Description
This Brownie Cookie Recipe delivers the perfect balance of fudgy, rich brownie texture and the nostalgic crackly cookie crust. Featuring bittersweet chocolate chips, cocoa powder, and optional pecans, these cookies are luscious, chocolatey delights with a slightly chewy center and crisp edges. Ideal for chocolate lovers seeking a quick and simple treat, these cookies are easy to bake and sure to impress with their decadent flavor and tender crumb.
Ingredients
Units
Scale
Chocolate Mixture
- 12 ounces bittersweet chocolate chips (60-70% cacao)
- 1/2 cup butter
Wet Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder (not Dutch-processed)
Add-ins (Optional)
- 1 cup pecans, chopped
- 1/2 cup mini semisweet chocolate chips
Instructions
- Melt Chocolate and Butter: In a heavy saucepan over low heat, melt the bittersweet chocolate chips together with the butter, stirring constantly until smooth and well combined. Remove from heat and set aside to cool slightly.
- Beat Eggs and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, granulated sugar, brown sugar, vanilla extract, baking powder, and salt on high speed for 5 minutes until the batter is thick and creamy. This step is crucial to achieve the perfect texture.
- Mix in Melted Chocolate: Reduce mixer speed to low and gradually mix in the melted chocolate and butter mixture until fully incorporated into the batter.
- Add Dry Ingredients: Gently fold in the all-purpose flour and unsweetened cocoa powder just until combined. Avoid overmixing to keep a tender cookie texture.
- Incorporate Add-ins: Stir in chopped pecans and mini semisweet chocolate chips if using, ensuring an even distribution throughout the batter.
- Chill the Batter: Cover the bowl and refrigerate the cookie dough for 30 minutes to allow it to firm up, which helps prevent spreading during baking.
- Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for non-stick baking.
- Portion Cookies: Using a 1.5 tablespoon cookie scoop, drop scoops of batter onto the prepared sheets spaced about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake for 8-10 minutes until the edges are set but the centers still appear slightly wet. Avoid overbaking to retain the fudgy softness inside and crackly exterior.
- Cool on Sheets: Allow the cookies to cool completely on the baking sheets, where the shiny, crackly crust will fully develop as they set.
Notes
- Do not use Dutch-processed cocoa powder; it will affect the texture and rise of the cookies.
- The beating of eggs and sugar for a full 5 minutes is essential for the right batter consistency and cookie texture.
- Chilling the dough prevents cookies from spreading too much and helps develop their fudgy interior.
- Cookies will appear slightly underbaked in the center when removed from the oven but will firm up upon cooling.
- Optional add-ins add texture and extra chocolatey flavor but can be omitted if preferred.
- Nutrition facts are estimates and may vary depending on ingredients used.
Nutrition
- Serving Size: 1 cookie
- Calories: 156
- Sugar: 11g
- Sodium: 71mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
