Brownie Cookie Recipe – I Heart Eating

How to make brownie cookies

When you read the recipe, you may be tempted to cut short the mixing time. Please don’t do it! One of the keys to success is to follow the instructions as-written.

The cookies need the extended mixing time. It’s going to make all the difference in your cookies turning out right. So please take the few extra minutes to make it as written.

Step 1: Line your baking sheets with either parchment paper or a silicone baking mat. Set aside.

Step 2: Melt the bittersweet chocolate chips and butter in a heavy saucepan over low, stirring constantly, until melted and combined. Remove from heat and set aside.

Step 3: In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, brown sugar, granulated sugar (white sugar) vanilla, baking powder, and salt on high for 5 minutes, or until the batter is thick and creamy. The batter should fall in ribbons at this point.

Tip >> Don’t cut this step short! The cookies will be too thin and won’t have the shiny exterior if you cut the mixing short.

Step 4: Reduce the mixer speed to low and stream in the melted chocolate mixture.

Step 5: Stir in the flour and cocoa powder just until combined.

Step 6: Fold in the mini chocolate chips and nuts, if using. The dough should be thick like brownie batter at this point.

Step 7: Cover and chill the dough for 30 minutes.

Step 8: Scoop out 1.5 tablespoon scoops of dough (medium cookie scoop). Place the scoops of dough about 2 inches apart on the prepared baking sheets.

Step 9: Bake for about 8-10 minutes. The middles should look soft and a little underdone but the edges should be set.

Tip >> Since oven temps can vary, you may find that you need to increase the baking time.

Step 10: Once the cookies have cooled, remove to a wire rack or plate.