Brownie Cookies
Love chocolate and brownies? These just might be your new favorite cookie!
Servings: 36
Ingredients
Brownie
- ½ cup (113 g) butter melted, then cooled
- 1 cup (200 g) granulated sugar
- ⅓ cup (40 g) unsweetened cocoa powder sifted
- ½ cup (64 g) all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- 2 eggs room temperature
- 1 teaspoon vanilla extract
Chocolate Cookie
- 2 ½ cups (320 g) all-purpose flour
- ½ cup (64 g) cocoa powder
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (226 g) cold butter, cut into cubes
- 1 cup (200 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 ½ cups semi-sweet mini chocolate chips, divided
Instructions
Brownie
- Melt butter and set aside to cool.
- Sift together all dry ingredients.
- In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated.
- Spread batter in a prepared 9x13 pan and bake for 15-20 minutes at 350°F.
- Use a toothpick to test the brownies and note that they will be thin. (I have removed them right at 15 minutes before.) If when removed a few crumbs remain but there is no wet batter, the brownies are done.
- Set aside to cool.
Chocolate Cookies
- Heat oven to 350°F.
- In a medium bowl, sift together the flour, cocoa powder, cornstarch, baking soda, and salt and set aside. Don't skip this step!
- In the bowl of a stand mixer, cream together the butter and sugars until incorporated. There may be some small butter cubes and that is ok.
- Add in eggs one at a time and mix until incorporated.
- With the mixer on low, add in the dry ingredients. Mix until combined. (about 30 seconds) Cookie dough will be thick.
- Remove bowl from stand mixer and fold in ½ cup of semi-sweet chocolate chips.
- Flip brownies onto a cutting board and cut off hard edges on all sides and discard. (or have a little snack!)
- Cut the brownies into small bite-sized pieces. I found that about ½ inch across and wide was the perfect size. (I used 4 cups total which was about ¾ of the brownies.) Fold into batter.
- Prepare cookie sheets with parchment paper.
- Using a scoop that holds about 2 tablespoons of batter, scoop out cookie dough onto baking sheet.
- Pick up each rounded cookie and dunk into a bowl with the remaining mini chocolate chips. Press the dough cookie into the bowl to flatten it and fully cover the cookie.
- Set the dough cookie on the sheet and repeat with remaining cookies. (You should be able to fit 8 on one sheet as the cookies do not spread too much.)
- Bake for 8-10 minutes. Allow cookies to rest on pan for at least 5 minutes.
Notes
I do recommend testing your first batch of cookies for doneness. I tend to take them out of my oven at 8 minutes and then let them cool on the baking sheet. You don't want the cookie to fall apart (be raw) but you don't want them to be overbaked either.