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Brownie cookies

Name: Brownie cookies
Yield: About 24 cookies
Cuisine: United States
Ingredients: 225 g Dark chocolate Plain baking bar; 95 g All-purpose flour Plain; 20 g Cocoa powder Unsweetened; 5 mL Baking powder; 1.25 mL Fine salt; 70 g Unsalted butter Softened; 150 g Brown sugar; 50 g Caster sugar; 2 Large eggs

Makes: About 24 cookies
Heat: 175°C conventional
Baking time: 11–12 min

Cooling and chilling are additional.

United States · Cookies

Brownie cookies

Chocolate-rich cookies with soft centres.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Melt	Dark chocolate	225 g	Plain baking bar
Dry	All-purpose flour	95 g	Plain
Dry	Cocoa powder	20 g	Unsweetened
Dry	Baking powder	5 mL
Dry	Fine salt	1.25 mL
Cream	Unsalted butter	70 g	Softened
Cream	Brown sugar	150 g
Cream	Caster sugar	50 g
Wet	Large eggs	2

Tools & alternatives

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Parchment	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 175°C conventional
Baking time: 11–12 min

Cooling and chilling are additional.

Makes: About 24 cookies
Heat: 175°C conventional
Plan for: Allow mixing, baking and complete cooling; chilling times are shown below.

Method

01 · Melt
5 min
Use: Melt
Melt chocolate gently; cool slightly.
Ready when: Fluid, not hot.
01 MeltStir the gently melted chocolate until smooth.
02 · Mix dry
1 min
Use: Dry
Whisk dry group.
Ready when: No lumps.
02 Mix dryWhisk the flour, cocoa, baking powder and salt together.
03 · Cream
5 min
Use: Cream
Beat butter and sugars until lighter.
Ready when: Aerated.
03 CreamBeat the butter and sugars until lighter.
04 · Combine
20 min
Use: Melt, Mix dry, Cream, Wet
Beat in eggs for 2 minutes, then chocolate and dry ingredients. Chill.
Ready when: Thick and scoopable.
04 CombineMix in the eggs, chocolate and dry ingredients, then chill.
05 · Shape
10 min
Use: Combine
Heat oven to 175°C. Scoop 30 g portions onto lined trays, well apart.
Ready when: Even mounds.
05 ShapeScoop even portions onto lined trays, leaving room to spread.
06 · Bake
11–12 min
Use: Shape
Bake until edges set and tops crack.
Ready when: Soft centres.
06 BakeBake until the edges set and the tops crack.
07 · Cool
Until cool
Use: Bake
Rest on trays before transferring to a rack.
Ready when: Firm enough to lift.
07 CoolRest the cookies on the tray, then transfer them to a rack.

What to look for

Stage	Look / feel for	Needs attention
Bake	Soft centres.	Follow the cue as well as the time.
Cool	Firm enough to lift.	Follow the cue as well as the time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Excessive spreading	Warm dough or tray.	Chill the remaining dough and use a cool tray.	Use the stated ingredient weights.
Dry or hard cookies	Overbaking.	Store airtight once cool.	Check the first tray early.

Keep airtight for up to 3 days.

Ingredient choices & substitutions

No brand is specified.

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Plain wheat flourEqual weight	Do not use self-raising flour.	Similar crumb.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Brownie cookies

Chocolate-rich cookies with soft centres.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Melt	Dark chocolate	225 g	Plain baking bar
Dry	All-purpose flour	95 g	Plain
Dry	Cocoa powder	20 g	Unsweetened
Dry	Baking powder	5 mL
Dry	Fine salt	1.25 mL
Cream	Unsalted butter	70 g	Softened
Cream	Brown sugar	150 g
Cream	Caster sugar	50 g
Wet	Large eggs	2

Tools & alternatives

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Parchment	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: About 24 cookies
Heat: 175°C conventional
Allow: Allow mixing, baking and complete cooling; chilling times are shown below.

How do I make it?

Melt
5 min
Melt chocolate gently; cool slightly.
Stir the gently melted chocolate until smooth.
Ready when: Fluid, not hot.
Mix dry
1 min
Whisk dry group.
Whisk the flour, cocoa, baking powder and salt together.
Ready when: No lumps.
Cream
5 min
Beat butter and sugars until lighter.
Beat the butter and sugars until lighter.
Ready when: Aerated.
Combine
20 min
Beat in eggs for 2 minutes, then chocolate and dry ingredients. Chill.
Mix in the eggs, chocolate and dry ingredients, then chill.
Ready when: Thick and scoopable.
Shape
10 min
Heat oven to 175°C. Scoop 30 g portions onto lined trays, well apart.
Scoop even portions onto lined trays, leaving room to spread.
Ready when: Even mounds.
Bake
11–12 min
Bake until edges set and tops crack.
Bake until the edges set and the tops crack.
Ready when: Soft centres.
Cool
Until cool
Rest on trays before transferring to a rack.
Rest the cookies on the tray, then transfer them to a rack.
Ready when: Firm enough to lift.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Excessive spreading	Warm dough or tray.	Chill the remaining dough and use a cool tray. Use the stated ingredient weights.
Dry or hard cookies	Overbaking.	Store airtight once cool. Check the first tray early.

Useful recipe notes

Keep airtight for up to 3 days.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Brownie cookies at a glance

Makes: About 24 cookies
Heat: 175°C conventional
Baking time: 11–12 min

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Dark chocolate	225 g	236.8%
All-purpose flour	95 g	100%
Cocoa powder	20 g	21.1%
Unsalted butter	70 g	73.7%
Brown sugar	150 g	157.9%
Caster sugar	50 g	52.6%

Method

01 · Melt

02 · Mix dry

03 · Cream

04 · Combine

05 · Shape

06 · Bake

07 · Cool

What to look for

Troubleshooting

How do I make it?

Melt

Mix dry

Cream

Combine

Shape

Bake

Cool

What can go wrong, and how can I fix it?

Brownie cookies at a glance