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Chocolate Brownie Cookies

 

May 3, 2017

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Calling all kids! Wanna bake Chocolate Brownie Cookies for Mother's Day? You don't need Mom's fancy equipment or her grown-up skills. Just dump the ingredients into a big bowl, stir them up, then drop spoonfuls of dough onto a tray. Bake, bake, bake in the oven. They come out smelling like brownies and looking like cookies. Kid easy. In the morning, prepare her? a plate of warm chocolate brownie cookies, a mug of coffee (Dad can help with that) and a bowl of strawberries. Then bring her cookies for breakfast in bed. Ha! She won't be upset because your Chocolate Brownie Cookies have three different chocolates and hardly any sugar. They are fudgy, buttery and good. Try them and write me a note below.

This is a classic Smitten Kitchen recipe. Deb calls them The Browniest Cookies. I've adapted it slightly by adding the cocoa nibs for crunch texture.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Makes 32-36 cookies

Print Recipe

Grams

Ounces

Volume

115 grams unsalted butter
115 grams unsweetened chocolate (100% cocoa solids)
190 grams dark or light brown sugar
25 grams white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
45 grams unsweetened cocoa powder any type will work fine
125 grams bleached all purpose flour
1/2 teaspoon salt
115 grams bittersweet chocolate chunks or dark chocolate chips (the best available) choose your favourite chocolate
2 tablespoons cocoa nibs

 
 

4 ounces unsalted butter
4 ounces unsweetened chocolate (100% cocoa solids)
6.5 ounces dark or light brown sugar
.80 ounces white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1.25 ounces unsweetened cocoa powder any type will work fine
4.4 ounces bleached all purpose flour
1/2 teaspoon salt
4 ounces bittersweet chocolate chunks or dark chocolate chips (the best available)choose your favourite chocolate
2 tablespoons cocoa nibs

 

1/2 cup  unsalted butter
​1/4 cup + 2 tablespoons unsweetened chocolate (100% cocoa solids)
3/4 cup dark or light brown sugar
2 tablespoons white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 cup unsweetened cocoa powder any type will work fine
1 cup bleached all purpose flour
1/2 teaspoon salt
2/3 cup bittersweet chocolate chunks or dark chocolate chips (the best available) choose your favourite chocolate
2 tablespoons cocoa nibs

 
 
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Instructions

 

Mise en Place the Brownie Cookie

  • What is mise en place and how could it benefit you? See The Finer Cookie's post How to Mise en Place.
  • Melt together butter and unsweetened chocolate in a small saucepan over the lowest setting of the stove top or in a microwave.

Melt the chocolate and butter over the lowest setting or in the microwave.
Melt the chocolate and butter over the lowest setting or in the microwave.

  • Measure the two sugars in a large bowl. To learn more about weighing and measuring, see Hows & Whys, How to Weigh and Measure.
  • Crack two eggs into a small bowl and add the vanilla. Set aside.
  • In a separate bowl, combine baking soda, salt, cocoa powder and flour and set aside.

Blend the dry ingredients together.
Blend the dry ingredients together.

Mix the Brownie Cookies

  • Pour the melted chocolate and butter mixture over the two sugars and stir until well combined.

Pour melted chocolate and butter over the two sugars.
Pour melted chocolate and butter over the two sugars.

  • Add the eggs and vanilla, one at a time, stirring well between each addition.
  • Stir in the dry ingredients.

Stir the dry ingredients into the chocolate, butter and sugars.
Stir the dry ingredients into the chocolate, butter and sugars.

  • Then add the chocolate chunks or chips.
  • Refrigerate for about 30 minutes.

Chocolate Brownie Cookie dough.
Chocolate Brownie Cookie dough.

Bake the Brownie Cookies at 350F for 9-11 minutes

  • Preheat the oven to 350F/175C.
  • Remove the brownie cookie dough from the fridge and scoop about 1 tablespoon mounds onto the tray. You can use two soup spoons or a #40 scoop. Leave room for them to spread in the oven. Don't put more than 12 cookies on a tray.

Scoop out the chilled dough onto your prepared tray.
Scoop out the chilled dough onto your prepared tray.

  • Bake at 350F for 9-11 minutes. The goal is a fudgy center so remove them when they appear slightly underdone. The longer you bake them, the cakier and drier they will be when cooled.

Chocolate Brownie Cookies fresh out of the oven.
Chocolate Brownie Cookies fresh out of the oven.

TAGS:  chocolate   brownies   cookie   cookies       LABELS: Chocolate  Kids  Low Sugar  Quick and Easy 

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Comments

8 Comments

Lianna   2017-09-28

Of the sampler box I was lucky enough to receive these were my children’s favourites, and high on the list for me as well.! Scrumptious brownie inspired cookie perfect with a glass of milk, or coffee. I will try to recreate, but probably never replicate ?

Kimberlie 2017-09-29

Hi Lianna, Thanks so much for your feedback. Out of the oven, the Brownie Cookies are incredibly hard to resist. The staff here nibble on them until they're packed up. Your children have good taste. I'd be happy to bake more for you at anytime in the future. Best, Kim

Diane   2017-05-13

For the chocolate lover I am, these taste like heaven!!! No kids to bake them for me ... no problem, did it myself. Didn't have Cocoa nibs but they still taste great. Specially with a glass of milk. Thanks Kim

Kimberlie 2017-05-14

You're welcome Diane. So happy you liked these brownie cookies. I adore them too.

