Brownie Cookies

Fudgy chocolate brownie cookies. Or an insanely delicious recipe, totally irresistible.

I'm a long-time fan of the chocolate whoppers, a vintage recipe that stands the test of time because they are so good. I believe these come very close. But they differ in the nuts, so they end up being different experiences.

I believe one can never have too many brownie recipes. Never, ever.

Well, these chocolate brownie cookies (and brookies since we're here) also fit that category. So, let's add another fudgy recipe.

Ingredient list

• Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
• Unsalted butter.
• Egg: fresh, large.
• White granulated sugar.
• All-purpose flour.
• Salt: I like using kosher salt or fine sea salt when baking. But regular table salt works just fine.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
• Coffee: it enhances the flavor of the chocolate, but you won't taste it. Use finely ground instant coffee (as opposed to granulated) because it will dissolve better. You can also use a ¼ teaspoon of coffee extract.

How to make brownie cookies

This is a simple brownie cookie recipe.

• Melt the chocolate: always start with chopped chocolate in a microwavable or glass bowl. You can use the microwave (short 10-15 second spurts stirring well between each one until it's fully melted) or a double boiler with the bowl containing the chopped chocolate not touching the water. In both cases, make sure it doesn't scorch.

Ribbon stage: this is achieved by beating the egg with the sugar until it's tripled in volume, a pale lemon color, and it makes 'ribbons' when you lift the beaters and let the mixture drip.

Incorporate the chocolate mixture with a whisk. Be careful that the chocolate is not starting to set as it won't blend in well.

The dry ingredients are added at the end and integrated with a spatula or whisk. Don't overmix at this point.

The final mixture is like a thicker brownie batter that holds itself when dropped on a buttered baking sheet. Make sure you leave space between, about 1 ½ inches.

Vintage Kitchen tip: the cookie dough needs to chill before you scoop the portions. So plan for that. Also, these are great cookies to make ahead as you can keep the dough in the refrigerator for 4-5 days.

Baking

I tried different ways of baking these cookies regarding baking times and pan surfaces.

• Butter: I had the best results using butter (or baking spray) on metal cookie sheets.
• Lined baking sheet: if you opt for this, I recommend wax paper or Silpat. These brownie cookies need a greased surface, or they will stick more than necessary when you try to remove them. I didn't have good results with matte parchment paper.

That said, parchment papers and cookie sheets vary a lot depending on the brand. Sometimes doing a test run is a good idea to try them out and see which works best for you.

Tips for fudgy cookies

• Slightly underbake them: as with brownies, the secret to fudgy chocolate cookies is not baking them more than needed or overbaking them.
• Test-run: a good idea - with this recipe or any other cookie for that matter - is to test a few first in your oven. Put a timer and take them out of the oven, one at a time, at different intervals. A minute or two make a difference in a cookie.

You will love them because they are easy to make, versatile, fit for fillings (try them as a sandwich cookie with dulce de leche and go to heaven!), and with a great chocolate flavor.

They disappear fast every time I make them.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Make ahead: the cookie dough keeps in the refrigerator for 4-5 days. When ready to bake, scoop the dough directly, no need to let it come to room temperature.
• Uses: these are great cookies for ice cream sandwiches.
• Storing: they keep well for a week or more in cookie jars, tins or an airtight container. But they will harden and not be as chewy, and the chocolate will be more powdery.