If you are ever craving brownies but find a whole brownie square much too thick, make brownie cookies! Brownie Cookies are made from the same batter as brownies but scooped into individual cookies. They are gooey on the inside and have that classic crackle top brownies are known for. This recipe can be made with any of your favourite chocolate. I used leftover Easter chocolate to make them this time but you can use semi-sweet chocolate chips, baking chocolate or a chocolate bar.
- All-Purpose Flour
- Baking Powder
- Canola Oil
- Vanilla Extract
- Cocoa Powder
- Coffee/Instant Coffee/Espresso Powder (Optional)
- Maldon Salt (Optional)
The Gist of It:
- Mix the dry ingredients
- Whisk the Eggs and Sugar until foamy
- Melt the Chocolate and Butter
- Combine everything
Frequently Asked Questions
Yes Please bake first and then freeze. I wouldn't freeze the batter on its own.
You can use a jar collar or round cookie cutter that is a larger circumference than the cookie to swirl the cookies around. This helps round them and make them a bit thicker. If you really want them thicker, the next time you make them, add an extra ½ cup of flour. They will be cakeier and less fudgy but definitely thicker.
Yes just substitute the all-purpose flour for a 1:1 GF blend.
This recipe calls for 191grams or 1 cup of chocolate. You can smash your chocolate up by placing it in a Ziploc bag and hitting it with a rolling pin. Then, measure it into a dry measuring cup (if you need more, just add some chocolate chips) Packages say how much chocolate is in it. It is common to have 100grams worth of chocolate for an Easter moulded chocolate figure.
More Delish Cookies
- Coconut Pecan Oatmeal Cookies (Cowboy Cookies)
- Monster Cookies (Gluten Free!)
- Copycat Subway White Chocolate Macadamia Nut Cookies
- Salted Chocolate Chip Cookies
- 1 Cup All-Purpose Flour Spooned and Leveled
- 1 Teaspoon Baking Powder Sifted to break up any potential lumps
- ¼ Teaspoon Salt skip if using salted butter
- 2 Large Eggs
- 1 Large Egg Yolk
- 1 Cup Granulated Sugar
- 1 Tablespoon Canola Oil or other neutral flavoured oil
- 1 Teaspoon Vanilla Extract
- 6 Tablespoons Butter Salted or Unsalted work if using salted skip adding extra salt
- 1 Cup Semi Sweet Chocolate
- ¼ Cup Unsweetened Cocoa Powder
- 1 Teaspoon Espresso Powder Optional (or equal amount of brewed coffee/ dry instant coffee)
- Preheat oven to 350°F
- Line two-three baking sheets with parchment paper or a silicone mat. I have found tinfoil doesn't work well with these cookies - even when sprayed with cooking spray.
- In a medium Bowl, mix the flour, baking powder and salt if using. Either sift these ingredients or whisk vigourously to break up any lumps.
- In a medium bowl: mix the eggs, egg yolk, vanilla, and sugar together. It's easiest to use a hand mixer for this but you can use a whisk if that is all that you have. You want to mix until the ingredients are light in colour and foamy. This is what gives the cookies a crackle top.
- In a small-medium sauce pan: Melt the Chocolate and Butter on medium heat. Add in cocoa powder and coffee if using. Mix to combine.
- Slowly pour the chocoalte sauce into the egg mixture and whisk while pouring it in. Stir to combine.Now add the flour mix. Stir until combine but do not over mix!
- Using two spoons or a small cookie scoop add dallops of batter the prepared cookie sheets. Each cookie is 1.5 tablespoons worth of batter. I like to leave atleast 1.5" inbetween cookies as these cookies pread while baking.
- Bake 10 minutes. Let the cookies chill on the cookie sheet.
- Keep these cookie in an Airtight container or bag on the counter for 2 days. Any longer and you should keep them in the freezer.