This Brownie Cookies recipe is one of the best additions to your dessert collection. They’re simple, easy to make and taste incredible.
Most people like myself love Brownies and Cookies. How about the two of them in one ? Can you imagine what they would taste like? I know right !
These Brownie Cookies would immediately become your favorites.
HOW TO MAKE BROWNIE COOKIES:
- Turn on your oven to 350 degrees. Use parchment paper to line a baking sheet.
- Use the whisk to mix together flour, cocoa powder, baking powder and salt in a bowl and set aside.
- Add chocolate chips and butter In a sauce pot over medium heat.
- Whisk gently until they’re melted and mixed together.
- Add sugar after removing from heat.
- Whisk together until sugar is well included.
- One at a time, add in your eggs while whisking well after each addition.
- Add in vanilla and whisk until well included.
- After pouring your chocolate mixture into your dry ingredients, stir until everything comes together.
- Scoop 1 1/2 Tablespoon of batter onto a sheet and bake in the oven for about 10 to 12 minutes until tops are crinkly and edges are browned.
How simple this recipe is ! After trying this, I can’t think of Cookies without thinking of brownies and vice versa. You get two in one !
Don’t forget to pin and save for later! 🙂
DOES YOUR BATTER NEED TO BE CHILLED?
No, the batter will hold its shape perfectly fine right away from mixing. But just to make sure you can chill your batter for about 20 minutes and then scoop onto the sheet.
HOW TO STORE BROWNIE COOKIES:
ROOM TEMP: They should remain fresh for two to three weeks when stored properly in an airtight container, such as a zip-top bag or Tupperware container.
FREEZER: These freshly baked brownie cookies can be frozen by letting them cool fully on a wire rack and then storing them in the airtight container mentioned above for a shelf life of six to eight months.
FREEZING DOUGH: After chilling the dough for around 20 minutes, use a cookie scoop to transfer the dough onto a baking sheet coated with parchment paper. Freeze for several hours, then remove and store in freezer bags. Allow it to come to room temperature overnight before baking, then bake for a few more minutes than recommended.
TIPS AND TRICKS FOR MAKING BROWNIE COOKIES:
- You can use any kind of chocolate/milk, dark, or semi-sweet for these chocolate chips. You can also use the same quantity of chocolate for baking.
- You don’t need to refrigerate the batter before baking. These cookies may look a bit wet. You can let the batter stand for a few minutes to allow it to come together, but you can always use it right after you mix it and scoop it onto the baking sheet. These cookies will bake just right.
- Depending on the time of year and your mood, you can add other ingredients such as mini chocolate chips or peppermint chips or toffee bits.
- Don’t bake them too much, or they’ll turn hard. When you pull them from the oven, the center should still look slightly moist and the edges should be just set, as they’ll still be cooking when you take them out.
you’re looking to add some delicious cookie recipes to your dessert menu, these brownie cookies are sure to become a family favorite and keep you coming back for more.
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BROWNIE COOKIES
This Brownie Cookies recipe is one of the best additions to your dessert collection. They’re simple, easy to make and taste incredible.
Ingredients
- 1 cup flour all purpose
- 1/2 teaspoon baking powder
- 3 eggs (medium)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/2 cup butter
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla
Instructions
- Turn on your oven to 350 degrees. Use parchment paper to line a baking sheet.
- Use the whisk to mix together flour, cocoa powder, baking powder and salt in a bowl and set aside.
- Add chocolate chips and butter In a sauce pot over medium heat.
- Whisk gently until they’re melted and mixed together.
- Add sugar after removing from heat.
- Whisk together until sugar is well included.
- One at a time, add in your eggs while whisking well after each addition.
- Add in vanilla and whisk until well included.
- After pouring your chocolate mixture into your dry ingredients, stir until everything comes together.
- Scoop 1 1/2 Tablespoon of batter onto a sheet and bake in the oven for about 10 to 12 minutes until tops are crinkly and edges are browned.
Notes
- You can use any kind of chocolate/milk, dark, or semi-sweet for these chocolate chips. You can also use the same quantity of chocolate for baking.
- You don’t need to refrigerate the batter before baking. These cookies may look a bit wet. You can let the batter stand for a few minutes to allow it to come together, but you can always use it right after you mix it and scoop it onto the baking sheet. These cookies will bake just right.
- Depending on the time of year and your mood, you can add other ingredients such as mini chocolate chips or peppermint chips or toffee bits.
- Don’t bake them too much, or they’ll turn hard. When you pull them from the oven, the center should still look slightly moist and the edges should be just set, as they’ll still be cooking when you take them out.
Nutrition Information:
Yield: 26 Serving Size: 1Amount Per Serving: Calories: 108Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 128mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 2g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.