Brownie Cookies
The ultimate comfort food, Brownie Cookies deliver the rich, fudgy flavors of brownies in a convenient cookie form. With chewy texture, hints of chocolate, and delightful mix-ins, these cookies are perfect for any occasion. Try them tonight for a sweet treat that satisfies your cravings!
Equipment
- Mixing Bowl
- Chef's Knife
- Whisk
- Blender
- Baking Sheet
- Oven
Ingredients
- 2 tablespoons Unsalted Butter
- 1/3 cup Dark or Semi-Sweet Chocolate Chunks
- 1 Egg
- 1/3 cup Sugar
- 1/4 cup Cocoa Powder
- 3 tablespoons Flour or Almond Meal for gluten free option
- 1/8 teaspoon Baking Powder
- 1 pinch Salt
- 1/3 cup Chocolate Chips
- 1/4 cup Dried Cranberries
- 1/4 cup Roughly Chopped Hazelnuts
Instructions
- First, preheat your oven to 375 degrees F. This is a crucial step as it ensures that your cookies bake evenly and achieve the perfect texture. While the oven warms up, you can start preparing the cookie dough.
- In a small microwave-safe bowl, melt the butter and chocolate chunks together. Microwave them for about 45 seconds, then whisk until fully melted and smooth. This combination will create a rich chocolate base for your Brownie Cookies.
- Next, add cocoa powder, almond meal (or flour), and baking powder to the melted chocolate mixture. Whisk everything together until well combined, ensuring there are no lumps.
- In a separate large bowl, use a hand mixer to whip the egg with the sugar and vanilla for about 3 to 5 minutes. You want the mixture to turn a pale yellow and triple in volume. This step is important as it incorporates air into the dough, giving your cookies a lighter texture.
- Now, gently add the melted chocolate mixture to the egg mixture. Carefully fold it in using a spatula, being cautious not to deflate the egg mixture too much. This will keep your cookies nice and airy.
- After that, it's time to fold in the chocolate chips, dried cranberries, and hazelnuts. Make sure everything is evenly distributed throughout the dough. The chunks of chocolate and nutty pieces will create bursts of flavor in every bite.
- Using a small ice cream scoop or a tablespoon, scoop out portions of the cookie dough onto a parchment-lined baking sheet. Leave at least half an inch of space between each scoop, as the cookies will spread during baking.
- Now, bake your cookies for 10 to 12 minutes. Keep an eye on them; they should be set at the edges but still soft in the center. This ensures they remain chewy and fudgy.
- After baking, let the cookies cool on the baking sheet for about 2 minutes before transferring them to a wire rack. This cooling period is essential, allowing them to firm up just enough to hold their shape.
- Finally, serve your Brownie Cookies warm or cold. Either way, they’re sure to be a hit with anyone who tries them!
Notes
- Tip 1: Store leftover Brownie Cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and chewy.
- Tip 2: You can freeze the cookie dough for later use. Simply scoop out the dough balls, freeze them on a baking sheet, then transfer to a freezer-safe bag. They can be baked straight from frozen—just add a couple of minutes to the baking time.
- Tip 3: Pair Brownie Cookies with a scoop of vanilla ice cream for an indulgent dessert. They also go wonderfully with fresh berries for a delightful contrast.
- Tip 4: Feel free to customize the cookie by adding different mix-ins, such as chopped nuts, toffee bits, or even a drizzle of caramel on top after baking.
- Tip 5: If you prefer chewier cookies, reduce the baking time slightly. For a firmer cookie, bake them a minute or two longer.