Mohamed Shili This delicious Brownie Cookies recipe by Joanna Gaines is a quick and simple way to satisfy your chocolate cravings. With a rich, fudgy texture and a shiny, crackly crust, these cookies are perfect for any occasion. Made with common pantry staples, they’re easily customizable—add nuts or extra chocolate chips for a personal touch!
Recipe Ingredients:
- 12 ounces bittersweet chocolate chips 60-70% cacao
- 1/2 cup butter
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder¹
- 1 cup pecans chopped, optional
- 1/2 cup mini semisweet chocolate chips
How To Make Brownie Cookies?
- Melt the chocolate and butter. In a heavy saucepan over low heat, melt the bittersweet chocolate chips and butter, stirring constantly until smooth. Remove from heat and set aside.
- Beat the wet ingredients. In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, granulated sugar, brown sugar, vanilla extract, baking powder, and salt on high speed for 5 minutes, or until the mixture is thick and creamy.
- Mix in the melted chocolate. Reduce the mixer speed to low and slowly pour in the melted chocolate, mixing until well-combined.
- Add the dry ingredients. Gently stir in the flour and cocoa powder until just combined. Do not overmix.
- Incorporate the mix-ins. Fold in the pecans (if using) and mini chocolate chips until evenly distributed. The batter will have the consistency of thick brownie batter.
- Chill the batter. Cover the bowl with cling film and refrigerate the batter for 30 minutes.
- Preheat the oven and prepare baking sheets. While the batter chills, preheat your oven to 180°C / 350°F. Line two baking trays with parchment paper.
- Scoop the cookies. Use a 1.5-tablespoon cookie scoop to drop the batter onto the prepared trays, spacing the cookies about 5cm / 2 inches apart.
- Bake the cookies. Bake for 8-10 minutes, until the edges are set and the centers are slightly glossy. Avoid overbaking for a fudgy texture.
- Cool the cookies. Let the cookies cool on the trays. The shiny, crackly crust will develop as they cool.
Recipe Tips:
- Beat the eggs and sugars thoroughly: Whisk the eggs and sugars for the full 5 minutes to create a thick, creamy batter. This step is crucial for achieving the shiny, crackly crust on your cookies.
- Use high-quality chocolate: Choose bittersweet chocolate with 60-70% cacao for the best rich, fudgy flavor. Cheap chocolate can affect the taste and texture.
- Don’t skip chilling the batter: Chilling for 30 minutes ensures the batter firms up, making it easier to scoop and helping the cookies hold their shape while baking.
- Avoid overbaking: Take the cookies out when the edges are set, but the centers still look slightly glossy. They’ll continue cooking on the tray as they cool.
- Use parchment paper: Line your baking trays with parchment paper to prevent sticking and ensure even baking. It also makes cleanup a breeze!
How To Store & Reheat Leftovers?
- Refrigerate: Let the Brownie Cookies cool completely to room temperature. Once cooled, place them in an airtight container and refrigerate for up to 5 days to maintain freshness.
- Freeze: Allow the cookies to cool completely, then place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months. To enjoy, thaw at room temperature for about 1-2 hours before serving
Nutrition Facts
- Calories: 110
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 80mg
- Potassium: Data not available
- Total Carbohydrate: 18g
- Dietary Fiber: 0g
- Sugars: 9g
- Protein: 0.5g
Check out More Recipes:
Joanna Gaines Brownie Cookies
Description
This delicious Brownie Cookies recipe by Joanna Gaines is a quick and simple way to satisfy your chocolate cravings. With a rich, fudgy texture and a shiny, crackly crust, these cookies are perfect for any occasion. Made with common pantry staples, they’re easily customizable—add nuts or extra chocolate chips for a personal touch!
Ingredients
Instructions
- Melt the chocolate and butter. In a heavy saucepan over low heat, melt the bittersweet chocolate chips and butter, stirring constantly until smooth. Remove from heat and set aside.
- Beat the wet ingredients. In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, granulated sugar, brown sugar, vanilla extract, baking powder, and salt on high speed for 5 minutes, or until the mixture is thick and creamy.
- Mix in the melted chocolate. Reduce the mixer speed to low and slowly pour in the melted chocolate, mixing until well-combined.
- Add the dry ingredients. Gently stir in the flour and cocoa powder until just combined. Do not overmix.
- Incorporate the mix-ins. Fold in the pecans (if using) and mini chocolate chips until evenly distributed. The batter will have the consistency of thick brownie batter.
- Chill the batter. Cover the bowl with cling film and refrigerate the batter for 30 minutes.
- Preheat the oven and prepare baking sheets. While the batter chills, preheat your oven to 180°C / 350°F. Line two baking trays with parchment paper.
- Scoop the cookies. Use a 1.5-tablespoon cookie scoop to drop the batter onto the prepared trays, spacing the cookies about 5cm / 2 inches apart.
- Bake the cookies. Bake for 8-10 minutes, until the edges are set and the centers are slightly glossy. Avoid overbaking for a fudgy texture.
- Cool the cookies. Let the cookies cool on the trays. The shiny, crackly crust will develop as they cool.
Notes
- Beat the eggs and sugars thoroughly: Whisk the eggs and sugars for the full 5 minutes to create a thick, creamy batter. This step is crucial for achieving the shiny, crackly crust on your cookies.
- Use high-quality chocolate: Choose bittersweet chocolate with 60-70% cacao for the best rich, fudgy flavor. Cheap chocolate can affect the taste and texture.
- Don’t skip chilling the batter: Chilling for 30 minutes ensures the batter firms up, making it easier to scoop and helping the cookies hold their shape while baking.
- Avoid overbaking: Take the cookies out when the edges are set, but the centers still look slightly glossy. They’ll continue cooking on the tray as they cool.
- Use parchment paper: Line your baking trays with parchment paper to prevent sticking and ensure even baking. It also makes cleanup a breeze!
Joanna Gaines Brownie Cookies
