Description
Deliciously fudgy Brownie Cookies that combine the rich flavors of classic brownies with the perfect chewy cookie texture. These easy-to-make treats are ideal for sharing and baking enthusiasts looking to indulge in a chocolate lover’s delight.
Ingredients
Dry Ingredients
- 3/4 cup plus 1 tablespoon all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 cup Dutch-process cocoa powder
Wet Ingredients
- 3 large eggs, at room temperature
- 1 1/4 cups granulated sugar
- 1 tablespoon canola oil
- 1 teaspoon pure vanilla extract
- 5 tablespoons unsalted butter
- 8 ounces semisweet or bittersweet chocolate
Instructions
- Prepare Oven and Pans: Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). Line two sheet pans with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour and baking powder. Set this mixture aside for later use.
- Beat Eggs and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and salt on medium-high speed until the mixture is pale and has doubled in volume, which takes about 6 to 8 minutes. Reduce the speed to low and incorporate the canola oil and vanilla extract until just combined.
- Melt Butter and Chocolate: While the eggs are beating, melt the unsalted butter and chocolate together in a small, heavy-bottom saucepan over low heat. Stir frequently until the mixture is smooth and fully combined.
- Add Cocoa Powder: Remove the saucepan from the heat and whisk in the Dutch-process cocoa powder until the mixture is fully blended.
- Combine Mixtures: Pour the warm chocolate-butter mixture into the egg mixture. Using the mixer on low speed, mix until fully combined. Then add the flour and baking powder mixture, mixing again on low until just incorporated. Allow the batter to rest at room temperature for 5 minutes.
- Portion Cookies: Using a small scoop or two spoons, drop heaping tablespoons of batter onto the prepared sheet pans, spacing each about 2 inches apart to allow for spreading. Each pan should fit about 12 cookies.
- Bake: Bake the cookies one pan at a time in the preheated oven. Rotate the pan halfway through baking to ensure even cooking. Bake until the cookies are puffed, cracked on top, and edges are set, which usually takes 8 to 12 minutes. Baking time may vary depending on cookie size, so start checking early.
- Cool: Remove the cookies from the oven and transfer the sheet pan to a wire rack. Let the cookies cool completely on the pan before serving or storing.
Notes
- Ensure eggs are at room temperature for better volume when beaten.
- Space cookies adequately to prevent them from merging while baking.
- Baking times may vary based on cookie size – monitor closely for desired texture.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
