Cookies Made From Brownie

Brownie Cookies 🍫🍪

(Fudgy, crackly-topped cookies with the rich, dense texture of brownies in cookie form!)

Ingredients *(Makes 12-16 cookies)*

• 8 oz (225g) semi-sweet or dark chocolate, chopped

• ¼ cup (60g) unsalted butter

• 2 large eggs, room temperature

• ½ cup (100g) granulated sugar

• ¼ cup (50g) brown sugar

• 1 tsp vanilla extract

• ¼ cup (30g) all-purpose flour

• 2 tbsp cocoa powder

• ½ tsp baking powder

• ¼ tsp salt

• 1 cup (175g) chocolate chips or chopped nuts (optional)

Instructions

1. Melt Chocolate & Butter:

   • In a microwave-safe bowl, melt chocolate and butter in 30-second bursts, stirring until smooth. Let cool slightly.

2. Whisk Eggs & Sugars:

   • In another bowl, whisk eggs, granulated sugar, brown sugar, and vanilla until thick and pale (about 2-3 mins).

3. Combine:

   • Gently fold the melted chocolate into the egg mixture.

   • Sift in flour, cocoa powder, baking powder, and salt; fold until just combined.

   • Stir in chocolate chips or nuts (if using).

   • Chill dough 30 mins (important for shaping).

4. Bake:

   • Preheat oven to 350°F (175°C). Line baking sheets with parchment.

   • Scoop 2-tbsp balls of dough, place 2 inches apart.

   • Bake 10-12 mins until edges are set but centers are soft.

   • Let cool on sheet 5 mins before transferring to a rack.

Pro Tips

• Don’t overbake – they firm up as they cool.

• For crackly tops, make sure your eggs are room temperature and whisk the eggs/sugar well.

• Add sea salt on top before baking for a sweet-salty kick.

Variations

• Peanut Butter Swirl: Swirl ¼ cup peanut butter into dough before baking.

• Mint Chocolate: Add ½ tsp peppermint extract to the dough.

• S’mores Style: Press a marshmallow and graham cracker piece into cookies after baking.

“All the fudgy richness of a brownie, in portable cookie form!” 😋

(Store in an airtight container for up to 5 days or freeze dough balls for later.) ❄️