Crispy edged chewy and gooey centered brownie cookies. One bowl, a chilled dough leads to the BEST brownie in cookie form imaginable.
GOD I LOVE THESE. I have a lot of cookie recipes on the site, some I’m more inclined to at certain times of the year (it’s always the marbled chocolate ones and the choc molasses around christmas; the lemon curd stuffed cookies around easter, etc) but there are some I want every week, no matter the occasion (the bakery style cccs!) and I totally see these brownie cookies slipping right into that category.
I first made them for my daughter’s birthday as a mint brownie cookie, using Deb’s browniest cookies as a very rough template and changing, well, almost everything. My goal was to get the shape of a cookie but all the textures of a brownie: crispy, fudgy edges and delightfully gooey centers.
What I can tell you for sure is that you are going to see this one appear a few more times as a base for other, slightly more complicated recipes (lemon curd stuffed brownie cookies anyone?) so get familiar with it asap!
It’s extremely forgiving but, if you mess around with the ingredients and methods, you won’t always get *that* perfect cookie. With more sugar, with less time to chill, with a chocolate with a higher fat & sugar content, you’ll still get brownie cookies but they’ll be softer overall and won’t have that nice crispy edge.
At one point I browned the butter and didn’t chill for as long, and very little changed but it still wasn’t ideal (plus I couldn’t detect the flavor of brown butter underneath all that chocolate so I decided not to bother).
In an ideal world, you’d use the exact ingredients and brands I used, chill and bake for the same amount of time and get these cookies pictured. Of course, you may find yourself with a different lineup of brands and I’ll just hope that you love the cookies nonetheless.
Butter: Unsalted, if using salted you’ll halve the amount I have listed. Don’t let the butter sputter out of the bowl when melting!
Salt: I use fine sea salt. You can also use fine kosher. Please don’t use table salt!
Chocolate: This one is important, different types of chocolate have different fat/sugar/cocoa solid combinations. To get the cookies pictured, with those crispy edges you want to use a chocolate bar of 70% cocoa solids. I used the Theo brand (it’s got a red stripe).
Do not use milk or white chocolate, they are very different with more sugar and milk added and will considerably alter the dough!
Cocoa: Also important! Cocoas have different fat percentages, I used Hershey’s Special Dark which is a dutch cocoa. If your cookies look different than mine and you used a different cocoa, this could be one of the culprits.
Sugar: We’ve got a mix of brown and granulated here. You can use dark brown too, but don’t use organic brown (it’s not as moist).
Flour: I used KAF AP flour which has a protein content of 11.7.
Melt the chocolate and butter: I do this in a glass bowl in the microwave and I usually melt the butter by itself just a bit first so that the chocolate isn’t touching the bowl (less it burn). Then I add the chopped chocolate and melt it a bit more. When it’s warm enough to melt the rest of the chocolate I stir until it’s smooth (don’t melt it all in over the heat, let some of it melt from the mixture’s heat).
Whisk the dough, very well, several times: Once the sugar goes in, put this back in the microwave for a bit and heat. This melts the sugars a bit and is how I make my brownies. Then you’ll whisk, whisk, whisk! The eggs go in and then I want you to give it everything, whisk for a full minute! Once the dry ingredients are in, you can slow down and use a rubber spatula.
Chill the dough: Not on the counter, not covered and not for under 4 hours. Could you leave it longer covered? Still won’t work as well. I can’t tell you how many times I fudged this up! The first time I chilled them like this was accidental, I left the dough uncovered because I was rushing out of the house, and then was out longer than I initially intended!! Everytime after that I tried to do the sensible cookie thing which I know well: chill the dough, covered. It didn’t work and I didn’t have the same cookie and I was very sad. I don’t want you to be sad, ok?
Like I said this wasn’t intentional, but I have a theory why it works: uncovered and in the fridge some of the liquid escapes out to dry out the dough and the flour has more time to absorb more of it (crispy edges!!). Please don’t skip this =)
In some of the photos you might spot some chocolate chips I slipped into the dough before it chilled. You can absolutely do this (no I didn’t measure but I’d gander I did about 100g chopped chocolate or ½ cup chips) but it’s not needed and somehow takes from the experience of a ‘brownie cookie’ so I left it out of the recipe below.
That said, let’s talk about mixing these up to have, say, a mint chocolate brownie cookie: I’d use a mint chocolate bar in the dough and might even add a ½ tsp peppermint extract.
If you wanted an orange brownie cookie you could add some orange zest and use an orange flavored chocolate bar in the dough. Perhaps even orange extract.
Can I double this recipe?
Yes but I’d suggest either chilling the dough in separate bowls or for double the time. We want enough moisture to escape and it won’t be able to do so if you have one hunk of dough piled up.
Can I freeze this dough?
You can do this after the fridge chill, after you portion them. Once they are on a cookie sheet scooped out, freeze the pan for 10 minutes or until the dough balls are firm. Then place them in something airtight to keep for longer. If baking from frozen you’ll want to add a few minutes to the bake time.
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