brownie cookies

These gluten-free chocolate cookies are like brownies in cookie form: packed with chocolate, butter, and bound with just a touch of gluten-free flour. Easy to whip up and even easier to eat!

Gluten-Free Chocolate Brownie Cookies

(85 g) Vermont Creamery cultured unsalted butter ((or plant butter

vanilla extract

eggs,

fine sea salt ((decrease

(15 g) tapioca flour ((or try arrowroot))

GF baking powder

salt

Position racks in the upper and lower thirds of the oven and preheat to 350º. Line two cookie sheets with parchment paper.

Place the butter in a small, heavy-bottomed saucepan set over the lowest possible heat. Add 6 ounces (170 g / 1 cup) of the chocolate and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is pleasantly warm, but not super hot, to the touch. Remove from the heat and keep warm.

In a small bowl, sift together the flour, tapioca flour, and baking powder and set aside.

Meanwhile, place the eggs, sugar, and fine salt in the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until the mixture triples in volume and is very light and fluffy, 5 minutes. (You can also do this in a large bowl with an electric egg beater, or a whisk and your buff arms.)

Turn the mixer to low and stir in the vanilla until just combined, then the warm (but not too hot!) chocolate/butter mixture.

Add the flour mixture and beat on low speed until just combined. Remove the bowl from the mixer and use a flexible silicone spatula to fold in the remaining 4 ounces (115 g / 3/4 cup) chopped chocolate.

If the batter is very runny, let it cool for a few minutes until it firms to the consistency of a thick brownie batter. Use a #40 spring-loaded ice cream scoop or 2 spoons to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches (5 cm) apart. Top each cookie with a few chunks of chocolate and a pinch of flaky salt.

Bake the cookies until puffed and cracked and the edges are set, 8–12 minutes, rotating the pans front to back and top to bottom halfway through baking. Let cool slightly and enjoy warm or at room temperature.

Extra cookies keep well in an air-tight container for up to 4 days.

Rich, fudgy and delicious Brookies made with half cookie and half brownie. Don&#039;t forget to check out my step by step photos and tips above!

Brookies

unsalted butter (melted(113 grams))

chocolate chips (or roughly chopped chocolate)

sugar ((100 grams))

light brown sugar ((100 grams))

cocoa powder ((35 grams))

vanilla extract ((5 milliliters))

eggs

all-purpose flour ((120 grams))

unsalted butter (room temperature (113 grams))

light brown sugar ((50 grams))

baking powder

baking soda

all-purpose flour ((160 grams))

chocolate chips

Line a 9x13 baking dish with parchment or foil and heat oven to 350F.

For the brownies melt butter then stir in cocoa powder. Whisk in both sugar and the salt then add the eggs and vanilla and beat well (secret to glossy brownies is to beat the eggs and sugar very well.)

Add the flour and mix until almost combined then fold in the chocolate chips and finish the batter off by hand with a spatula scraping the bowl down and mixing in any errant flour etc.

Transfer the brownie batter to your prepared pan and spread into a thin layer then set aside.

For the cookie dough

Cream the butter, and sugars on high for 3-4 minutes or until light and fluffy, scraping the bowl down as needed.

Mix in the vanilla and egg and scrape the bowl down once more.

Add salt baking soda and powder then mix until combined.

Pour in the flour and mix until almost combined then fold in the chocolate chips, reserving a handful to sprinkle on top later. Finish mixing the batter with your spatula then drop spoonfuls onto the brownie batter. You don't need full coverage, it will be nice to see the brownie batter peaking through after baking.

Cover with foil and bake at 350F for 20 min then bake another 20 min uncovered. Allow to cool before removing from pan and cutting.

These  chocolate brownie cookies combine the best of both- a brownie and a cookie in one! Rich, fudgy, with beautiful shiny top and sprinkle of sea salt to bring out even more of that chocolatey flavour!

Chocolate Brownie Cookies

chocolate

butter

g caster sugar

90 g soft light brown sugar

tsp vanilla extract

flour

Tbsp cocoa powder (best you can get)

tsp baking powder

tsp salt

sea salt (optional)

Preheat the oven to 180 C (160 C fan). Line the baking trays with baking paper and set aside.

