Okay, so, what happens when you combine three amazingly delicious things like brownies, chocolate AND cookies? A masterpiece, let me tell you! These Chocolate Brownie Cookies are perfect for the days when you can’t decide between rich, fudgy brownies and the classic cookies, because you can have both in one bite!
And they’re so easy to make that you’ll instantly fall in love with them. Pretty sure you already have all the ingredients in your kitchen, so let’s start baking!
Tips and tricks for delicious Chocolate Brownie Cookies:
-Make sure your ingredients are at room temperature. If you forget to take the eggs out, putting them in a bowl with warm water for a few minutes should do the trick.
–Here‘s the chocolate I used, but any chocolate should do for this recipe.
-After folding the dry ingredients in the eggs and sugar mixture, avoid over-mixing.
-You can swap the brown sugar for white sugar, using a 1:1 ratio.
-Use a scoop or a large spoon to measure equal amounts of batter for the cookies. You will want them the same size, so they bake at the same time.
-Cook the cookies for 10-12 minutes, until the tops look crinkly. Let them cool down for about 15 minutes before serving them, they will still be soft while hot. Don’t worry, they are done and they harden as they cool down.
Chocolate Brownie Cookies
- 1 cup flour (120g)
- ¼ cup cocoa (20g)
- 1 tsp baking powder
- 100 g chocolate finely chopped
- ½ cup butter (115g)
- ½ cup brown sugar (100 g)
- ½ cup regular sugar (100g)
- 2 eggs
- Pre-heat the oven at 180°C and line a tray with baking paper.
- In a medium bowl, mix all the dry ingredients together.
- Finely chop the chocolate.
- Melt the butter in a saucepan on low heat, then remove from the heat. Add the chopped chocolate and mix until melted and combined.
- Combine the eggs and sugar in a mixing bowl, beating them on medium to high spead for about 5 minutes.
- Once the chocolate and butter mixture has slightly cooled down, pour it over the eggs, using a rubber spatula to fold the chocolate in. Add the dry mixture and fold it in with the spatula, just until combined. Try to avoid over-mixing.
- Use a ice-cream scoop or a large spoon to measure equal amounts of batter. Scoop balls of mixture onto the baking sheet, spacing them at 5 cm apart, as they will spread while baking. Sprinkle the cookies with flaky salt if desired.
- Quickly transfer the baking sheet to the oven and bake the cookies for 10-12 minutes, until the tops of the cookies are crinkled. They will crinkle more once removed from the oven. Allow them to cool down for about 15-20 minutes before transfering from the tray to a plate.