Brownie Cookies

If you’ve been wanting to make brownie cookies, look no further. This is the
absolute best recipe for brownie cookies ever, and you’ll make them again and
again

Servings: 40 cookies

Author:

Prep Time
15 minutes

Cook Time
8 minutes

Total Time
1 hour, 23 minutes

Course:

Dessert

Cuisine:

American

Keywords:

Brownie Cookies

Instructions

1 In a stand mixer add the white and brown sugars, the eggs, salt, and baking
powder. Start on slow until everything is liquid, then turn it as high as it can
go for at least 5 minutes.
2 While the mixer is running, put a saucepan at low heat to make the ganache. Add
the chopped bars of chocolate (not the chips) and all the butter. Constantly mix
with a spoon to prevent any part of this from burning. The time it takes for
this to be fully incorporated is usually the time it takes for the mixer to run,
but you should set a timer just to make sure you are mixing it enough. The mix
should be a shiny white, similar to how it looks when you make a meringue.
3 Lower the speed to medium slow, and trickle in the chocolate ganache. Don’t
worry about the temperature, as long as the stand mixer is running, enough air
is being mixed in here to cool it down rapidly.
4 Turn the speed down to slow once all the chocolate is dispersed evenly
throughout, and then add in the cocoa powder. After the cocoa powder add in the
flour about 20 grams at a time. Once all the flour is incorporated turn the
mixer off and with a spoon or spatula fold in the chocolate chips and chopped
walnuts. You don’t want to over-mix. Cover the bowl with plastic wrap and place
in the fridge for ONE (1) hour.
5 Preheat your oven to 175 Celsius and put on force fan convection. Take out
cookie sheets and line them with parchment paper, or use a silpat baking liner.
Using a teaspoon scoop out about a tablespoons worth of dough onto the sheets
leaving space between them. We use a teaspoon instead of a tablespoon because
you want rough ball shapes on the parchment paper.
6 Place the tray into the middle of the oven for 8 minutes. At 8 minutes, remove
the tray and let sit for 5 minutes. Peel the brownie cookies off the paper and
place on a plate or counter top. There is no need to use a wire rack, the
cookies will remain soft, but firm. The crackle of traditional brownies will
occur on the top while the cookies are cooling in the first 5 minutes out of the
oven, so do not touch them right away. They are still soft and need some time to
rest.

Brownie Cookies

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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