This Brownie Cookie Recipe is good portions of crispy cake, pastry in the middle, rubber edges and strong chocolate flavor in a simple recipe for a homemade cookie. One of the best cookie recipes around!
Today I bring you some great chocolate-like features! These cakes are for serious chocolate lovers.
It’s like one of the most common cookie recipes on my website – my sugar-free cookies, but this simple cookie recipe makes cookies richer and richer.
This homemade cookie recipe is very easy to prepare, and all the benefits of biscuits can give you the glitter of small biscuits, crunchy crust, middle paste, rubber edges, and strong chocolate flavor.
This Brownie Cookie Recipe is all the advantages of a crispy cookie, half pasta, rubber edges and strong chocolate flavor in one small cookie! Also, if you want to watch the action video just above the recipe.Print
This brownie cookie recipe is all of the good parts of a brownie- crackly crust, fudgy middles, chewy edges, & intense chocolate flavor -in one little cookie! Also, if check out the how-to video right above the recipe.
- 1/2 teaspoon salt
- 1/2 cup mini semisweet chocolate chips
- 1 cup granulated sugar
- 1/2 cup butter
- 12 ounces bittersweet chocolate chips (60-70% cacao)
- 1/4 cup unsweetened cocoa powder¹
- 1 cup pecans (chopped, optional)
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 3 large eggs
- 1/2 teaspoon baking powder
- 3/4 cup all-purpose flour
- Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
- Remove from heat, and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.
- Reduce the speed to low, and mix in the melted chocolate until well-combined.
- Stir in flour and cocoa powder just until combined.
- Add nuts, if using, and mini chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
- Cover the batter, and chill for 30 minutes.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
- Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don’t overbake, or the cookies won’t be crackly and fudgy.
- The shiny, crackly crust will develop as the cookies cool on the baking sheet.
- I don’t recommend Dutch-processed cocoa powder in this recipe.
- Nutrition facts are estimated.
- Category: Desserts
- Cuisine: American
- Serving Size: 1
- Calories: 156 kcal
- Sugar: 11g
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 16g
- Protein: 2g
- Cholesterol: 20mg