Everyone gets the best part of a brownie – the chewy edge – with these brownie cookies! They’re rich, dark, and extra fudgy. This is your favorite recipe for brownie cookies!
Pin this delicious recipe on Pinterest to save and share with your foodie friends! Just hover over the end page and click ‘Pin’ to spread the yum.
But where did brownie cookies come from?
Well, I’m always excited when two delicious desserts combine forces. Brownies + Cookies? That’s genius! Brownies are said to have been created in the late 19th century by Bertha Palmer, who asked her chef to whip up this delightful treat. It was named the Palmer House Brownie. Since then, brownies have evolved into various versions and flavors.
Now, what makes these brownie cookies the best? Let me break it down:
- Chocolate Combination: We use Hershey’s Special Dark unsweetened cocoa powder for a deep, dark color and rich chocolate flavor. Combine that with melted Dark Chocolate Dove candy bars, and you’ve got an intense chocolate duo.
- Extract Pairing: Getting the right amount of vanilla extract is crucial for brownies. This recipe nails it with the perfect amount of vanilla and coffee extract. The coffee extract enhances the chocolate without adding a coffee flavor.
- Pan Time: The secret to the perfect texture lies in letting the cookies cool slowly on the hot pan. This way, the residual heat finishes the baking process, resulting in a chewy cookie.
In essence, these brownie cookies are like the best homemade brownies, just in cookie form!
Here are some tips to make Brownie Cookies:
- Chill the Dough: It’s important to chill the dough. The cookie dough is initially loose, like thick brownie batter. Chilling it makes it firm and easy to shape into cookie dough balls.
- Use Good Dark Chocolate: Opt for quality dark chocolate; Dove candy bars work well because they are smooth and creamy.
- Avoid Burning the Chocolate: When melting the chocolate, be cautious not to scorch it. Use short intervals (10 seconds) in the microwave, stirring after each interval.
- Long Mixing Time: Despite the extra effort, beating the dough for about 5 minutes on medium speed gives the cookies a nice texture by incorporating air.
- Do a Test Cookie: Since ovens vary, do a couple of test cookies to find the best baking time. You want them fudgy inside but not overly soft. For reference, 12 minutes works well in some ovens.
- Change it Up: Get creative with variations! Swirl peanut butter or Nutella into the melted chocolate. For a mint chocolate version, use mint extract and mint chocolate. You can also add colorful sprinkles, flaky sea salt, crushed peanuts, chocolate chips, toffee pieces, or M&M’s for different textures.
Questions:
- Chocolate Choice: You can use semisweet chocolate chips or any chocolate you prefer – milk, sweet, bittersweet, or white chocolate. Dark chocolate is recommended in this recipe.
- Gluten-Free Option: Yes, you can make them gluten-free by using your favorite gluten-free flour.
- Coffee Extract Substitute: Espresso powder works well as a substitute. Try 1-2 teaspoons.
How to Store Brownie Cookies:
- Since brownie cookies can be sticky when stacked, store them in an airtight container with parchment paper between layers to maintain their texture.
RELATED RECIPES
Open the Next Page for the Full Recipe