These brownie cookies might be the best combination ever. If you’re crazy about brownies and cookies, you have to try this recipe! I can’t promise the plate of brownie cookies will last all day… they’re that delicious. The fun part is you can endlessly vary with the recipe. You can make them as often as you like. Freshly baked, the brownie cookies are the tastiest, crispy on the outside and deliciously gooey on the inside!
With this brownie cookie recipe, you can bake 12-16 cookies.
Want to bake more with brownies? Check out all my brownie recipes. From my basic brownie recipe to all kinds of delicious variations, you’ll find them all!
5 tips for the tastiest brownie cookies
- To bake beautiful and even brownie cookies, I use an ice cream scoop to drop the batter onto the baking sheet. I use an ice cream scoop with size 1/36. Want to know more about using ice cream scoops? Read this article: make the most of your ice cream scoop.
- Do not overcrowd the baking sheet with small mounds of dough as it spreads quite a bit during baking. My advice: bake no more than 6 brownie cookies per baking sheet.
- Adding the zest of ½-1 orange to the dough is also very tasty. Want to give the cookies an extra intense chocolate flavor? Use extra dark chocolate in the dough.
- Before putting the brownie cookies in the oven, sprinkle them with coarsely chopped pecan nuts. You can also use other coarsely chopped nuts such as hazelnuts or walnuts.
- Freshly made, these cookies are the tastiest; the contrast between the crispy outside and the chewy inside is finger-licking good. You can store the cookies airtight at room temperature for about 4-5 days, but the crispiness will diminish quickly. You can also store the cookies airtight for 2-3 months in the freezer.
- For the dough
- 150 g dark chocolate, coarsely chopped
- 100 g unsalted butter
- 2 medium eggs
- 200 g caster sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 100 g all-purpose flour
- 25 g cocoa powder
- 1 tsp baking powder
- Also needed
- 90 g pecans, coarsely chopped
Brownie cookie recipe – step by step
Preheat the oven to 175°C (347°F) and line a baking sheet with parchment paper.
Making the dough for brownie cookies
Place the chocolate and butter in a heatproof bowl and melt them au bain-marie or in the microwave. In another bowl, put the eggs, sugar, vanilla extract, and salt, and beat everything with a hand mixer with whisk attachments for about 5 minutes until airy. Fold in the chocolate mixture and then mix in the flour, cocoa powder, and baking powder into the dough.
Baking brownie cookies
Scoop mounds of the dough onto the baking sheet. This can be done using two tablespoons, but it is even easier with an ice cream scoop. Scoop a maximum of 6 mounds onto one baking sheet, as the cookies spread a lot during baking.
Sprinkle the dough with the chopped pecan nuts and bake the cookies for 12-16 minutes. Let them rest on the baking sheet for another 10-15 minutes after baking, then transfer them to a rack to cool further. The brownie cookies will slightly deflate after baking, which is normal.
Photos: Erik Spronk
