I love Brownie Cookies (and brownies!), and was excited to try this brown butter version from Jesse Szewczyk’s new book, Cookies: The New Classics. “Bittersweet chocolate, nutty brown butter, and molasses-y dark brown sugar meld together to create the ultimate brownie cookies that is fudgy, dense, chewy, and pleasantly bitter.”
Brownie cookies emulate a regular brownie with rich chocolate flavor and a fudge-like center. Jesse writes that “[t]he key to getting the dramatic cracks on top is to be patient and whip the eggs until they are pale and ribbony, and then work quickly so the melted chocolate doesn’t cool before the cookies go into the oven.”
My kids proclaimed them absolutely delicious and I had to hide them from myself.
I am a firm believer that there is room for all the cookbooks and all the cookie recipes in the world, so I was excited to see Jesse’s new book on Cookies! It is a beautiful collection, and I am excited to bake more from it: the Malted Mudpie Whoopie Pies and Minty Shortbread Sandwich Cookies are top on my list.
More Cookie Recipes:
Brown Butter Brownie Cookies
- 1 cup [170 g] bittersweet or semisweet chocolate chips
- 2 tablespoons warm water
- 1 ½ teaspoons pure vanilla extract
- 8 tablespoons [1 stick or 113 g] unsalted butter
- 2 large eggs at room temperature
- ¾ cup [150 g] granulated sugar
- ½ cup [100 g] packed light brown sugar
- 1 cup [128 g] all-purpose flour
- 2 tablespoons [14 g] natural unsweetened cocoa powder
- 1 teaspoon instant espresso powder, optional
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- Flaky sea salt for sprinkling (optional)
- Preheat the oven to 350F [180C] and set two racks at the upper-middle and lower-middle positions. Line two baking sheets with parchment paper. In a medium heatproof bowl, add the chocolate chips, warm water, and vanilla. In a small saucepan over medium heat, melt the butter. Continue cooking, stirring often, until the butter foams and then darkens in color slightly and is fragrant, 3 to 4 minutes.
- Slowly pour the hot butter over the chocolate chips. (Be careful – the mixture will sizzle.) Whisk until the chocolate is melted and the mixture is completely smooth. Set aside.
- Add the eggs, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a hand mixer and large bowl.) Whip on high speed until the eggs are pale yellow, ribbony, and almost tripled in volume, about 6 minutes. As the eggs are whipping, sift together the flour, cocoa powder, baking powder, espresso powder, and salt in a medium bowl. Reduce the mixer speed to low and slowly pour the melted chocolate mixture into the eggs.
- Mix until just combined, about 1 minute, then turn the mixer off and add the sifted flour mixture. Stir with a rubber spatula until just combined. Using a large 2 in [#16] cookie scoop or ¼ cup measure, quickly portion out the dough onto the prepared baking sheets, spacing at least 2 in apart.
- Sprinkle the tops with flaky sea salt (if using). Bake both sheets at the same time, swapping them midway, until the tops of the cookies are cracked and shiny but they still appear slightly underdone, 9 to 11 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Cookies will keep in an airtight container in a single layer for up to 1 week.