Brownie Cookies
Ingredients:
• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• 1 large egg
• 1 (18 to 19-ounce) box brownie mix, preferably Ghiradelli’s
• 1/3 cup dark or semi sweet chocolate chips, optional
• Flaky salt, for finishing, optional
Directions:
• Preheat the oven to 350°F.
• Arrange oven racks in the top third and bottom third of the oven. Line two large baking sheets with parchment paper.
• Add the melted butter to a medium mixing bowl. It should be slightly warm, not hot. Add the egg and stir thoroughly to combine. Add the brownie mix and stir until none of the dry mix remain.
• Use a medium cookie scoop or heaping tablespoon to dole the batter out in 1 1/2 tablespoon mounds at least 2 inches apart. I can fit 6 cookies per half sheet pan. For extra special cookies, gently press 3 or 4 chocolate chips in the top of each and sprinkle with flaky salt.
• Bake until the centers of the cookies are shiny but not wet, 11 to 12 minutes, swapping the pans top to bottom mid-bake. Let cool for a few minutes before using a thin metal spatula to transfer the cookies to a cooling rack. Repeat with any remaining dough. Enjoy warm or room temperature.
Brownie cookies offer a delightful twist on traditional brownies, combining the rich, fudgy texture with the convenient handheld form of a cookie. One of the keys to baking the perfect brownie cookies is using a high-quality brownie mix like Ghirardelli’s, which provides a deep chocolate flavor and moist crumb. When preparing this recipe, melting the butter and allowing it to cool slightly is essential to ensure the egg doesn’t scramble when mixed in, resulting in a smooth and uniform batter. An important tip is spacing the cookie dough mounds at least two inches apart on the baking sheet to allow for spreading without merging. Using parchment paper helps with easy removal and cleanup. While the recipe calls for optional chocolate chips and flaky salt, adding these elements not only enhances the flavor but also adds texture and an appealing salty-sweet contrast. During baking, placing the oven racks in the top and bottom thirds and swapping the pans midway ensures even heat distribution, yielding consistently baked cookies with shiny, soft centers. A thin metal spatula is perfect for transferring the delicate cookies without breaking. From my experience, brownie cookies taste best enjoyed warm when the chocolate chips are deliciously gooey, but they also hold up well at room temperature, making them a versatile treat for snack boxes or parties. You can experiment further by mixing in nuts like walnuts or pecans for added crunch or drizzling melted chocolate on top for extra indulgence. This recipe is also great for last-minute desserts since it requires minimal ingredients and effort, providing a comforting chocolate fix that everyone will love. Whether you’re a beginner baker or looking for a quick, crowd-pleasing dessert, this brownie cookie recipe is a wonderful option to keep in your repertoire.
