Brownie Cookies

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Best Brownie Cookies Ever

If you are looking for the best brownie cookies recipe ever than look no further. This is it. It is precise like baking usually is, but exacting because I have been perfecting this recipe for years. I’m not usually a fan of desserts so when I find something I can do well, I do it over and over again changing little things until it is as perfect as I think I can make it.

These brownie cookies, or “brookies” as some people like to call them, bring together the soft fudgyness and crinkly tops of brownies, with the size and shape of a traditional cookie. They are a bit like my chocolate crackle cookies, but even better! But make no mistake, this is not just brownie batter spooned on a cookie pan and baked. Oh no, these are truly and simply put, brownie cookies. Okay, maybe I’m tooting my own horn a little bit, but make these and you will not regret it.

The two things I do think you will need however is a stand mixer and a scale. It is almost impossible to make these by hand mixing (I’ve tried) because you need to whip the eggs and sugar to a thick frothy mixture before adding the ganache. Yes, we are making a ganache for these brownie cookies. The scale is generally standard in baking, but especially with this recipe, as I give you the gram amounts to do it exactly the same.

Brownie Cookies Ingredients

180 grams 56% Chocolate; bar. I just buy bars and chop it up a bit with my knife.

135 grams Milk Chocolate; bar. Same as the 56% chocolate, chop it up.

45 grams Milk Chocolate Chips

120 grams French Butter. I know it’s more expensive, but trust me—worth it.

190 grams Granulated Sugar

40 grams Light Brown Sugar

95 grams All Purpose Flour

30 grams Cocoa Powder

3 large Eggs (mine were on average 61 grams each shell on)

5 grams Salt

2 grams Baking Powder

85 grams Walnuts; chopped. (optional, but recommended)

Brownie Cookies Instructions

1. In a stand mixer add the white and brown sugars, the eggs, salt, and baking powder. Start on slow until everything is liquid, then turn it as high as it can go for at least 5 minutes.

2. While the mixer is running, put a saucepan at low heat to make the ganache. Add the chopped bars of chocolate (not the chips) and all the butter. Constantly mix with a spoon to prevent any part of this from burning. The time it takes for this to be fully incorporated is usually the time it takes for the mixer to run, but you should set a timer just to make sure you are mixing it enough. The mix should be a shiny white, similar to how it looks when you make a meringue.

3. Lower the speed to medium slow, and trickle in the chocolate ganache. Don’t worry about the temperature, as long as the stand mixer is running, enough air is being mixed in here to cool it down rapidly.

4. Turn the speed down to slow once all the chocolate is dispersed evenly throughout, and then add in the cocoa powder. After the cocoa powder add in the flour about 20 grams at a time. Once all the flour is incorporated turn the mixer off and with a spoon or spatula fold in the chocolate chips and chopped walnuts. You don’t want to over-mix. Cover the bowl with plastic wrap and place in the fridge for ONE (1) hour.

Brownie Cookies batter

5. Preheat your oven to 175 Celsius and put on force fan convection. Take out cookie sheets and line them with parchment paper, or use a silpat baking liner. Using a teaspoon scoop out about a tablespoons worth of dough onto the sheets leaving space between them. We use a teaspoon instead of a tablespoon because you want rough ball shapes on the parchment paper.

6. Place the tray into the middle of the oven for 8 minutes. At 8 minutes, remove the tray and let sit for 5 minutes. Peel the brownie cookies off the paper and place on a plate or counter top. There is no need to use a wire rack, the cookies will remain soft, but firm. The crackle of traditional brownies will occur on the top while the cookies are cooling in the first 5 minutes out of the oven, so do not touch them right away. They are still soft and need some time to rest.

Notes

This recipe makes about 40 cookies. Unlike regular cookies these brownie cookies can be left out in the open for up to 3 days without getting stale. I’ve never left them in the fridge and they are usually finished within a day or two.

Brownie Cookies

Recipe

Brownie Cookies

If you've been wanting to make brownie cookies, look no further. This is the absolute best recipe for brownie cookies ever, and you'll make them again and again
Course Dessert
Cuisine American
Keyword Brownie Cookies
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 1 hour 23 minutes
Servings 40 cookies

Instructions

  • In a stand mixer add the white and brown sugars, the eggs, salt, and baking powder. Start on slow until everything is liquid, then turn it as high as it can go for at least 5 minutes.
  • While the mixer is running, put a saucepan at low heat to make the ganache. Add the chopped bars of chocolate (not the chips) and all the butter. Constantly mix with a spoon to prevent any part of this from burning. The time it takes for this to be fully incorporated is usually the time it takes for the mixer to run, but you should set a timer just to make sure you are mixing it enough. The mix should be a shiny white, similar to how it looks when you make a meringue.
  • Lower the speed to medium slow, and trickle in the chocolate ganache. Don't worry about the temperature, as long as the stand mixer is running, enough air is being mixed in here to cool it down rapidly.
  • Turn the speed down to slow once all the chocolate is dispersed evenly throughout, and then add in the cocoa powder. After the cocoa powder add in the flour about 20 grams at a time. Once all the flour is incorporated turn the mixer off and with a spoon or spatula fold in the chocolate chips and chopped walnuts. You don't want to over-mix. Cover the bowl with plastic wrap and place in the fridge for ONE (1) hour.
  • Preheat your oven to 175 Celsius and put on force fan convection. Take out cookie sheets and line them with parchment paper, or use a silpat baking liner. Using a teaspoon scoop out about a tablespoons worth of dough onto the sheets leaving space between them. We use a teaspoon instead of a tablespoon because you want rough ball shapes on the parchment paper.
  • Place the tray into the middle of the oven for 8 minutes. At 8 minutes, remove the tray and let sit for 5 minutes. Peel the brownie cookies off the paper and place on a plate or counter top. There is no need to use a wire rack, the cookies will remain soft, but firm. The crackle of traditional brownies will occur on the top while the cookies are cooling in the first 5 minutes out of the oven, so do not touch them right away. They are still soft and need some time to rest.

Notes

This recipe makes about 40 cookies. Unlike regular cookies these brownie cookies can be left out in the open for up to 3 days without getting stale. I've never left them in the fridge and they are usually finished within a day or two.
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