Brownie Cookies
By Sapir Dahan
- 8 ingredients
- 8 steps
- Oven: 350°F (180°C)
- Baking time: 10–11 minutes
- Makes: About 14 large cookies
- Dairy: Dairy
Soft, fudgy brownie cookies made with good dark chocolate, with the beautiful crackly tops that form as they bake. Simple to make, quick to bake, and you can swap the flour for almond flour.
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How I love brownie cookies: the fudgy texture, the rich chocolate flavor and the beautiful cracks that form as they bake. They're soft, chocolatey and delicious, and they're simple to make. Just read the notes before you get started.
Before you start
- It's important to chill the batter for the time given. In the video I didn't chill it because I was short on time, and the batter was too runny, so don't skip this step.
- Once you've added the flour, mix the batter as little as possible, so the cookies come out fudgy and not dense.
- Since chocolate is the main ingredient, it's important to use a good chocolate with at least 50-60% cocoa solids.
- The baking time is 10-11 minutes, depending on the size of the cookies. Keep an eye on the time so they don't dry out.
- After baking the cookies will look a little underdone, but they set as they cool.
- Don't lift the cookies until they've cooled completely.
Ingredients for about 14 large brownie cookies
- 240 g good dark chocolate.
- 60 g butter.
- 2 large eggs.
- 100 g dark brown sugar (½ cup minus 1 tablespoon).
- 1 teaspoon vanilla extract.
- ¼ teaspoon salt.
- 80 g all-purpose flour or almond flour.
- 5 g baking powder (1 teaspoon).
Instructions
- Put the chocolate and butter in a wide microwave-safe bowl. Melt in short bursts until completely melted, then set aside to cool for about 2 minutes (stir between bursts so the chocolate doesn't burn).
- In another bowl, combine the eggs, sugar, vanilla and salt. Whisk well until combined.
- Add the chocolate mixture to the egg bowl and whisk gently until combined.
- Sift the flour (or almond flour) and baking powder into the batter and whisk just until absorbed, no more.
- Cover the bowl with plastic wrap and chill in the fridge for about 15 minutes. Meanwhile, heat the oven to 350°F (180°C).
- Line baking sheets with parchment paper. Fill a spoon with batter and use a second spoon to push it onto the parchment.
- Leave plenty of space between the cookies (they spread), and bake for just 10-11 minutes.
- Let cool completely, and only then lift the cookies.
Good to know
- You can add 30 g of chocolate chips to the batter.
- Store the brownie cookies in an airtight container at room temperature.
Questions and answers
My brownie cookies look underbaked when they come out of the oven. Is that normal?
Yes. After baking the cookies look a little underdone, and they set as they cool. Don't lift them until they've cooled completely.
Why do I need to chill the brownie cookie batter?
Without chilling, the batter is too runny, so put it in the fridge for about 15 minutes and don't skip this step.
Can I make brownie cookies with almond flour?
Yes, you can use almond flour instead of regular flour.
Which chocolate works best for brownie cookies?
A good chocolate with at least 50-60% cocoa solids, because chocolate is the main ingredient.
