Brownie Cookies
These perfect brownie cookies from Sarah Kieffer's #1 bestselling cookbook 100 Cookies are a can't miss. They're the best of both worlds: rich and chocolatey, soft and chewy inside, and crisp on the outside. In our household they've been named, "Like top 10 cookies, period." Recipe shared with permission from the author.
Servings: 30
Calories: 93kcal
Ingredients
- ¾ cup plus 1 tablespoon (116 grams) all-purpose flour
- ¾ teaspoon baking powder
- 3 large eggs at room temperature
- 1 ¼ cups (250 grams) granulated sugar
- ¾ teaspoon salt
- 1 tablespoon canola oil
- 1 teaspoon pure vanilla extract
- 5 tablespoons (70 grams) unsalted butter
- 8 ounces (226 grams) semisweet or bittersweet chocolate
- ¼ cup (25 grams) Dutch-process cocoa powder
Instructions
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F (180°C). Line two sheet pans with parchment paper.
- In a small bowl, whisk together the flour and baking powder, and set aside.
- In the bowl of a stand mixer fitted with the paddle, beat the eggs, sugar, and salt on medium-high speed until the mixture is pale and doubled in volume, 6 to 8 minutes. Turn the mixer to low speed and stir in the canola oil and vanilla until just combined.
- While the egg mixture is beating, melt the butter and chocolate. Place the butter in a small, heavy-bottom saucepan set over low heat. Add the chocolate and melt together, stirring frequently, until smooth. Off the heat, add the cocoa powder to the chocolate and whisk until completely combined.
- Add the warm chocolate-butter mixture to the egg mixture and mix on low speed until combined. Add the flour mixture and mix on low speed until combined. Let the mixture sit at room temperature for 5 minutes.
- Use a small scoop or two spoons to drop heaping tablespoons of batter onto the prepared sheet pans, spacing them at least 2 inches (5 cm) apart, fitting 12 on a pan.
- Bake the cookies one pan at a time, rotating halfway through baking. Bake until the cookies are puffed and cracked and the edges are set, 8 to 12 minutes.
- Transfer the sheet pan to a wire rack and let the cookies cool completely on the pan.
Notes
- Variation: With peanut butter — Drop 1 heaping teaspoon of peanut butter on top of each brownie dough ball and use a knife to swirl.
- Sarah's recipe says it makes about 16 cookies, but I got 30 when dropping by the rounded tablespoon. Bonus. :) You can make them that size or bigger to yield 16. The recipe's baking time range is wide to accommodate both approaches.
- You can use a regular electric mixer if you don't have a stand mixer. Just make sure to follow the visual cues (such as doubling of volume) before moving on to the next step, since timing can vary.
- You can melt the butter and chocolate in the microwave instead of on the stovetop. Use medium power and stop to stir every 30 seconds or so until just melted.
- Dutch-process cocoa powder reacts differently in dough than regular cocoa powder due to its different pH, so don't substitute one for the other. You can get Dutch process cocoa here if you can't find it locally.
- The cookies are best the day of baking but will keep in an airtight container at room temperature for up to 2 days.
Nutrition
Serving: 1 | Calories: 93kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 89mg | Fiber: 1g