An easy brownie cookie is a type of cookie that combines the rich, chocolatey taste of a brownie with the soft and chewy texture of a cookie. These cookies typically have a crackled, slightly crispy top and a soft, gooey center, making them a popular choice for those who love the combination of textures in their desserts. They are often made with cocoa powder, butter, sugar, eggs, and flour, and can be embellished with ingredients such as nuts, chocolate chips, or marshmallows for added flavor and texture. Because they are easy to make and require just a few simple ingredients, they are a great option for beginner bakers or those looking for a quick and delicious dessert.
Here are the ingredients typically used in an easy brownie cookie recipe, along with some common substitutions:
Ingredients:
- Unsweetened cocoa powder
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Semisweet chocolate chips (optional)
- Chopped nuts (optional)
Substitutions:
Cocoa Powder: Unsweetened cocoa powder is the key ingredient that gives the cookies their rich, chocolatey flavor, but you can substitute it with equal amounts of dark chocolate cocoa powder or Dutch-processed cocoa powder.
Butter: You can substitute unsalted butter with coconut oil or vegan butter for a dairy-free option.
Sugar: You can use granulated sugar or brown sugar interchangeably, or use a combination of both. You can also use coconut sugar or maple syrup as a substitute.
Eggs: For a vegan version, you can substitute eggs with flax eggs or aquafaba (the liquid from a can of chickpeas).
Vanilla extract: Vanilla extract is used to add flavor to the cookies, but you can substitute it with almond extract, peppermint extract, or any other flavor extract of your choice.
Chocolate chips: You can use semisweet chocolate chips or dark chocolate chips, or substitute them with white chocolate chips or milk chocolate chips.
Nuts: If you're not a fan of nuts, you can omit them or substitute them with dried fruit, such as raisins or cranberries.
Variations
Here are a few variations you can make to the easy brownie cookie recipe:
Peanut Butter Brownie Cookies: Add 1/2 cup of creamy peanut butter to the dough for a nutty, sweet twist.
Mint Brownie Cookies: Add 1/2 teaspoon of peppermint extract and a handful of crushed peppermint candies for a minty twist.
Salted Caramel Brownie Cookies: Fold in 1/2 cup of chopped salted caramel candies into the dough for a salty-sweet treat.
Double Chocolate Brownie Cookies: Increase the amount of cocoa powder in the recipe and add 1 cup of chocolate chips for an extra chocolatey experience.
Rocky Road Brownie Cookies: Add 1/2 cup of mini marshmallows, 1/2 cup of chopped almonds, and 1/2 cup of semisweet chocolate chips to the dough for a classic rocky road twist.
Red Velvet Brownie Cookies: Add 1 tablespoon of unsweetened cocoa powder, 1 teaspoon of red food coloring, and 1 teaspoon of white vinegar to the dough for a red velvet twist.
EQUIPMENT
Here are the common pieces of equipment used to make easy brownie cookies:
Mixing bowls: You'll need at least two mixing bowls to mix the dry and wet ingredients separately.
Electric mixer: An electric mixer is useful for creaming the butter and sugar together, but you can also use a hand-held mixer or a whisk if you don't have an electric mixer.
Measuring cups and spoons: You'll need measuring cups and spoons to measure the ingredients accurately.
Baking sheet: You'll need a baking sheet lined with parchment paper or a silicone baking mat to bake the cookies on.
Spatula: A spatula is useful for scraping down the sides of the mixing bowl and for transferring the dough to the baking sheet.
Oven: You'll need an oven to bake the cookies in.
Cooling rack: A cooling rack is useful for cooling the cookies once they're out of the oven.
Storage:
Room temperature: Once the cookies have cooled completely, you can store them in an airtight container at room temperature for up to 3 days. To keep them fresh and soft, you can add a slice of bread to the container to help absorb any excess moisture.
Refrigerator: If you prefer your cookies to have a firmer texture, you can store them in an airtight container in the refrigerator for up to 5 days. Let the cookies come to room temperature before serving.
Freezing:
Raw dough: If you want to freeze the raw dough for later, you can form the dough into balls, place them on a baking sheet, and freeze them until firm. Once the dough balls are frozen, you can transfer them to a freezer-safe container or plastic bag for storage. When ready to bake, remove the desired number of dough balls from the freezer and place them on a baking sheet. Let the dough balls come to room temperature before baking as directed in the recipe.
Baked cookies: Once the cookies have cooled completely, you can freeze them in an airtight container or plastic bag for up to 3 months. To prevent the cookies from sticking together, you can place a sheet of wax paper or parchment paper between each cookie. When ready to eat, remove the desired number of cookies from the freezer and let them come to room temperature before serving.
TOP TIP
Use high-quality cocoa powder: Cocoa powder is the key ingredient that gives the cookies their rich, chocolatey flavor, so it's important to use high-quality cocoa powder for the best results. Dutch-processed cocoa powder has a milder, less bitter flavor than natural cocoa powder, but either one will work in this recipe. If you want an even deeper chocolate flavor, you can use dark chocolate cocoa powder.
Don't overmix the dough: Overmixing the dough can result in tough, dense cookies, so it's important to mix the ingredients just until they're combined. When adding the flour, stop mixing as soon as the flour is incorporated into the dough.
Use two types of sugar: Using a combination of granulated sugar and brown sugar gives the cookies a nice balance of sweetness and depth of flavor. If you don't have brown sugar, you can use all granulated sugar instead.
Chill the dough: Chilling the dough for at least 30 minutes before baking helps to firm it up and prevent the cookies from spreading too much in the oven. If you're in a hurry, you can skip this step, but the cookies may turn out a bit flatter and spread more.
Make the cookies uniform in size: For even baking and consistent results, it's important to form the cookies into uniform balls of dough. You can use a cookie scoop or a tablespoon measure to ensure that each cookie is the same size.
Ingredients:
- 1 mug( 2 sticks) of unsalted adulation, at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts (optional)
Instructions:
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a large coliseum, cream the adulation and sugar together until light and ethereal, about 3 twinkles. Stir in the vanilla after adding each egg one at a time. In a separate coliseum, whisk together the flour, cocoa grease paint, incinerating grease paint, and swab. Gradually add the dry ingredients to the adulation amalgamation and mix until just combined. Stir in the chocolate chips and diced walnuts( if using).
Drop rounded spoonfuls of the dough onto the set baking distance, about 2 elevation piecemeal. Singe for 12- 15 twinkles, or until the edges are set but the centers are still soft.
Allow the babes to cool on the baking distance for 5 beats before transferring them to a line rack to cool completely.
Enjoy your homemade brownie cookies!