Joanna Gaines Brownie Cookies​

Joanna Gaines Brownie Cookies are a rich American dessert with a fudgy center and a crackly top. Bittersweet chocolate, chopped pecans, and vanilla combine to create a cookie that tastes exactly like a dense, chewy brownie corner.

Approach B: If you do nothing else, beat the eggs and sugars for the full 5 minutes. That’s the difference between a dull, cakey surface and that shiny, paper-thin crust that flakes off when you take a bite.

The first time I made this, I tried to rush the chilling step because I wanted a cookie immediately. Now I always give the batter at least thirty minutes in the fridge so it firms up. Without that cold rest, the dough spreads too thin on the baking sheet and you lose that thick, fudgy middle that makes these special.

Joanna Gaines Brownie Cookies Ingredients

For the Batter:

• 12 ounces (340g) bittersweet chocolate chips (60-70% cacao)
• 1/2 cup (115g) butter
• 3 large eggs
• 1 cup (200g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 1 tablespoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup (95g) all-purpose flour
• 1/4 cup (25g) unsweetened cocoa powder

For the Mix-ins:

• 1 cup (110g) pecans, chopped (optional)
• 1/2 cup (90g) mini semisweet chocolate chips

How To Make Joanna Gaines Brownie Cookies

• 1. Melt the chocolate and butter: Put the bittersweet chips and butter in a heavy saucepan over low heat. Stir them constantly until the mixture is smooth and glossy, then take the pan off the heat so it can cool down slightly while you prep the rest.
• 2. Beat the wet ingredients: Use a stand mixer with the paddle attachment to whip the eggs, both sugars, vanilla, baking powder, and salt. Turn the speed to high and let it go for 5 minutes until the mixture looks pale, thick, and creamy.

This long whipping time traps air in the eggs, which is what creates the signature crackle on top of the cookie. Don’t stop early or your cookies will look matte and flat instead of shiny.

• 3. Mix in the melted chocolate: Turn the mixer down to its lowest setting and slowly pour the warm chocolate and butter blend into the bowl. Keep mixing just until the color is even and there are no streaks of yellow egg left.
• 4. Add the dry ingredients: Gently stir in the flour and cocoa powder by hand or on the lowest mixer pulse until the white powder disappears. Stop immediately once it’s combined to keep the texture tender.
• 5. Incorporate the mix-ins: Fold in the chopped pecans and the mini chocolate chips until they’re spread evenly through the thick batter. The mixture will look more like a heavy brownie batter than a standard stiff cookie dough.
• 6. Chill the batter: Cover the bowl with plastic wrap and put it in the refrigerator for 30 minutes. This gives the flour time to soak up the moisture and helps the chocolate firm up so the cookies don’t run together in the oven.
• 7. Preheat and prep: Set your oven to 180°C (350°F) while the batter finishes chilling. Line two large baking trays with parchment paper so the sticky chocolate doesn’t grab onto the metal.
• 8. Scoop the cookies: Use a 1.5-tablespoon scoop to drop mounds of batter onto the trays, leaving about 2 inches of space between each one. You don’t need to flatten them as they’ll spread naturally as they bake.
• 9. Bake the cookies: Slide the trays into the oven for 8 to 10 minutes until the edges look set but the centers still seem a bit soft. If you wait until the middle looks dry, you’ve overbaked them and they’ll be crunchy rather than fudgy.
• 10. Cool the cookies: Let the cookies sit on the hot baking sheets for at least 10 minutes before moving them. The shiny crust will finish developing and the structure will firm up as the temperature drops.

Recipe Tips

• Use high-quality chocolate: Since bittersweet chips make up the bulk of the flavor, avoid the cheap waxy ones. A chocolate with 60% to 70% cacao gives that deep, grown-up taste that isn’t too sugary.
• Don’t skip the salt: Chocolate needs salt to bring out its hidden flavors. If you use unsalted butter, make sure your half-teaspoon of salt is a generous one.
• Check your mixer speed: If your eggs aren’t doubling in volume during that five-minute whip, turn the speed up. You’re looking for a “ribbon” stage where the batter falls off the paddle in a thick trail.
• Watch the clock: These cookies go from perfect to overdone in about sixty seconds. Start checking them at the eight-minute mark to ensure the centers stay moist.
• Cool completely for the best texture: While a warm cookie is tempting, the fudgy “brownie” bite only happens once the fats in the chocolate have fully set back up.
• Space them out: These cookies spread more than a standard chocolate chip cookie. Sticking to six or eight per tray prevents a giant chocolate mess.

What To Serve With Joanna Gaines Brownie Cookies​

A cold glass of whole milk is the classic partner for these heavy chocolate treats. The creaminess of the milk helps clear the palate after a rich, fudgy bite.

If you’re serving these for a party, a scoop of vanilla bean ice cream makes them feel like a plated dessert. You could also offer a few tart raspberries on the side to provide a fresh break from the sweetness.

How To Store Joanna Gaines Brownie Cookies​

• Fridge: You can keep these in an airtight container at room temperature for up to 3 days. If you put them in the fridge, the chocolate gets very firm and they taste like a cold truffle, which is actually quite good.
• Reheat: If you want that fresh-from-the-oven feel, pop a cookie in the microwave for about five to 8 seconds. Don’t go longer or the mini chips will melt into a liquid puddle.
• Freeze: These freeze beautifully for up to 2 months in a sealed bag. I like to eat them straight from the freezer because they stay chewy and don’t get rock hard.

Joanna Gaines Brownie Cookies Nutrition Facts

Per serving (1 cookie):

• Calories: 190 kcal
• Protein: 3g
• Fat: 11g
• Carbohydrates: 22g
• Sugar: 16g
• Sodium: 85mg

FAQs

Try More Recipes:

• Joanna Gaines Peanut Butter Brownies​
• Joanna Gaines Buttermilk Pancakes​
• Joanna Gaines Almond Cake​
• Joanna Gaines Peanut Butter Balls​