These decadent brownie cookies are so rich and chocolatey. They are a chocolate lover's dream cookie! The cookie is crinkly and crispy on the outside and ooey-gooey on the inside. It is the perfect cookie!
The inspiration...
Homemade brownies are my favorite dessert to make because I am obsessed with chocolate. I was inspired to make these brownie cookies because I love brownies and the best way to celebrate brownies is to make all the possible combinations! These cookies are great to bake for a celebration. They come out looking absolutely delicious and taste amazing to eat!
These cookies are chewy, soft, and have a fudgy-like center. I have tested this cookie out with many different variations and this recipe is the best one. These cookies will satisfy any chocolate lover's craving. I was snacking on these cookies all week because they stay fresh, fudgy, and delicious days after baking.
A few tips...
Chocolate - I use high-quality dark chocolate chips like Ghirardelli or Guittard brands. These brands will truly make all the difference in your baking. Trust me. Try these high-quality chocolates!
Do not overmix - be careful not to over mix the batter because you want these cookies to be rich and fudgy. You don't want to mix too much air into the cookies and then they will become cakey.
Sea salt - I love pairing sea salt with chocolate. It is a great combination. You can use regular salt in these cookies if you don't have sea salt.
Freezing or cooling down the dough - once the dough is made, I add the pre-scooped cookie dough balls to the freezer for 10-12 minutes. This will help the cookies not spread so fast because the batter is so wet.
Decadent Brownie Cookies
Serving size: 20 cookies
Total Time: 45 minutes
Source: Adapted from Gimme Some Oven
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon sea salt
1 cup dark chocolate chunks
1/2 cup unsalted butter
2/3 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs
Step 1: Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
Step 2: In a saucepan, melt the butter and chocolate. Stir constantly to make sure you don't burn the chocolate. Once the ingredients are smooth, pour the mixture into a bowl and set it aside to cool.
Step 3: In a bowl with a standing mixer, whisk the eggs, brown sugar, and granulated sugar. Beat the mixture at medium-high speed for 5 minutes.
Step 4: Slowly pour the chocolate mixture into the egg mixture, fold in the chocolate mixture until combined. Fold in the dry ingredients until combined. Be careful not to overmix the batter.
Step 5: Scoop 1 tablespoon of cookie dough per cookie onto the baking sheet. Add the baking sheet to the freezer or refrigerate for 10-15 minutes before baking. Bake for 10-12 minutes, until the tops of the cookies, are crinkled and have puffed up. Remove cookies from the oven and allow them to cool. Serve and enjoy!
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