Brownie Cookies
Decedant, chocolate, and fudgey brownie cookies that are worth the wait. Makes about 2 dozen large cookies of 4 dozen small cookies.
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This cookie has been with me since my home bakery days, and I’ve spent years getting it right. To be honest, this cookie isn’t quite perfect aesthetically, but taste wise, I’ve never met a better one (and trust me, I’ve tried). The problem is, towards the end of my bakery days, I made some tweak with the recipe that I remember thinking to myself: “I would have never thought of this, I should write this down”…and then never wrote it down.
According to the pictures I took to document the cookies that day, they came out perfectly smooth and fudgey in appearance, and currently they are a little rough around the edges. In my quest to find that elusive cookie, I have made these many times for family and friends and often get asked for the recipe, so I thought I would share with you the recipe as it stands until I can one day figure out what I did.
The trick with this cookie, and why I can’t make it more often is that it requires an overnight rest before baking. The rest is important because it helps the flour and cocoa absorb moisture from the egg white and turn from a crumbly cookie to a fudgy brownie like cookie. It also helps the cocoa mature. The good news about this recipe is that you can scoop the unrested dough into balls & freeze. Still let them rest overnight before baking, but you can bake directly from frozen. Just decrease the baking temperature to 340ºF/171ºC & increase baking time by a couple of minutes.
Why you’ll love these cookies
They are very chocolatey. If you’ve ever had a brownie or a chocolate cookie that tastes not chocolatey you know the disappointment.
They can be baked ahead and stored in the freezer. The frozen cookies store quite well in the freezer in an airtight container.
Directions
Yield: Makes about 2 dozen 1/4 cup scoop cookies or 4 dozen 2 Tbl scoop cookies
Ingredients
14 tablespoons Unsalted Butter
2 cups (420gr) Granulated Sugar
3 Large Egg Whites (90 Gr)
2 teaspoons Vanilla Extract
3/4 teaspoon Sea Salt
1/4 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 cup (80gr) Cocoa Powder
2 cups (274gr) All-Purpose Flour
1 1/4 cups Semisweet chocolate chips, plus 1/2 cup more for topping
1 1/4 cup Milk chocolate chips
Flakey sea salt, for topping (optional)
Method
1. Wait until butter is room temperature, or cut cold butter into 1/2 inch cubes, and add to a stand mixer. Mix until fluffy, scraping the sides as needed, about 2-3 minutes
2. Add sugar, vanilla, & salt then mix on high for 2 minutes, scraping the sides as needed
3. Add eggs, & mix on high until it starts to look like buttercream, about 2 minutes
4. Add baking soda & baking powder & mix on high for 30 seconds. Add flour & cocoa powder, & mix on low for one minute until almost combined. Scrape the bottom if needed.
5. Add chocolate chips & mix until combined on medium-low, about 30 seconds.
6. Chill in the fridge for 12 hours or up to three days. This deepens the flavor & helps the flour & cocoa absorb some of the moisture from the egg white.
7. When ready to bake, let dough warm up to room temperature for about 30 minutes, or soften in the microwave for 30 seconds. Preheat oven to 365ºF/185ºC (or 375ºF/190ºC if that’s your only option) & scoop 2 Tbl or 1/4 c scoops 3 inches apart on parchment lined baking sheet. Top with a small pinch of flakey sea salt & some semisweet chocolate chips for looks (optional but highly recommended).
8. Bake for 15 minutes for larger cookies, or 10-11 minutes for smaller cookies, rotating halfway through. It will be difficult to tell doneness based on appearance, so rely on your timer. Cool for five minutes before removing from pan with a spatula. Store at room temperature in an airtight container for up to 5 days, or freeze for up to three months.
TIP: Decrease chocolate chips by 1/2 cup & add 1 cup crushed salted mini pretzels for the Super Bowl
Brownie Cookies
Decedant, chocolate, and fudgey brownie cookies that are worth the wait. Makes about 2 dozen large cookies of 4 dozen small cookies.
Ingredients
Instructions
- Wait until butter is room temperature, or cut cold butter into 1/2 inch cubes, and add to a stand mixer. Mix until fluffy, scraping the sides as needed, about 2-3 minutes
- Add sugar, vanilla, & salt then mix on high for 2 minutes, scraping the sides as needed
- Add eggs, & mix on high until it starts to look like buttercream, about 2 minutes
- Add baking soda & baking powder & mix on high for 30 seconds. Add flour & cocoa powder, & mix on low for one minute until almost combined. Scrape the bottom if needed.
- Add chocolate chips & mix until combined on medium-low, about 30 seconds.
- Chill in the fridge for 12 hours or up to three days. This deepens the flavor & helps the flour & cocoa absorb some of the moisture from the egg white.
- When ready to bake, let dough warm up to room temperature for about 30 minutes, or soften in the microwave for 30 seconds. Preheat oven to 365ºF/185ºC (or 375ºF/190ºC if that’s your only option) & scoop 2 Tbl or 1/4 c scoops 3 inches apart on parchment lined baking sheet. Top with a small pinch of flakey sea salt & some semisweet chocolate chips for looks (optional but highly recommended).
- Bake for 15 minutes for larger cookies, or 10-11 minutes for smaller cookies, rotating halfway through. It will be difficult to tell doneness based on appearance, so rely on your timer. Cool for five minutes before removing from pan with a spatula. Store at room temperature in an airtight container for up to 5 days, or freeze for up to three months.