Add chopped chocolate and cubed butter into a medium heatproof bowl and place it over a saucepan of gently simmering water. Stirring occasionally, allow the chocolate and butter to melt completely. Remove the bowl from the top of the saucepan and set it aside.

Place both sugars, eggs and vanilla extract in a bowl of an electric mixer (or freestanding mixer fitted with the whisk attachment), and beat on  medium- high speed for 5 minutes exactly. The mixture will become pale and fluffy and shiny. Slowly pour the melted chocolate and butter into the eggs mixture, and beat on medium- low until incorporated, about a minute.

Sift the flour, cocoa, baking powder and salt into a large bowl. Add dry ingredients mix into the egg and chocolate mixture and stir together until just combined. Use a spatula to scrape the sides and the bottom of the bowl to make sure all ingredients are mixed together.

Using the cookie/ ice cream scoop, form the cookies, releasing the cookie batter just above the baking tray to avoid any spills. Make sure to leave plenty of room between each cookie, as they will spread during baking. Sprinkle the cookies with flaked sea salt and place them in the oven.

Bake the cookies for 12 minutes. Remove from the oven and allow them to cool for at least 20 minutes, before removing them into a cooling rack. Enjoy!

https://embed.mediavine.com/videos/dvxejzjlsvnemlk1crp8

Totally irresistible chocolate brownie cookies. Soft, rich and fudgy cookie with crinkly and shiny tops, sprinkled with some flaked sea salt. Ready in less than 30 minutes, and no chilling time required, these cookies are a perfect treat for any chocolate lovers!

These are extra rich, extra fudge-like, and extra chewy brownie cookies. For best results, use good chocolate and follow this recipe closely.

Brownie Cookies

(94 grams) all-purpose flour (spoon & leveled)

(21 grams) natural unsweetened or dutch-process cocoa powder

espresso powder

(5 Tablespoons; 72 grams) unsalted butter, softened to room temperature

(150 grams) packed light brown sugar

(50 grams) granulated sugar

(135 grams) semi-sweet chocolate chips

Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool (so it doesn&#8217;t melt the butter or cook the eggs).

Whisk the flour, cocoa powder, espresso powder, baking powder, and salt together. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed for 2 full minutes. Scrape down the sides and up the bottom of the bowl, then beat on high for 1 more minute. Pour in the slightly cooled melted chocolate and mix on medium-high speed for 2 full minutes.

Pour in the the dry ingredients and beat on low speed until combined. Finally, beat in the chocolate chips.

Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. As the oven preheats, continue to step 6.

Cover and chill the dough in the refrigerator for just 20 minutes as the oven preheats. This quick chill time helps slightly solidify the chocolate and butter in the dough, which gives the cookies a nice spread (not over-spread). Chilling for longer creates thicker cookies where, in some cases, they may not spread at all. If chilling for longer than 20 minutes, allow the dough to sit at room temperature for 15 minutes before rolling and baking.

Roll or scoop the dough into balls, 1.5 Tablespoons of dough each. I recommend a medium cookie scoop. Place 3 inches apart on the baking sheets and bake for 12-13 minutes or until the edges appear set. (The centers will be quite soft, but will set up as the cookies cool.)

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.

Taste amazing! 

But my cookies spread and were super thin - any ideas why? 

Even though I chilled for 20 mins would a longer chill help this? 

First time a Sally recipe didn't turn out perfect for me!

The cookies are looking beautiful in the  oven! Also, Just for next time do the cookies taste like coffee if you put it in?
Thanks,
A regular visitor of your site!

I did not get the crinkle effect, and my cookies spread a lot more than I thought they would (larger than the pictures). I followed the instructions and put the dough in the fridge for 20 minutes. What might have I done wrong?

Made these to avoid exam revision for finals and oh my days best cookies I've had in donkey's years. Recommend to anyone in need of a sugar/happiness fix.

