Ginger Brownie Cookies
These Ginger Brownie Cookies bring together the best parts of a fudgy brownie and a soft, spiced ginger cookie, all in one gorgeous, marbled swirl!
Servings: 13 cookies
Calories: 331kcal
Ingredients
Brownie Cookie Dough
- ½ cup (84 g) semi-sweet chocolate chips
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 tablespoons Dutch-process cocoa powder
- ⅔ cup (133 g) light brown sugar, packed
- 1 large egg, room temperature
- ⅔ cup (83 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Ginger Cookie Dough
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- 1 large egg, room temperature
- ¼ cup (84 g) molasses
- 2 ½ cups (312.5 g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
Instructions
Brownie Cookie Dough
- In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring until smooth.
- Whisk in the cocoa powder until fully combined. Set aside.
- In a separate small bowl, whisk the brown sugar and egg vigorously for about 1 minute, or until slightly thickened and lighter in color.
- Stir the chocolate mixture into the sugar mixture.
- Add the flour, baking powder, and salt. Fold gently with a spatula until no streaks remain. The mixture will resemble thick brownie batter.
- Freeze the dough for 10-15 minutes, or until firm enough to scoop.
Ginger Cookie Dough
- In the bowl of a stand mixer with the paddle attachment, cream together the butter and brown sugar until light and fluffy, about 2 minutes.
- Add the egg and molasses; mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
- Add the dry ingredients to the wet and mix on low until just combined. The dough should be soft but hold its shape.
- If it feels sticky or too loose to roll, chill the dough for about 10 minutes.
Assemble & Bake
- Scoop 3 tablespoons ginger dough and 1 ½ tablespoons brownie dough.
- Split each portion in half so you have four pieces.
- Arrange the pieces in your palm, alternating ginger and brownie (ginger → brownie → ginger → brownie).
- Gently press the pieces together, then roll into a smooth ball.
- Repeat with remaining dough.
- Chill all dough balls for 30 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Place dough balls at least 3 inches apart on the prepared sheets.
- Bake for 12-14 minutes, or until the edges are set and the centers look just slightly underbaked. (They will finish setting on the pan.)
- Let the cookies cool on the baking sheet for 5 minutes.
- If desired, "scoot" the cookies with a round cutter to make perfectly even edges.
- Transfer to a wire rack to cool completely.
Nutrition
Serving: 1cookie | Calories: 331kcal