Brownie Cookies
Rich fudgy brownie cookies with shiny crackly tops, gooey centers, and pockets of melted chocolate — the ultimate bakery-style treat.
Equipment
Ingredients
Ingredients
dark chocolate (chopped)
200 g
unsalted butter
60 g
caster sugar
90 g
brown sugar (packed)
45 g
condensed milk
120 g
milk
35 g
vanilla extract
1 tsp
flour
55 g
cocoa powder
18 g
cornstarch
12 g
baking powder
0.25 tsp
baking soda
0.1 tsp
salt
0.25 tsp
chocolate chips
100 g
Instructions
Melt Chocolate & Butter
In a bowl, melt the dark chocolate and butter until smooth and glossy.
Aerate the Sugars
Add the caster sugar and brown sugar. Whisk well for 2–3 minutes until the mixture looks slightly lighter and glossy and the sugars begin dissolving slightly.
Add Wet Ingredients
Add the condensed milk, milk, and vanilla. Whisk until smooth and combined.
Add Dry Ingredients
Sift in the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Fold gently until just combined. Do not overmix.
Add Chocolate Chips
Fold in the chocolate chips. The batter will look thick, glossy, and brownie-like.
Scoop & Bake
Preheat the oven to 175°C. Scoop the batter onto a lined tray, leaving enough space between each cookie. Top with extra chocolate chips if desired. Bake for 12–15 minutes. The cookies will spread while baking. As soon as they come out of the oven, use a large round cutter, bowl, or circular ring to swirl around the cookies and shape them into perfect circles while still hot.
Original recipe
Storage
Store in airtight container. Cookies stay soft and fudgy for days.
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