Brownie Cookies
Posted On 5 June 2023
This started out as the recipe from 100 Cookies by Sarah Kieffer, which is excellent. I felt these were too big and needed a bit of a crunch, so reduced and added the toffee. A friend said she and her children fought over who got the last one — I’ll call that a win.
Brownie Cookies
Not as thick as a brownie but with that chew.
Servings: 36 cookies
Ingredients
- 116 grams all-purpose flour
- 3 grams baking powder (¾ teaspoon)
- 3 large eggs at room temperature (see notes)
- 250 grams granulated sugar or baker's sugar
- 5 grams salt (¾ teaspoon)
- 12 grams canola oil (1 tablespoon)
- 5 grams vanilla extract (1 teaspoon)
- 70 grams unsalted butter (5 tablespoons)
- 226 grams semisweet or bittersweet chocolate
- 25 grams Dutch process cocoa powder (¼ cup)
Variations
- ½ cup toffee chips (optional)
- peanut butter (optional)
- cacao nibs (optional)
Instructions
- Whisk together the flour, baking powder and set aside
- In the bowl of a stand mixer, beat the eggs, sugar, and salt on medium-high (KitchenAid 5?) with the paddle until the mixture is pale and doubled in volume, probably 7+ minutes. WHILE THAT'S BEATING….
- Start melting the butter and chocolate together in a small saucepan or make a double boiler over a water bath.
- Turn the stand mixer to low and add the oil and vanilla just until mixed in. Stop the mixer.
- When the chocolate and butter are melted, remove from heat and whisk in the cocoa powder until completely combined and no dry spots remain.
- Turn the mixer back on and add the warm chocolate-butter to the frothy egg mixture and mix just until melded.
- Add the flour mixture and mix just until combined.
- Let everything just sit for a bit. Have a coffee.
- Preheat oven to 350℉ / 180℃
- Line 2 sheet pans with parchment paper. If you have 3 sheet pans, you're rich and have the staff line them with parchment paper.
- Use a 1-tablespoon scoop to drop heaping scoopfuls onto the parchment a couple of inches apart. Should be able to get 10-12 per sheet pan.
- Optional: If using the toffee pieces, press the scoopful down a bit and add a large pinch of the toffee pieces to the top. Or, if you so choose, add a teaspoon of peanut butter and use a toothpick to kinda mix in.
- Bake 8-10 minutes until puffy and cracked, rotating half-way through. Edges should be firm.
- Let cool on the pan while the next pan is baking and remove to a wire rack to cool completely.
Notes
- I put the cacao nibs in the ingredient list but I’ve never used them. Seems like it’d be an interesting bit of crunch and flavor to add to the top.
- I think crunchy peanut butter would also be interesting. Never tried it.