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Small Batch Brownie Cookies Recipe

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4.1 from 3 reviews

These Small Batch Brownie Cookies offer the perfect balance between fudgy brownies and chewy cookies. Made with bittersweet chocolate and Dutch cocoa powder, they deliver rich chocolate flavor in a compact, easy-to-make batch ideal for satisfying chocolate cravings without leftovers. Soft and gooey in the center with slightly crisp edges, they’re perfect for a quick treat or sharing with a small group.

Ingredients

Dry Ingredients

  • ⅓ cup (50g) all-purpose flour
  • ½ tbsp (3g) cocoa powder (preferably Dutch cocoa)
  • ⅛ tsp baking powder
  • ¼ tsp salt

Wet Ingredients

  • 3 oz (85g) bittersweet chocolate (70% cocoa solids)
  • 3 tbsp (42g) unsalted butter
  • 1 large egg (slightly warmed under warm running water)
  • ⅓ cup plus 1 tbsp (80g) granulated sugar
  • Flaky sea salt (optional, for sprinkling)

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees F (175 degrees C). Line two large cookie sheets with parchment paper to prevent sticking and ease cleanup.
  2. Mix dry ingredients: Sift the all-purpose flour, cocoa powder, and baking powder into a medium bowl. Whisk them together thoroughly to ensure an even distribution of the leavening and cocoa.
  3. Melt chocolate and butter: Place the bittersweet chocolate and unsalted butter in a heatproof bowl. Melt the mixture in the microwave using 30-second bursts, stirring frequently, or melt gently over low heat in a saucepan, stirring constantly until smooth and glossy. Keep warm but no need to cool.
  4. Prepare egg and sugar mixture: Crack the warmed egg into a separate medium bowl. Gradually add the granulated sugar while whisking with an electric handheld mixer on medium speed or vigorously by hand with a wire whisk. Continue mixing for about 1 minute until the mixture lightens in color and becomes pale yellow.
  5. Combine wet ingredients: Add the melted chocolate and butter mixture along with the salt to the egg and sugar mixture. Whisk until the batter tightens and becomes glossy, indicating the chocolate is properly emulsified.
  6. Incorporate dry ingredients: Fold the sifted dry ingredients gently into the wet batter. Depending on your kitchen conditions, the batter may be runny; if so, allow it to rest for 5-10 minutes to thicken to a consistency similar to pudding or thick muffin batter, but do not let it stiffen too much.
  7. Portion cookies: Using a 1.25-ounce cookie scoop, portion the batter onto the prepared cookie sheets. Leave at least 3 inches of space between cookies to allow for spreading.
  8. Bake: Place the cookie sheets in the preheated oven and bake for 9-11 minutes. The edges should be set while the centers remain gooey.
  9. Cool and serve: Let the cookies cool on the baking trays for 5 minutes before transferring to a wire rack to prevent them from sticking to the parchment. Sprinkle with flaky sea salt if desired and enjoy!

Notes

  • Use high-quality bittersweet chocolate with at least 70% cocoa for best flavor.
  • Slightly warming the egg helps it incorporate better with the warm chocolate mixture.
  • Do not overbake; the centers should remain gooey for the classic brownie cookie texture.
  • Resting the batter before baking helps achieve the ideal consistency and texture.
  • Flaky sea salt is optional but adds a wonderful contrast to the rich chocolate.

Find it online: https://bitezly.com/small-batch-brownie-cookies-recipe/