These Brownie Cookies are so yummy, and guess what? They’re easy-peasy to whip up! Imagine sinking your teeth into a treat that’s like a brownie but in cookie form, with a soft, chewy texture that just melts in your mouth. And get this – they’re made with brown butter, giving them a nutty, rich flavor that’ll have you coming back for more.
Fresh out of the oven? Oh, they’re divine! But don’t worry if you want to plan ahead; these babies stay tasty for a couple of days on your counter. And here’s a tip: you can even prep the dough a day ahead and pop it in the fridge until you’re ready to bake.
Now, let’s talk about tips to make these irresistible treats:
- Don’t let that butter burn! Keep an eye on it because it can go from golden to burnt real quick. As soon as it turns a light golden hue with those first little specks, take it off the heat.
- Patience is key when browning butter. Don’t crank up the heat too high or too low. You want it just right to get that perfect nutty flavor without burning.
- Use chocolate you love! Whether it’s dark or semi-sweet, pick your favorite for these cookies.
- Whip those eggs and sugar for a good 5 minutes. Trust me, it’s what gives these cookies that shiny, brownie-like appearance.
- Once you add the flour, don’t overmix the batter. Just mix until everything comes together nicely.
- Oh, and don’t forget to chill the dough in the fridge. It’s crucial for keeping those cookies from spreading out too much.
Brownie Cookies
Servings 20
Ingredients
- 3/4 cup unsalted butter that’s about 1 1/2 sticks
- 1 1/3 cups chopped dark or semisweet chocolate or chocolate chips about 8 ounces
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1 cup allpurpose flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or chopped chocolate about 3 ounces
Instructions
- Start by making that brown butter. Melt it in a pot over medium heat until it turns a lovely golden brown.
- Mix in your chopped chocolate or chocolate chips until everything’s melted and combined.
- In a big bowl, beat together the eggs, brown sugar, and granulated sugar until they’re nice and fluffy.
- Pour in that melted chocolate and butter mixture, and give it a good mix.
- Add in your flour, cocoa powder, baking powder, and salt, mixing until just combined.
- Fold in your chocolate chips or chopped chocolate.
- Pop the batter in the fridge for at least 30 minutes (or even overnight if you’re planning ahead).
- When you’re ready to bake, preheat your oven to 350°F.
- Scoop out about 1.5 tablespoons of dough per cookie onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes until they’re set around the edges but still slightly soft in the center.
- Once they’re out of the oven, use a cookie cutter to shape them into perfect circles if you’d like, and sprinkle some sea salt on top for an extra touch.
- Let them cool on a wire rack before digging in.