cookie scoop

Extra chewy, fudgy brownie cookies that are infused with brown butter for the most incredible flavor! An easy to cookie to make, no chilling.

Brown Butter Brownie Cookies

[170 g] bittersweet or semisweet chocolate chips

water

vanilla extract

[1 stick or 113 g] unsalted butter

eggs (at room temperature)

[150 g] granulated sugar

[100 g] packed light brown sugar

[128 g] all-purpose flour

[14 g] natural (unsweetened cocoa powder)

instant espresso powder, (optional)

baking powder

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.

Delicious sugar cookies with rippled edges and a chewy center, using the pan-banging cookie technique. Classic sugar cookie flavor elevated by bold vanilla flavors!

Pan-banging Sugar Cookies

(284 g) all-purpose flour

baking soda

cream of tartar

(2 sticks or 227 g) unsalted butter,

(350 g) granulated sugar, divided

Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with aluminum foil, dull-side up.

In a small bowl, whisk together the flour, baking soda, salt, and cream of tartar. 

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 1/2 cups [300 g] of the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and mix on low speed to combine. Add the flour and mix on low speed until combined. 

Form the dough into 3 oz [85 g] balls [1/4 cup]. Roll each ball in the remaining 1/4 cup [50 g] of sugar. Place 3 or 4 cookies an equal distance apart on the sheet pan. Bake the cookies one pan at a time. Bake until the dough balls have flattened but are puffed slightly in the center, 8 minutes. Lift one side of the sheet pan up about 4 in [10 cm] and gently let it drop down against the oven rack, so the edges of the cookies are set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edges of the cookie. Bake for 14 to 15 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked. 

Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days). 

Perfectly spiced, ginger molasses cookies with rippled edges and a chewy center. Uses the pan-banging cookie technique to get their famous look!

Pan-banging Ginger Molasses Cookies

(249 grams) all-purpose flour

ginger

cinnamon

cloves

(170 grams) unsalted butter, (room temperature)

(297 grams) granulated sugar, plus more for rolling

mild molasses

Rum-Butter Glaze

Holly sprinkles, for optional holiday variation

Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line 3 baking sheets with parchment paper.

In a small bowl, whisk the flour, baking soda, salt, ginger, cinnamon, and cloves.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the molasses, egg, and vanilla, and mix on low to combine. Add the flour mixture and mix on low until combined. Remove the bowl from the stand mixer, and using a spatula, make sure the molasses is completely combined into the dough and that the dough is a uniform color.

Form the dough into 2-ounce balls (I use this cookie scoop). Roll the balls in granulated sugar to coat. Place 4 balls an equal distance apart on a prepared pan.

Place the baking sheet in the oven and bake 8 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me). After the cookies puff up again in about 2 minutes, repeat lifting and dropping the pan. Repeat 3-4 more times to create ridges around the edge of the cookie. Bake 13 to 16 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.

Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.

These are my favorite Christmas cookie recipes of all time!! The dough is super easy to make and the pan banging part is fun! 
I tripled the batch which seemed a lot for my mixer I handle. The dough came out soft and fluffy, I thought almost too soft, but it was perfect!  I thought it would make 30 cookies, it made 40! Fun surprise ?. I did 1Tbsp of gold Bacardi rum in the frosting and the rest water and it was perfect. These are a show stopper, must make cookie! 
Thank you for this beautiful recipe!

These have become a holiday staple for me over the past few years. All I’ve shared them with adore these cookies! Recipe is well written. Amazing flavor, and they are delicious with or without the rum icing.

My husband and I LOVE ginger molasses cookies. This will forever be my go-to recipe. I love how thin they are. Ours came out Crispy on the edges and chewy in the middle. It is so difficult to only eat one. We didn't have rum because of poor planning on my part. They are good with rum-less icing.

These are the best molasses cookies ever! The recipe and tips  are detailed and comprehensive.I did add an extra tablespoon of molasses and a pinch more salt to my double batch of dough because you can never have too much molasses, in my humble opinion.  This one is a family favorite and a definite keeper!

Excellent recipe!  Crispy edges and chewy center. Perfection. My family said it’s a keeper. Thanks for sharing!

Hi Sara! These cookies are heavenly and make Christmas magical.  Thank you for the recipe.  I have a question for you. I have to bake 7 dozen for a cookie party tomorrow.  If I make the dough the night before and wake up at 4-5 am to bake will the dough do well in the fridge (sometimes the dough changes over night).  Last year I mixed and baked right away.  I don’t want to bake them the night before…looking for optimum freshness .  Thank you.

These became our favorite cookies after stumbling across the recipe last year. I can’t wait to make them again for Christmas. We unanimously en ducted them into our annual Christmas cookie line up after the first bite last year.

Sending a double batch to my son - now at college ?. They're a huge part of our family treats!

I just made these and they taste delicious BUT they were flat and quite greasy. Based on most reviews I am sure that the problem was something that I did wrong. However, I would love to make these again but with less butter. Has anyone tried reducing the butter and getting good results?  Thank you in advance.

Ok, thank you for this amazing cookie recipe! The “pan-banging” aspect was at first a little weird, I was surprised my husband didn’t come into the kitchen to figure out what I was doing, but it made baking way more fun! ? This is now my new holiday favorite cookie.

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Brown Butter Brownie Cookies

Pan-banging Sugar Cookies

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Top 3 cookie scoop recipes from across the web

The most viewed cookie scoop recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brown Butter Brownie Cookies

Pan-banging Sugar Cookies

Pan-banging Ginger Molasses Cookies

The most viewed cookie scoop recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine