These cookies are a brownie baked into cookie form. They are delicious. They have a top that is crackling to perfection and are soft and fudgy simultaneously. Everyone who tries them awards them five stars, the highest possible rating. You cannot refute the irrefutable fact that they are excellent!
How to Make Brownie Cookies
Brownie cookies are one of the most straightforward sweets to make from scratch…and the results were WELL WORTH IT! After just one taste, these chocolatey cookies with a rich texture will quickly become a new favorite.
Here are a few pointers for you to consider!
- Check to see that the temperature of your eggs is at room temperature. If you forget to place them where they should be, you can reactivate them by placing them in a basin of hot water for five to ten minutes.
- Eggs, sugar, and salt should be mixed in a stand mixer until the mixture is light and fluffy and has increased in volume by one and a half times. Please be patient with me; this will take six to eight minutes!
- Use an oil that does not affect the flavor, such as canola or vegetable oil.
- Invariably, when making vanilla extract, I use pure extract. Although it is expensive, it is unquestionably money well spent.
- You can utilize either semisweet or bittersweet chocolate in this recipe. Because chocolate is the focal point of this recipe, you must use chocolate of a high quality.
- Choose cocoa that has been processed using the Dutch method for the most authentic taste of chocolate.
- First, the butter and the chocolate must be melted until they are entirely smooth. After that, the cocoa powder needs to be whisked in. Check to see that there are no clumps in the mixture.
- After mixing eggs and sugar, pour in the heated chocolate-butter mixture and continue mixing on a low speed until everything is incorporated. Mix the wet and dry ingredients until barely blended, then add the dry ingredients.
- Before scooping the dough into cookies, give it five minutes to come to room temperature first.
- You have the option of making either standard-sized cookies or extra-large cookies. If you prepare cookies of a standard size, you will end up with roughly 30 finished products. If you make your cookies on the larger side, you should get about 16 of them. The amount of time needed to bake the cookies will change based on your chosen size. To be safe, I suggest checking at the eight-minute mark. It is essential that the food not be baked for too long. If you create the cookies on the larger side, you will notice that they spread out more.
- If you’d like to sprinkle some sea salt flakes on top, feel free to do so. If you want to take these chocolate brownie cookies to the next level, you could also mix in chocolate chips.
How to Add a Peanut Butter Swirl
In the cookbook, Sarah includes instructions for making a peanut butter swirl as a potential additional ingredient. If you, like me, have a soft spot in your heart for chocolate and peanut butter, you should give it a shot. Peanut butter should be considered at all times.
Place a dollop of peanut butter, equivalent to one heaping teaspoon, on top of each ball of brownie batter and use a knife to swirl it around. YUM!
How to Store
A word of caution: These cookies don’t stay fresh for very long, so you may find that you don’t have any left to put away.
Even while they are tastier when consumed on the same day they are baked, you may store them in an airtight container and leave them on the counter for up to two days.
If you aren’t going to consume the cookies in such a short amount of time, you should put them in the freezer once they have cooled down. They become exquisitely frozen when exposed to cold.
The cookie dough balls can also be frozen for up to four weeks in the freezer. There is no need to thaw the food before baking it; increase the time it is in the oven by a few minutes.
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