Shelley   2017-05-06

I made these cookies today (a half recipe, because I didn't have enough chocolate on hand). It made 20 cookies and let's just say I ate quite a few. They are fantastic. A bit of feedback though -- I went out and bought the cocoa nibs (should have picked up more chocolate too but didn't realize until it was too late). They add a nice crunch but they were so expensive and I don't think worthwhile, considering I only used a TB and I can't imagine what I will do with the rest of the bag now (and they were $15). I think next time I would use toasted walnuts for some real brownie-ness. One question though, how much salt does the recipe call for? It is not specified in the ingredient list, but the instructions include salt. I threw in a 1/4 tsp for the half recipe and it worked out but I may as well know the correct amount. (I emailed you this question earlier but answering here is great too.) Thank you!

Kimberlie 2017-05-06

Hi Shelley, Many thanks for your feedback. First I'm thrilled you baked these cookies and liked them. I made two batches and found myself eating them for breakfast, so I packed them up for my neighbour. Yeah, the cocoa nibs are a bit pricey. I rather like them for their texture. But fear not, there are many other ways to include them in future baking. You can add them to biscotti, pecan shortbread and chocolate chip cookies too (even with the walnuts). Or you might like them folded in an espresso flavoured chiffon cake. Or a pinch on ice cream. And about the salt, you caught my error. For that I say thanks. I've corrected the ingredient list. Technically, the cookie can take up to 1/2 teaspoon of salt. You might find they taste a wee bit rounder with more salt. Next time. My editorial calendar is full for the remainder of 2017. Please stop back to see what's new. All the best, Kim

Nicoletta @sugarlovespices   2017-05-05

Oh my goodness, these cookies... I don't have any kids that can make them for me, but maybe we can make them together with my husband for our fun time in the kitchen and then enjoy them one after the other :-) . I simply adore Smitten Kitchen's recipes, and I had missed this one. Thank you!

Kimberlie 2017-05-05

Trust me, you'll have trouble walking away from these, especially when they're fresh and warm. Thanks for stopping by.

Natalie Browne   2017-05-05

I would love it if my kids made me these for Mothers Day :) Maybe I should print the recipe out and leave it where they can find it, lol. These cookies look delicious and so wonderfully chocolatey.

Kimberlie 2017-05-05

This recipe was made for kids. They can't make a mistake. They'll love you for loving these cookies. It'll be a proud moment!

[email protected]   2017-05-05

Can't go wrong with cookie and brownies in the same title! I think I'll just leave this open right here so my kids will see it. :) They LUV to bake!

Kimberlie 2017-05-06

Hi Terri, I made sure this recipe was kid easy. I hope they leave you a couple.

Charlotte   2017-05-05

These sound so perfect for when I can't decide whether I want brownies or cookies! Also, that blue mixing bowl is beautiful - where is it from?

Kimberlie 2017-05-06

The blue mixing bowl was a wedding gift. It came from somewhere in Vermont. Anyway, I hope you try these cookies...I mean brownies...well uh, whatever.

Vicky Chin   2017-05-05

They look soooooo Delicious! If my kids made these, I think they would eat them all ! Well, maybe they would save me one .......lol....Thanks for sharing!

Kimberlie 2017-05-06

You're welcome Vicky! I hope your kids mix these up for you.

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Chocolate Brownie Cookies

Makes 32-36 cookies

Ingredients

115 grams unsalted butter
115 grams unsweetened chocolate (100% cocoa solids)
190 grams dark or light brown sugar
25 grams white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
45 grams unsweetened cocoa powder any type will work fine
125 grams bleached all purpose flour
1/2 teaspoon salt
115 grams bittersweet chocolate chunks or dark chocolate chips (the best available) choose your favourite chocolate
2 tablespoons cocoa nibs

 
 
Instructions

 

Mise en Place the Brownie Cookie

  • What is mise en place and how could it benefit you? See The Finer Cookie's post How to Mise en Place.
  • Melt together butter and unsweetened chocolate in a small saucepan over the lowest setting of the stove top or in a microwave.

Melt the chocolate and butter over the lowest setting or in the microwave.
Melt the chocolate and butter over the lowest setting or in the microwave.

  • Measure the two sugars in a large bowl. To learn more about weighing and measuring, see Hows & Whys, How to Weigh and Measure.
  • Crack two eggs into a small bowl and add the vanilla. Set aside.
  • In a separate bowl, combine baking soda, salt, cocoa powder and flour and set aside.

Blend the dry ingredients together.
Blend the dry ingredients together.

Mix the Brownie Cookies

  • Pour the melted chocolate and butter mixture over the two sugars and stir until well combined.

Pour melted chocolate and butter over the two sugars.
Pour melted chocolate and butter over the two sugars.

  • Add the eggs and vanilla, one at a time, stirring well between each addition.
  • Stir in the dry ingredients.

Stir the dry ingredients into the chocolate, butter and sugars.
Stir the dry ingredients into the chocolate, butter and sugars.

  • Then add the chocolate chunks or chips.
  • Refrigerate for about 30 minutes.

Chocolate Brownie Cookie dough.
Chocolate Brownie Cookie dough.

Bake the Brownie Cookies at 350F for 9-11 minutes

  • Preheat the oven to 350F/175C.
  • Remove the brownie cookie dough from the fridge and scoop about 1 tablespoon mounds onto the tray. You can use two soup spoons or a #40 scoop. Leave room for them to spread in the oven. Don't put more than 12 cookies on a tray.

Scoop out the chilled dough onto your prepared tray.
Scoop out the chilled dough onto your prepared tray.

  • Bake at 350F for 9-11 minutes. The goal is a fudgy center so remove them when they appear slightly underdone. The longer you bake them, the cakier and drier they will be when cooled.

Chocolate Brownie Cookies fresh out of the oven.
Chocolate Brownie Cookies fresh out of the oven.

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