Mine didn’t look like Sally’s but they taste delicious. Mine didn’t spread enough even though they weren’t chilled for long. I did use Belgian chocolate chips, as I didn’t have bars. Wondering if that made a difference in texture.

https://www.youtube.com/watch?v=7LqX21weXQQ

Learn how to make extra rich, fudge-like, and chewy brownie cookies! They only require 20 minutes of chill time before baking. For best results, use pure chocolate.

Get the full recipe: https://sallysbakingaddiction.com/brownie-cookies/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #cookies

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Brownie Cookies | Sally's Baking Addiction

Four words that will change your cookie game forever: raspberry-stuffed brownie cookies. The fudgiest, gooiest cookies you’ll ever taste – and super easy to make, too! The combination of slightly tart raspberries and the sweet chocolatey brownie cookies is simply divine

Super Fudgy Raspberry Stuffed Brownie Cookies (Gluten Free)

oz (200 g) dark chocolate, chopped

tbsp (125 g) unsalted butter, cubed

(100 g) white sugar

tsp xanthan gum

tbsp (20 g) cocoa powder

First, make the raspberry filling:In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.Pass the raspberry mixture through a sieve to remove the seeds and skin.Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 1/2 - 3/4 cup.Spread the raspberry reduction on a piece of aluminium foil (that should be placed on top of a freezer-safe tray or plate) so that you make an even layer ~3 mm thin.Freeze it for at least 1/2 hour, or until frozen solid.

Pre-heat the oven to 355 ºF (180 ºC) and line two baking sheets with baking/greaseproof paper.

In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together. Once melted, set aside to cool slightly.

In a stand mixer (or using a hand mixer with the double beater attachment), beat the eggs and sugar together for 5 - 6 minutes, until pale, fluffy and greatly increased in volume.

Add the melted chocolate to the egg mixture, and mix briefly until the chocolate has been evenly incorporated.

Sift together gluten free flour, xanthan gum, cocoa powder, baking powder and salt, and add it to the mixer. Mix for 30 seconds to 1 minute, until all flour has been incorporated and no flour clumps remain. Scrape the sides and the bottom of the bowl with a spatula to ensure the cookie batter is an smooth as possible.

Using a cookie scoop (or an ice cream scoop, or even just a spoon), transfer ~1 - 2 tbsp of the cookie batter onto the lined baking sheet and spread it out slightly (into a circle about 2 inches (5 cm) wide and about 1/4 - 1/2 inch (6 - 12 mm) tick).

Cut a piece of the frozen raspberry filling that's about 1/2 inch smaller in diameter than the cookie batter "circle" you've just made, and place it in the middle of the cookie batter.(You don't have to cut the filling in a circle, a square or rectangle that's smaller than the cookie batter "circle" work just as well.)

Place ~1 tbsp of the cookie batter on top of the filling, and smooth it out using a spoon so that it completely covers the filling.

Repeat with the rest of the cookie batter and raspberry filling. This recipe makes about 10 - 12 cookies.

Bake in the pre-heated oven at 355 ºF (180 ºC) for 12 minutes. The cookies should be slightly crackly on top, with a shiny crust. They will be soft when they come out of the oven, so leave them on the baking tray for about 1 minute before you transfer them to a cooling rack.

Enjoy!

These raspberry stuffed brownie cookies keep well in a closed container in a cool dry place for about 1 week.

The BEST salted brownie cookies! With shiny, crackled tops and rich, fudgy centers, these are the ultimate brownie cookies for chocolate lovers.

Salted Brownie Cookies

(94 g) flour

Tbsp (12 g) unsweetened cocoa powder, sifted

tsp (1.5 g) salt

(226 g) semisweet chocolate, finely chopped (recommended: 70% chocolate)

(57 g) unsalted butter, cubed

eggs (100 g),

(100 g) sugar

(92 g) light brown sugar

tsp (4 g) vanilla extract

(85 g) semisweet chocolate chips

flaky salt,

Preheat oven to 350°F and line two baking sheets with parchment paper. Whisk together flour, cocoa, baking powder, and salt in a medium bowl. Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.

Combine eggs, sugars, and vanilla in a large mixer bowl fitted with a whisk attachment and whisk together on medium speed for 5 minutes. Reduce speed to low and beat in melted chocolate for 1 minute. Add flour mixture and mix on low speed for 20 seconds, just until combined. Fold in chocolate chips (dough will resemble a gooey brownie batter).

