Brownie Cookies

Introduction

Brownie cookies are the perfect hybrid, giving you the fudgy, crackled top of a classic brownie in a chewy, hand-held cookie form. You get the rich chocolate depth you crave with a delightful texture that’s crispy on the outside and wonderfully soft-baked inside. It’s the ultimate treat for anyone who can’t decide between a brownie and a cookie.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Total Time: 37 minutes
• Servings: 13 cookies

Ingredients

• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 3/4 cups all-purpose flour
• 12 ounce bag semi-sweet chocolate chips
• 1/2 cup butter
• 1/2 cup granulated sugar
• 3/4 cup light brown sugar (packed)
• 3 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1 1/4 cup mini baking m&m’s (divided)

Instructions

1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a large, heatproof bowl, combine the semi-sweet chocolate chips and butter. Melt in the microwave in 30-second intervals, stirring between each, until smooth. Alternatively, melt over a double boiler. Let the mixture cool for 5 minutes.
4. To the slightly cooled chocolate mixture, add the granulated sugar and packed light brown sugar. Whisk until fully combined.
5. Add the three room-temperature eggs, one at a time, whisking well after each addition until the batter is smooth and glossy. Whisk in the vanilla extract.
6. Fold in 1 cup of the mini baking m&m’s, reserving the remaining 1/4 cup for topping.
7. Let the cookie dough rest at room temperature for 10 minutes. This helps the dough firm up slightly.
8. Using a large cookie scoop (about 3 tablespoons), portion the dough onto the prepared baking sheets, spacing them at least 3 inches apart. Gently press the reserved m&m’s onto the tops of the dough balls.
9. Bake for 15-17 minutes, or until the tops are crackled and the edges are set. The centers will still look soft.
10. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Variations

• Chocolate Chip Swirl: After scooping the dough, press a few extra chocolate chips into the top of each cookie for a more pronounced chocolate chip appearance.
• Sea Salt Finish: Sprinkle a tiny pinch of flaky sea salt over the cookies immediately after they come out of the oven for a sweet-and-salty contrast.
• Stuffed Cookie: Flatten a dough ball slightly, place a large marshmallow or a square of chocolate in the center, then enclose it with more dough before baking for a molten center.
• Cookie Ice Cream Sandwich: Once completely cool, sandwich a scoop of vanilla ice cream between two cookies and press gently. Roll the edges in the remaining mini m&m’s for a festive look.

Tips for Success

• Ensure your eggs are at room temperature. This helps them incorporate more smoothly into the chocolate mixture, creating a better emulsion and a chewier texture.
• For a perfect crackled top, avoid overmixing once the flour is added. Mix until just combined.
• Use a cookie scoop for consistently sized cookies. This ensures they all bake at the same rate.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For a fresh-from-the-oven experience, reheat a cookie in the microwave for 10-15 seconds to soften the interior and melt the chocolate chips again.

FAQ

Can I use cold eggs?

It’s best to use room-temperature eggs. Cold eggs can cause the warm chocolate mixture to seize up and make the batter grainy.

Why did my cookies spread too much?

This can happen if the dough wasn’t rested, the butter/chocolate mixture was too warm when the eggs were added, or if your baking powder is old and lost its potency.

Can I make the dough ahead of time?

Yes, you can scoop the dough balls, place them on a baking sheet, and freeze them solid. Once frozen, transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time.

Can I use regular-sized m&m’s?

Yes, but mini m&m’s distribute more evenly and are less likely to crack during baking. If using regular m&m’s, chop them roughly or be prepared for more cracking.

My cookies are cakey, not fudgy. What happened?

This usually means the batter was overmixed after adding the flour, which develops the gluten. Mix just until no dry streaks of flour remain.

Do I have to use both sugars?

Yes, for the ideal texture. The granulated sugar promotes spread and crisp edges, while the brown sugar provides moisture and chewiness.