Brownie Batter Cookies
Brownie Batter Cookies are the delightful fusion of two beloved desserts: brownies and cookies. Imagine biting into a soft, chewy cookie that tastes just like the rich, chocolatey goodness of brownie batter. These cookies are perfect for satisfying that sweet tooth, whether you’re indulging after dinner or surprising friends at a gathering. With a simple list of ingredients and a quick preparation time, these cookies are bound to become your new favorite treat. Let’s dive into why these Brownie Batter Cookies are my go-to recipe and how you can whip them up in your own kitchen!
Why It’s My Go-To
Every time I make Brownie Batter Cookies, I am reminded of the joy they bring. They boast a chewy texture with just the right amount of crispiness around the edges. The combination of semi-sweet chocolate chips and melted baking chocolate creates a decadent, fudgy flavor that is hard to resist. Plus, they are quick to make and perfect for any occasion, whether it’s a cozy night in or a festive celebration. These cookies are incredibly versatile, and they always seem to impress family and friends alike.
What You’ll Gather
- 1 cup (2 sticks) butter, softened
- 1 1/4 cups granulated sugar
- 3/4 cup dark brown sugar (light brown sugar works too!)
- 1 ounce unsweetened baking chocolate, melted
- 3 large eggs, at room temperature
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 tablespoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Cook’s Kit
- Mixing Bowls: You’ll need a large bowl for mixing the wet ingredients and another for the dry ingredients.
- Measuring Cups and Spoons: Accurate measurements are key to achieving the perfect cookie texture.
- Whisk: A whisk is ideal for combining ingredients smoothly.
- Baking Sheet: Line it with parchment paper for easy cleanup and to prevent sticking.
- Spatula: Use this to scoop your cookie dough onto the baking sheet.
Brownie Batter Cookies: From Prep to Plate
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This step is crucial as it ensures that your cookies bake evenly and have that perfect chewy texture.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, combine the softened butter, granulated sugar, and dark brown sugar. Using a hand mixer or stand mixer, beat on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Step 3: Add the Chocolate
Carefully melt the unsweetened baking chocolate in the microwave or over a double boiler, ensuring it doesn’t burn. Once melted, let it cool slightly before adding it to the butter and sugar mixture. Mix until well combined.
Step 4: Incorporate the Eggs
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Fold in the Chocolate Chips
Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 7: Scoop the Cookies
Using a spatula, scoop generous tablespoons of dough and place them onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
Step 8: Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked. You want them to be soft in the center, as they will continue to cook slightly after being removed from the oven.
Step 9: Cool and Enjoy
Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy the warm, gooey goodness!
Make It Fit Your Plan
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free: Use vegan butter and dairy-free chocolate chips for a dairy-free version.
- Nut-Free: This recipe is naturally nut-free, making it a great option for those with nut allergies.
- Reducing Sugar: You can cut down the sugar slightly if you prefer less sweetness, but keep in mind that it may affect the texture.
Slip-Ups to Skip
- Don’t skip the step of letting the butter soften! It’s essential for achieving the right consistency when creaming with sugars.
- Be careful not to overmix the dough after adding the flour. Overmixing can lead to tough cookies.
- Make sure your baking sheet is lined with parchment paper to prevent sticking and ensure easy cleanup.
- Keep an eye on the baking time; overbaking will result in dry cookies. Pull them out when they still look slightly underbaked.
Meal Prep & Storage Notes
These Brownie Batter Cookies can be made ahead of time and stored for later enjoyment. Here are some tips:
- Make-Ahead: You can prepare the dough and chill it in the refrigerator for up to 3 days before baking.
- Freezing Dough: Roll the cookie dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag and freeze for up to 3 months. Bake directly from frozen, adding an extra minute or two to the baking time.
- Storing Baked Cookies: Store cooled cookies in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks.
- Freezing Baked Cookies: You can also freeze baked cookies. Layer them between sheets of parchment paper in an airtight container and freeze for up to 3 months.
Reader Q&A
Can I use milk chocolate instead of semi-sweet chocolate chips?
Yes! If you prefer a sweeter cookie, feel free to substitute semi-sweet chocolate chips with milk chocolate chips. Just keep in mind it will change the overall flavor profile of the cookies.
What can I use instead of unsweetened baking chocolate?
You can use cocoa powder as a substitute for unsweetened baking chocolate. For every ounce of baking chocolate, use 3 tablespoons of cocoa powder and 1 tablespoon of fat (like butter or oil) to replace the unsweetened chocolate.
How do I know when the cookies are done baking?
The cookies are done when the edges are set and the tops look slightly cracked. They will appear soft in the center, but don’t worry! They will continue to firm up as they cool on the baking sheet.
Can I add nuts or other mix-ins to the cookies?
Absolutely! Feel free to add walnuts, pecans, or even peanut butter chips for extra flavor and texture. Just be sure to adjust the amount of chocolate chips accordingly to maintain balance.
Final Bite
Brownie Batter Cookies embody the best of both worlds, and they are sure to become a staple in your baking repertoire. With their chocolaty depth and chewy texture, they are the perfect treat for any occasion. Gather your ingredients, follow the steps, and indulge in these delightful cookies that taste just like brownie batter but in cookie form. You won’t be able to eat just one! So, roll up your sleeves and get ready to bake—your taste buds will thank you!
Brownie Batter Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter, granulated sugar, and dark brown sugar. Beat on medium speed until light and fluffy, about 3-4 minutes.
- Carefully melt the unsweetened baking chocolate and let it cool slightly before adding it to the butter and sugar mixture. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the semi-sweet chocolate chips.
- Scoop generous tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chill the dough in the refrigerator for up to 3 days before baking for enhanced flavor.
- For gluten-free cookies, use a 1:1 gluten-free flour blend.
- Store baked cookies in an airtight container at room temperature for up to a week.
- Freeze cookie dough balls for up to 3 months and bake directly from frozen.