Use a cookie scoop coated lightly with nonstick spray to form the cookies &#8211; invert the scoop just above the baking sheets, spacing cookies 3 inches apart.

Bake, rotating pans halfway through, for 12 to 14 minutes, until tops are shiny and crackly. Remove from oven and sprinkle with flaky salt. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.

Store cookies in an airtight container at room temperature for 1-2 days.

You KNOW these will be happening at my house soon! They look amazing!!!

These look absolutely dreamy Laura! They look perfectly rich and chocolatey!

These cookies look delicious.  Can't wait to try them

LOOOOVED these, thank you! next time i'll try the recipe with butterscotch or peanut butter chocolate chips!

These are sooo good! I made them with almond flour and they turned out great!

The best brownie cookies I have ever made. They are fluffy and perfectly chocolatey. Well done!

Super delicious! My boyfriend’s coworkers raved.

😋😋😋 I just made your re-arranged Otrageous cookies of Martha Stewart...wow they should be illegal! Totally delicious, a chocolate drug!

Honestly this is the best cookie recipe ever! I’ve made them twice and I couldn’t believe how soft and chewy they are! Thank you for sharing it. They’re so good that this is my first time ever reviewing a recipe! Keep up the good work.

Made these last night and they turned out great. Thank you so much. Great recipe.

I’m just now taking these out of the oven. They look amazing and they smell even better. Pretty simple recipe not hard at all. I’m definitely going to make these again. I am going to the salt at the end though. I don’t have any on hand but I wasn’t gonna let that stop me.

Just tried this recipe. Amazing look and taste! Thank you for sharing 🤗✨

real tasty!!! you'll probably feel like it's too "fudgy" to be cookie dough, but just have trust in the recipe and don't add extra flour! they're nice and soft right out of the oven :)

OBSESSED! This recipe is so easy to follow  with amazing results - had to ration ourselves or we'd eat nothing else! 😍

I LOVE these cookies! They turned out perfect, except that I forgot to fold in the chocolate chips! However, they were still delicious! I will definitely be making them again soon!

Just tried this recipe and it turns out amazing! I baked these cookies in two batches in the first batch I scooped the dough and in the second batch I made dough balls after chilling it, second batch didn't have a shiny and smooth surface post baking while first did. Can you tell me what could have gone wrong?

Worked absolutely perfectly, and so delicious!! I swapped the extra choc chips for chopped pecans because i prefer it a little less rich. These will be going in my notebook of tried and tested favourite recipes!

I just tried baking these cookies and they were an absolute hit! So fudgy, so chewy, so rich and so yum! Kids killed them instantly! They were amazing! Thank you very much for sharing such fantastic recipes! 👍🏼

Such an easy recipe to follow &amp; the cookies turned out exactly like the ones in your picture. And oh the house smells heavenly when they are being baked! This recipe is for keeps.

Just made them and had to whisk by hand as I didn't have any mixers (missed that part of the recipe .. whoops). They turned out soooo great! Is going to be hard to try not eat them all at once.

Already made them twice 😍 my boyfriend thanks you (lol) SO good. And takes almost no time at all. Awesome to have a different type of cookie.. Thanks!

Just tried these after someone else shared on IG. SO GOOD.

These are delicious, chewy and packed full of flavour.  The combination of flaky sea salt adds to the deliciousness.  Making them for the 3rd time today.

I have made so many cookies; but never in my life have I made a cookie as good as this recipe. First time I made this it came out perfect. I was fool proof. Thank you sooo much for this recipe. Do you have different cookies with this method? What about chocolate velvet brownie cookies?!

These are the best cookies I've ever made. My family finished the jar in one day! Definitely recommend.

Nvm I got it, thank you the recipe is great!

Looove looove these cookies. Since first making them three weeks ago I made them 3 more times because we can’t get enough! I love anything chocolate and of course brownies are a favorite so these cookies are perfect for me. I use salted caramel chips and don’t sprinkle salt on top. 
Thank you for this great recipe! I am teaching my mom in Germany how to make them, too.

