Earthquake Brownie cookies –where every bite is a perfect mix of a crackly crust and a fudgy middle. -picture is shown without powdered sugar! You don’t have to roll in powdered sugar!
Ingredients:
1/2 cup unsalted butter (1 stick)
8 ounces semi-sweet chocolate, chopped (or chocolate chips)
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1 cup chocolate chips or chunks (optional for extra chocolatey cookies)
Some powdered sugar to roll in
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium saucepan over low heat, melt the butter and chopped chocolate, stirring until smooth. Remove from heat and let cool slightly.
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract. Gradually pour in the melted chocolate mixture and stir to combine.
Sift the flour, cocoa powder, sea salt, and baking powder into the chocolate mixture. Fold the ingredients together until just combined. If you’re using additional chocolate chips or chunks, fold them in now.
Roll dough into balls & then roll in powdered sugar place the dough balls rolled in powdered sugar onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the cookies are just set around the edges but still soft in the middle.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These brownie cookies should come out with crisp edges and fudgy centers, just like a brownie in cookie form! Enjoy them with a glass of milk or a cup of coffee for the ultimate treat.
Certainly! Here are 15 secrets to achieve the perfect Brownie Cookies:
- Quality Ingredients: Start with high-quality ingredients, including good-quality chocolate, butter, and cocoa powder, for the best flavor.
- Proper Mixing: Mix the cookie dough gently and only until combined. Overmixing can lead to tough cookies.
- Melted Chocolate: Melt the butter and chocolate together slowly over low heat, stirring constantly until smooth. This creates a rich and decadent base for the cookies.
- Cooling Time: Allow the melted chocolate mixture to cool slightly before adding it to the other ingredients. This prevents the eggs from cooking when they’re added.
- Room Temperature Eggs: Use room temperature eggs for smoother incorporation into the batter.
- Properly Measured Ingredients: Accurately measure all ingredients, especially the flour and cocoa powder, to ensure the right texture and consistency.
- Sifting Dry Ingredients: Sift the dry ingredients (flour, cocoa powder, sea salt, and baking powder) together to remove any lumps and ensure even distribution.
- Chilling the Dough: For thicker cookies, chill the dough in the refrigerator for at least 30 minutes before baking. This helps prevent spreading and yields a chewier texture.
- Uniform Cookie Size: Use a cookie scoop or tablespoon to portion out the dough for even-sized cookies, ensuring they bake evenly.
- Rolling in Powdered Sugar: Rolling the dough balls in powdered sugar before baking adds a sweet, crinkly coating and prevents sticking.
- Parchment Paper: Use parchment paper to line the baking sheet for easy cleanup and to prevent the cookies from sticking.
- Don’t Overbake: Bake the cookies just until the edges are set but the centers are still soft. They will continue to firm up as they cool.
- Cooling on the Baking Sheet: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly.
- Storage: Store the cookies in an airtight container at room temperature for up to several days to maintain their freshness.
- Enjoy Fresh: Enjoy the cookies fresh out of the oven for the best taste and texture. Serve with a glass of milk or a scoop of ice cream for an extra indulgent treat.
Following these secrets will help you achieve perfectly delicious Brownie Cookies every time!
Certainly! Here are some popular questions and their answers related to Brownie Cookies:
- Can I use cocoa powder instead of melted chocolate?
- Yes, you can substitute cocoa powder for melted chocolate in brownie cookie recipes. Use 3 tablespoons of cocoa powder for every ounce of chocolate called for in the recipe. However, keep in mind that using melted chocolate can result in a richer flavor and fudgier texture.
- How do I prevent my brownie cookies from spreading too much?
- Chilling the cookie dough before baking can help prevent excessive spreading. Additionally, using a higher ratio of flour to fat in the recipe can produce thicker cookies that spread less.
- Can I freeze brownie cookie dough?
- Yes, you can freeze brownie cookie dough for later use. Portion the dough into individual balls, place them on a baking sheet lined with parchment paper, and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
- How do I achieve a gooey center in my brownie cookies?
- To achieve a gooey center, slightly underbake the cookies and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will result in a soft and fudgy center while ensuring that the cookies are fully baked.
- Can I add mix-ins to my brownie cookie dough?
- Yes, you can customize your brownie cookies by adding mix-ins such as chocolate chips, nuts, or dried fruit. Fold them into the dough just before portioning and baking. However, keep in mind that excessive mix-ins can affect the texture of the cookies, so use them sparingly.
- How do I store leftover brownie cookies?
- Store leftover brownie cookies in an airtight container at room temperature for up to several days. You can also freeze the cookies for longer storage. Place them in a single layer in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
- Can I make brownie cookies without eggs?
- Yes, you can make eggless brownie cookies by using substitutes such as mashed bananas, applesauce, or flaxseed meal mixed with water. However, keep in mind that the texture and flavor of the cookies may vary slightly compared to traditional recipes.
- How do I achieve a shiny, crackly top on my brownie cookies?
- To achieve a shiny, crackly top, beat the eggs and sugar together until pale and fluffy before adding the other ingredients. This incorporates air into the batter, resulting in a shiny surface when baked.
These are just a few common questions and answers related to making brownie cookies. Feel free to ask if you have any more specific inquiries!