why make this recipe
Gourmet Brownie Cookies are a delightful treat that combines the best of two worlds: the chewiness of brownies and the convenience of cookies. They are rich, chocolatey, and sure to satisfy your sweet tooth. These cookies are perfect for any occasion, whether you are hosting a party, baking for a potluck, or just want a delicious snack at home. Plus, they are quick and easy to make, making them a go-to recipe for dessert lovers everywhere.
how to make Gourmet Brownie Cookies
Ingredients:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, cocoa powder, baking powder, and salt; gradually add to the creamed mixture until just blended.
- Fold in the chocolate chips.
- Drop spoonfuls of the batter onto ungreased cookie sheets.
- Bake for 10-12 minutes or until set.
- Let cool on the baking sheets for a few minutes before transferring to wire racks.
how to serve Gourmet Brownie Cookies
These cookies are best enjoyed fresh out of the oven, while still warm. You can serve them plain, or pair them with a scoop of vanilla ice cream for an extra indulgent treat. They also go well with a glass of cold milk or a warm cup of coffee. For added flair, dust them with powdered sugar or drizzle with chocolate sauce before serving.
how to store Gourmet Brownie Cookies
To keep your Gourmet Brownie Cookies fresh, store them in an airtight container at room temperature. They will stay good for about 5 days. If you want to keep them longer, you can freeze them. Place the cookies in a freezer-safe container or bag, and they will last for up to three months. Just remember to thaw them at room temperature before enjoying.
tips to make Gourmet Brownie Cookies
- Make sure your butter is at room temperature for easier mixing.
- Do not overmix the batter after adding the dry ingredients; this helps keep the cookies soft.
- For a more intense chocolate flavor, consider using dark chocolate chips or adding a pinch of espresso powder to the batter.
- Keep an eye on the cookies as they bake, as oven temperatures can vary. They are done when the edges look set but the centers are still soft.
Pro Tips for Success
Weigh or level your flour: Too much flour = cakey/dry cookies. Spoon flour into the cup and level with a knife (or weigh to 120 g per cup).
Room-temp ingredients = glossy batter: Let butter and eggs come to room temp so they emulsify easily and give that classic brownie chew.
Don’t overmix after flour: Stir just until the dry streaks disappear; overmixing develops gluten and flattens cookies.
Rest the batter (10–15 min): A short rest thickens the batter for neater scoops and thicker cookies.
Use a #40 scoop (about 1.5 Tbsp): Even portions bake evenly and finish at the same time.
Bake to “just set”: Pull when edges look set and centers are soft and slightly shiny; they’ll finish on the hot sheet.
Cool on the sheet first (5 minutes): This sets the fudgy centers before moving to a rack.
Picture-perfect tops: Press a few extra chocolate chips onto the scooped dough before baking for bakery-style looks.
For extra crinkle: Briefly chill the scooped dough 10 minutes, then bake—helps with crackly tops.
variation
You can customize these cookies easily. Try adding nuts like walnuts or pecans for some crunch. You can also swap half the chocolate chips for white chocolate chips for a fun twist. If you prefer a minty flavor, add a few drops of mint extract to the batter.
FAQs
CAN I USE SALTED BUTTER INSTEAD OF UNSALTED?
A: Yes. Swap salted butter 1:1 and reduce the added salt to ¼ teaspoon. Salted butter brands vary, so start with the reduced amount and taste your dough (a tiny pinch) if you’re unsure. Remember, cocoa and sugar balance salt nicely—proper salting actually boosts chocolate flavor. If your cookies ever taste a touch salty, sprinkle a bit more sugar on top while warm or add a handful of semi-sweet chips to the next batch to rebalance.
CAN I MAKE THESE COOKIES GLUTEN-FREE?
A: Absolutely—use a cup-for-cup gluten-free baking blend (with xanthan gum) in place of all-purpose flour. Because GF blends can absorb moisture differently, the batter might feel slightly looser or thicker depending on the brand. If it’s loose, rest 15 minutes before scooping to hydrate the starches; if very thick, add 1–2 teaspoons of milk until scoopable. Bake until edges are set and centers are soft; GF cookies often need an extra minute for structure but should still look fudgy, not dry.
WHY ARE MY COOKIES FLAT?
A: A few common culprits and quick fixes:
Overmixing after flour: Stirring too long develops gluten and can cause spreading—mix just to combine.
Butter too warm/soft: If the dough feels greasy, chill 15–20 minutes before scooping.
Under-measured flour: Make sure you spoon and level (or weigh). Too little flour = spread.
Oven too hot: An overheated oven melts fat too fast. Use an oven thermometer and aim for 350°F (175°C).
Warm pans: Reuse baking sheets only when fully cooled, or line a second sheet—hot sheets jump-start spreading.
Old baking powder: If it’s past its prime, lift suffers and spread increases. Replace if older than 6 months.
For thicker cookies next time, chill the scooped dough, bake on parchment (not greased sheets), and pull when centers are still soft—they’ll set as they cool.
Gourmet Brownie Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter Make sure the butter is at room temperature for easier mixing.
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Can be replaced with gluten-free flour for a gluten-free version.
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt If using salted butter, reduce added salt to 1/4 teaspoon.
- 1 cup chocolate chips For a richer flavor, use dark chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, cocoa powder, baking powder, and salt; gradually add to the creamed mixture until just blended.
- Fold in the chocolate chips.
- Drop spoonfuls of the batter onto ungreased cookie sheets.
Baking
- Bake for 10-12 minutes or until set.
- Let cool on the baking sheets for a few minutes before transferring to wire racks.