Sunday, September 19, 2021

Dark Chocolate & Brown Sugar Cookies (Brownie Cookies)

Dark Chocolate Brown Sugar Cookies

I found this recipe on Instagram, and I've made it several times already. I hadn't intended to add it to this blog, but I don't have a better system of locating recipes I like, even if I've saved them on Pinterest or Instagram. Plus (sorry Callmepmc) the original website has too many pop-up adds and preliminary text for my desired baking speed, so I'm putting the recipe here for easy reference. 
I've also doubled the original recipe because 1. They are THAT good, and 2. The dough freezes nicely for baking later.
These cookies might better be named "Brownie Cookies" because that's really what they are: brownies in cookie form. They have the perfect level of sweetness and moisture. Their flavor and texture are remarkably satisfying. Chocolatey, dense, sweet, buttery. Mmm.
I like adding the nuts on the outside, and sometimes I will roll them in chocolate sprinkles (vermicelli). They're also fantastic plain. 
That's all I have to say for now. Give these a try, and I'm pretty certain you will want to save this recipe too.

Note: Today I went all Claire Saffitz on these cookies and browned half of the butter. It's the first time I've tried that with these cookies, and you should feel free to NOT brown the butter if you so choose.

Dark Chocolate & Brown Sugar Cookies
      Adapted from

  • 1 cup butter, softened
  • 1 1/2 cups brown sugar (I used half dark/half light)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1 cup unsweetened dark cocoa powder (any Dutch processed cocoa is good)
  • 2 teaspoons cornstarch
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 to 2 cups chopped toasted nuts (optional)
  • Brown half the butter by placing it in a small saucepan over medium heat. Melt and stir occasionally until there are browned bits in the bottom and it isn't sputtering very much. Allow browned butter to cool completely before adding it to the other ingredients. (I learned the hard way you need to wait until it's cooled.)
  • In the bowl of a stand mixer fitted with a paddle attachment, place the other 1/2 cup of butter and brown sugar. 
  • Pour cooled browned butter into the mixing bowl over the butter and sugar. Mix on high for about 2-3 minutes, or until light and fluffy.
  • Add the eggs and vanilla and mix on high for another 2-3 minutes until incorporated.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, & salt. Stir into the wet mixture until combined. Scrape down the sides of the bowl as needed.
  • Cover bowl and refrigerate for at least one hour.*
  • Preheat oven to 350 degrees Fahrenheit & line a baking sheet with parchment paper.
  • Scoop dough into about 2 to 2 1/2 tablespoon portions and place 2 inches apart on prepared baking sheet.
  • If you would like nuts in/on your cookies, roll the raw dough ball in the chopped nuts to cover and gently press nuts in to make sure they stick. 
  • Flatten the cookies slightly with your fingers so you end up with a 1/2 inch thick disk.
  • Bake at 350 degrees Fahrenheit for 9-10 minutes, or until puffed and edges are set. 
  • Remove from oven and allow to cool at least 2 minutes before transferring to a wire rack to cool completely.
  • Store in an airtight container.
*If you do not want to bake all of your dough in one day, you can form the balls (& optionally roll in nuts), flatten, and freeze on a baking sheet. When cookie dough disks are completely frozen, transfer to a gallon sized zip-top bag. I would recommend using frozen dough within 3 months.

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