good quality dark chocolate for best results.

Substitutions & Swaps

• Dark chocolate: semi-sweet chocolate
• Unsalted butter: margarine
• Plain flour: gluten-free flour blend
• Cocoa powder: carob powder

How to Make It

Get ready to indulge in some homemade brownie cookies.

1. Preheat

Preheat your oven to 180°C/350°F and line 2 large baking trays with baking paper.

2. Melt

Melt the dark chocolate and butter together in a pot over medium heat, stirring until smooth. You can also use a microwave to melt them if preferred.

3. Cool

Remove the melted mixture from heat and let it cool down for a few minutes.

4. Whip

In a large bowl, combine the eggs, granulated sugar, and brown sugar. Whip them together on high speed for about 5 minutes until the mixture lightens and nearly doubles in volume.

5. Combine

Pour the cooled chocolate and butter mixture into the egg mix. Gently fold until fully combined.

6. Add Dry Ingredients

Add the flour, cocoa powder, baking powder, and salt. Fold everything together until there are no traces of flour visible, being careful not to over-mix.

7. Pipe

Transfer the batter to a piping bag fitted with a large round tip. Pipe 8 mounds of batter onto the prepared trays, ensuring space between each mound for spreading. Alternatively, use an ice cream scoop or spoon.

8. Bake

Bake the cookies in the preheated oven for around 18-20 minutes, until they have set but are still soft.

9. Sprinkle

Once baked, sprinkle some flaky salt on top of the cookies while they are hot, if desired.

10. Cool

Let the cookies cool on the tray for about 20 minutes before moving them to a wire rack.

How to Store It

Fridge: store for up to 1 week in an airtight container.
Freezer: yes, they freeze well for up to 2 months.
Reheat: microwave for 10-15 seconds for a warm treat.

Tips for Best Results

• Use room temperature eggs for better incorporation.
• Don’t skip the cooling step after baking; it helps maintain the cookie structure.
• Measure your ingredients accurately for the best texture.
• For an extra crunchy exterior, bake for an additional 1-2 minutes.

Serving Suggestions

• Pair with a scoop of vanilla ice cream for an indulgent dessert.
• Serve alongside a hot cup of coffee or tea.
• Offer at parties as a delightful treat for guests.