Cookies façon Brownie (Brownie-Style Cookies)
DESCRIPTION:
These rich and fudgy cookies combine the crackly top and gooey center of a brownie with the portability and portion control of a cookie. Perfect for chocolate lovers who crave the chewy, decadent texture of brownies in a handheld form.
ORIGIN:
This recipe is inspired by American-style brownies and cookies, a hybrid popularized in French baking blogs and pastry shops. The fusion of both treats offers the best of both worlds.
INGREDIENTS QUANTITY (for 12-16 cookies):
• 200 g dark chocolate (at least 60–70% cocoa)
• 60 g unsalted butter
• 2 large eggs
• 150 g granulated sugar
• 1 tsp vanilla extract
• 30 g all-purpose flour
• 20 g unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 100 g dark or semi-sweet chocolate chips (or chunks)
INGREDIENTS OPTIONAL:
• 50 g chopped walnuts or pecans
• 1/2 tsp instant espresso powder (enhances chocolate flavor)
• Flaky sea salt for topping
• Orange zest for a citrus note
• White chocolate chips for contrast
INSTRUCTIONS:
1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Melt the dark chocolate and butter together over a bain-marie or in short bursts in the microwave. Let cool slightly.
3. In a bowl, whisk eggs, sugar, and vanilla extract until pale and fluffy (about 2–3 minutes).
4. Add the melted chocolate mixture and whisk until smooth.
5. Sift in flour, cocoa powder, baking powder, and salt. Mix until just combined.
6. Fold in chocolate chips (and optional nuts or espresso powder).
7. Let the dough rest for 10–15 minutes to firm up slightly.
8. Scoop tablespoons of dough onto the prepared baking sheet, spacing them apart.
9. Bake for 9–11 minutes. The cookies should have a shiny, crackly top and be slightly soft in the center.
10. Let cool on the tray for 5 minutes, then transfer to a wire rack.
TIPS FOR SUCCESS:
• Don’t overbake; they continue to cook slightly after removal.
• Use quality chocolate for intense flavor.
• Resting the dough helps it hold its shape.
• Use room-temperature eggs for better mixing.
• For even baking, bake one tray at a time.
RECOMMENDATIONS:
• Pair with a cold glass of milk or espresso.
• Serve warm with vanilla ice cream for a dessert twist.
• Store in an airtight container for up to 5 days. Freeze for longer storage.
NUTRITION (approximate per cookie, based on 14 cookies):
• Calories: 180
• Protein: 2.5 g
• Fat: 10 g
• Carbohydrates: 22 g
• Sugars: 15 g
• Fiber: 2 g
• Saturated Fat: 6 g
• Sodium: 60 mg
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