Chocolate Brownie Cookies

I don’t have chocolate cravings all that often, but when I do, I usually make my chocolate brownies – my very first recipe on this blog and the only one I know completely by heart. However, I’d recently seen a YouTube video by CupcakeJemma in which she makes chocolate brownie cookies. This intrigued me! Brownies, in cookie form? Yes please!

I decided to transform my own brownie recipe into a brownie cookie recipe and it worked like a charm! I added a little bit of extra flour, some baking soda and used light brown sugar instead of granulated sugar and these beauties were the result. They taste delicious, are kind of fudge-y and very chocolate-y, which was just what I was looking for…

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You’ll need… (for 15 big cookies)

  • 200 g dark chocolate (at least 70% cocoa)
  • 120 g butter
  • 160 g light brown sugar
  • 3 eggs (medium-sized)
  • 100 g plain flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • parchment paper
  • baking tray
  • and an oven, of course! These brownie cookies need to be baked at 170 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Melt chocolate and butter au bain marie Break your chocolate into pieces and put them in a heat-resistant bowl to melt it au bain marie. Also cut the butter into smaller pieces and add that to the chocolate. Stir it occasionally.

2. Mix eggs and sugar Take another bowl and mix the eggs and the sugar together until the mixture’s gone slightly pale and frothy. I used an electric handmixer for this.

3. Add chocolate and butter to mixture Once the chocolate and the butter has completely melted, take it off the stove and let it cool down a little bit. Then add it to the eggs and sugar mixture and stir it through.

4. Add flour, baking soda and salt to mixture Take the flour, baking soda and salt and add it to the mixture. Stir it through until everything is evenly mixed.

5. Let mixture cool in fridge Cover your bowl with cling film and place it in the fridge. Let it cool for about 45 minutes to an hour. When you take it out, it’s still kind of soft (for a cookie dough), but that’s okay! These aren’t any old cookies, after all, these are brownie cookies.

6. Transfer mixture to baking tray Use an ice cream scoop to transfer the mixture to a baking tray lined with parchment paper. Leave plenty of room between the heaps of chocolate-y goodness, because these’ll spread a lot. I only made six cookies per baking tray, but these were pretty large heaps of the mixture.

7. Bake! Place your baking tray into the preheated oven and bake the cookies for about 12 minutes at 170 °C. They will still be kind of soft, but as long as the edges have baked thoroughly you’re fine.

And there you have it! These brownie cookies taste pretty much just like brownies, but that can only be a good thing, right? Enjoy!

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14 thoughts on “Chocolate Brownie Cookies

  1. Ow these look good! I tried brownie cookies once, but let’s say that recipe didn’t fully worked. They tasted delicious, but where way too flat and grew into one big brownie almost, due to them not beign spaced out and getting flat, lol. Will give your recipe a try next time I want to make some brownie cookies!

    • Thank you, Lola! I have to admit I was a bit afraid these weren’t going to work out when I took the mixture out of the fridge, since it was still quite soft. They did spread a lot, but that shouldn’t be a problem as long as you leave enough room betweent them. They turned out really good! I think the key is letting them cool for a while, and perhaps the baking soda too. I hope my recipe works for you too if you decide to make these. 🙂

  2. WHY DO I EVEN READ YOUR BLOG. OMG. I’M STARVING NOW. I HAVE A CHOCOLATE CRAVING. I SUDDENLY HAVE ONE. These look beautiful tho. Horrifically beautiful. *drools all over laptop*

  3. Pingback: Monthly Recap – August | Books Baking and Blogging

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