Amazing recipe 😋 my entire family loved these delicious brownie cookies ... Soooo good, thank you for sharing 👍

The touch of flaky salt finishes these cookies perfectly. Highly recommend using a high quality chocolate!

Skeptical at first because of the high ratio of sugar to flour, but these cookies turned out exactly as described. I had to use half dark chocolate disks since I didn’t have enough chips. I weighed the chocolate. I also sprinkled Maldon sea salt flakes on before baking so the salt would set in the cookies and not fall off. These cookies were perfection—slight crisp as you bite into them, and a bit chewy. So glad I made a double batch. :) Thanks for a great cookie recipe!

Oh my goodness. Best cookies I’ve ever eaten in my whole life! My housemates agree &lt;3

I love this recipe it was amazing! Do you have like this flavor but in brownies? This seriously was the best cookies I had ever had! Also do you have any recipe for original chocolate chip cookies, like with this texture?

Baked these cookies many times and everyone who tried them love them! :)

Hi these cookies are great! I tried the recipe and the cookies came out good. Just a question though, how do I lessen the sweetness? Since my chocolate I have is at 62% only so this might contribute to the sweetness right? How do I adjust the sugar ratio.
Thanks for sharing the recipe!

These are the best brownie cookies ever! Such a perfect recipe!

Really amazing and rich brownie cookies - the chewy crackly texture is on point!

I am so in love with these cookies! These are the perfect marriage of a brownie and a cookie. My family loved them. The salt sprinkled on top is *chef’s kiss*. Thank you so much! This recipe is highly recommended &lt;3

This is the best cookie I have ever had... wow! They came out fudgy and so chocolatey. I did add some dark chocolate.

The best cookies I've ever made and they taste exactly like a brownie - chewy + gooey!

They came out so well! Nice and chewy on the inside but still have iconic flaky top. Really happy I went with this recipe!

Super delicious cookies with perfect shiny tops. My family loved these!

These cookies were so good! I made them for my family and they loved them, great recipe!

So good, perfect brownie cookies! This recipe is a keeper.

Loved them, I have to remember to make a double batch next time.

Absolutely delicious, perfect brownie cookies!

These were soooo good, deliciously fudgy inside and chewy, a must try recipe!

Perfect recipe, these are the best brownie cookies!

In chocolate heaven with these brownie cookies! Loving the shiny, crackled tops with the soft chewy middle, and the sprinkle of salt is perfect with the rich chocolate.

I made these heavenly cookies yesterday and it's my new favorite cookie recipe! They taste just like brownies. It's a great recipe and I would recommend it to everyone. Thank you for the recipe!

This is probably my favourite cookie that I make! I just had a couple of questions - if I put these guys in air tight bags (and heat sealed) - how long do you think they can safely last, if I'm selling them at a bake sale? Also what difference does it make if you don't have room-temp eggs?

The best cookie recipe I have ever made! Absolutely delicious, fudgey, gooey and melt in your mouth goodness. An absolute must try, thank you for sharing!

So good! This recipe is a keeper. We also turned some into ice cream sandwiches and loved that too!

These biscuits are delicious, so easy to make and my grandchildren love them. I have made them a few times and they don’t last long.

Amazing! Great for when I feel like baking something a little more challenging. They always turn out though, totally worth the couple extra steps!!

Chewy, fudgy, homemade brownie cookies are easy and delicious. Take them to your next family gathering or enjoy them as a weekday snack.

sugar

vanilla

cocoa powder

all-purpose flour

Preheat the oven to 350 degrees. Line two...

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose...

In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt and the baking soda, set aside.

Add the butter and the chocolate chips to...

Add the butter and the chocolate chips to a microwave safe bowl. Heat until melted, 30 to 60 seconds. 

Stir in the sugar, eggs and the vanilla...

Stir in the sugar, eggs and the vanilla until blended.

Stir in the remaining dry ingredients just until...

Stir in the remaining dry ingredients just until combined.

Scoop rounded tablespoons of batter onto the baking...

Scoop rounded tablespoons of batter onto the baking sheet 2 inches apart.

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