Brownie Cookies
Posted On 29 October 2021
Inspired by Sarah Kieffer’s book 100 Cookies, but I made a few tweaks in ingredients and instructions after making them.
Brownie Cookies
A brownie-like cookie — don't overbake them.
Servings: 40 cookies
Equipment
- Stand mixer
- Sheet Pans
Ingredients
- 120 grams all-purpose flour
- ¾ teaspoon baking powder
- 70 grams butter
- 115 grams semisweet chocolate
- 115 grams bittersweet or dark chocolate
- 25 grams Dutch process cocoa powder
- 3 eggs, room temperature
- 250 grams baker's (caster) sugar (or granulated)
- ¾ teaspoon sea salt
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
Optional
- Peanut Butter
Instructions
The Melting Part
- In a small saucepan or double-boiler put the butter (70 grams) and bittersweet (115 grams) and semisweet (115 grams) chocolates. Melt on low, low heat. Stirring occasionally. While it's melting, move on to the next steps.
The Mixing Part
- Mix the flour (120 grams) and baking powder (¾ teaspoon) together in a small bowl and set aside.
- In your stand mixer fitted with the paddle, beat the 3 eggs. Add the caster sugar (250 grams) a bit at a time to avoid it all flying away. Once all added, run on medium-high speed until doubled in volume, 8-10 minutes. While it's mixing, attend to your butter and chocolate.
- When the chocolate is fully melted into the butter, remove from the heat and whisk in the the Dutch-process cocoa powder (25 grams) a bit at a time to avoid getting it all over your kitchen. Fully incorporate.
- Once your eggs and sugar are ready — doubled in size, kinda pale — add the canola oil (1 tablespoon) and vanilla (1 teaspoon) and mix on low to combine.
- Remove the bowl from the mixer and add all the butter/chocolate mixture into the bowl. (How I know that trying to add the chocolate to the mixing bowl while still in the mixer will not turn out well is not important.) Return the bowl to the mixer and mix on low until fully incorporated — it'll get darker and darker as the chocolate mixture is blended in.
- Add the flour and baking powder slowly and mix well to combine.
- Remove the bowl from the mixer and try to get as much of the batter off the paddle as you can. Scrape down the sides.
- Cover and let sit at room temperature for 5-10 minutes.
- Heat oven to 350°F / 180°C. Put rack in the middle of the oven.
- Prepare two sheet pans by adding parchment paper.
The Tricky Part
- This is a goopy, sticky, brownie-like batter and not all that easy to work with. I used two eating-like tablespoons (not official measuring-like tablespoons). Get a little on the end of one and use the other one to get it off that spoon and onto the parchment-lined sheet pan. Shooting for about a real measuring-type tablespoon glob. (Glob makes it sound more appetizing, right?) Space them 2" apart, so you should be able to get about 12 globs per sheet pan.
- OPTIONAL: If you'd like, put about a half-teaspoon of peanut butter (smooth or chunky) on the top of the glob.
- I think I like the word glob.
- Bake for 8-10 minutes, turning half-way through. They should still be crackly and still soft and chewy in the center and the edges just set.
- Let cool for 8-10 minutes on the sheet pan (while the next sheet pan is cooking) then remove to a wire rack to cool completely — this then frees up this sheet pan to use for the next batch.
- I got 40 cookies from this.
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