Crunchy Brownie Cookies Recipes

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CHEWY BROWNIE COOKIES



Chewy Brownie Cookies image

This is a delicious cookie recipe. My nephew and niece cannot stop eating them! Deliciously chocolatey goodness in every bite. The best part is, they are nice and soft, which is the way I like them.

Provided by Marco

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h25m

Yield 25

Number Of Ingredients 10

⅔ cup vegetable shortening
1 ½ cups packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon water
1 ½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
¼ teaspoon baking soda
½ teaspoon salt
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat vegetable shortening and sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in last egg along with vanilla extract and water. Combine flour, cocoa powder, baking soda, and salt in a small bowl. Stir flour mixture into creamed mixture at low speed until just blended; fold in chocolate chips. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
  • Bake in preheated oven until cookies are set, 7 to 9 minutes. Cool 2 minutes on baking sheet; transfer cookies to wire racks to cool completely.

Nutrition Facts : Calories 199 calories, Carbohydrate 27.8 g, Cholesterol 14.9 mg, Fat 10.1 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 4 g, Sodium 70.3 mg, Sugar 20.2 g

BROWNIE COOKIES



Brownie cookies image

Cookies and brownies in one! Could life get any better? This dough requires chilling the dough overnight, keep this in mind while planning your cookie baking.

Provided by Cheryl

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Yield 12

Number Of Ingredients 9

¾ cup vegetable oil
2 cups white sugar
⅔ cup cocoa powder
2 cups all-purpose flour
2 teaspoons baking powder
4 eggs
2 teaspoons vanilla extract
½ cup chopped walnuts
¼ cup confectioners' sugar

Steps:

  • In a small mixing bowl combine flour and baking powder.
  • Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
  • Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
  • Bake cookies for 12 to 15 minutes.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 55.4 g, Cholesterol 62 mg, Fat 19.4 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 3 g, Sodium 106.1 mg, Sugar 36.2 g

BROWNIE COOKIES



Brownie Cookies image

These Brownie Cookies are soft, fudgy, chock full of chocolate chips, and taste just like a homemade brownie with a delicious crackly top. This is the only chocolate cookie recipe you will need!

Provided by Two Sisters Crafting

Categories     Cookies

Time 26m

Number Of Ingredients 10

1/2 cup Melted Butter (Sweet Cream, Salted)
1 cup Semi Sweet Chocolate Chips (to melt)
1 cup Granulated Sugar
1/4 cup Brown Sugar (packed)
2 large Eggs (room temperature)
2 teaspoons Vanilla Extract
1 cup All-Purpose Flour
1/2 cup Unsweetened Cocoa Powder
1 teaspoon Baking Powder
3/4 cups Semi Sweet Chocolate Chips (to add to cookie dough)

Steps:

  • Melt the butter in the microwave. Add a cup of Chocolate Chips and stir until Chocolate Chips are combined with butter and completely melted. Set the chocolate aside to cool while you make the rest of the cookie dough.
  • Add the Granulated and Brown Sugar, Eggs and Vanilla to a mixing bowl and mix 2-3 minutes or until light and frothy.
  • Pour in the melted chocolate and mix until combined.
  • In a separate bowl, add the flour, cocoa powder and baking powder and mix until cocoa powder is completely mixed with the flour.
  • Add the flour and cocoa mixture to the cookie batter a bit at a time and mix until thoroughly combined.
  • Add Chocolate Chips to the cookie dough.
  • Chill the dough for one hour.
  • Roll the dough into a ball and place on a prepared cookie sheet.
  • Bake in a pre-heated 350 degree oven for 9-11 minutes or until the cookie is set around the edges.
  • Cool on a cooling rack.

Nutrition Facts : Calories 167 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 59 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CRUNCHY BROWNIE COOKIES



Crunchy Brownie Cookies image

Make and share this Crunchy Brownie Cookies recipe from Food.com.

Provided by Member 610488

Categories     Dessert

Time 1h30m

Yield 5 1/2 dozen

Number Of Ingredients 8

3 cups all-purpose flour
2/3 cup unsweetened cocoa
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  • In a medium bowl, whisk the flour, cocoa, salt and baking powder together.
  • In another (large) bowl, beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scraping down sides of bowl. Mix in vanilla.
  • Gradually mix in dry ingredients. When combined. scrape dough onto a piece of plastic wrap and wrap tightly. Refrigerate 1 hour.
  • On a floured surface, roll dough to 1/4 inch thickness. Cut into desired shape using a 1 1/2 inch cutter, brushing extra flour off tops.
  • Bake 8 to 11 minutes, until edges are firm and centers are slightly soft and puffed. Transfer to a wire rack to cool.

BROWNIE MIX COOKIES



Brownie Mix Cookies image

Made from only four ingredients, these cookies are chocolatey, fudgy and pleasing for brownie and cookie lovers alike. Add crushed candy canes to dress them up for the holiday

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 24 cookies

Number Of Ingredients 4

One 18.3-ounce box fudge brownie mix
1 stick (8 tablespoons) unsalted butter, melted
1 large egg
1 cup semisweet chocolate chunks

Steps:

  • Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Stir together the brownie mix, butter and egg in a large bowl until smooth and combined, then fold in the chocolate chunks.
  • Scoop 24 balls of dough (about 2 tablespoons each) onto the prepared baking sheets. Use the palm of your hand to gently press each ball into a thick disk. Bake until the cookies spread and the edges are just set, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

JUMBO BROWNIE COOKIES



Jumbo Brownie Cookies image

Take these deeply fudgy cookies to a party, and you're sure to make a friend. A little espresso powder in the dough makes them over-the-top good. -Rebecca Cababa, Las Vegas, Nevada

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 10

2-2/3 cups 60% cacao bittersweet chocolate baking chips
1/2 cup unsalted butter, cubed
4 large eggs, room temperature
1-1/2 cups sugar
4 teaspoons vanilla extract
2 teaspoons instant espresso powder, optional
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 package (11-1/2 ounces) semisweet chocolate chunks

Steps:

  • Preheat oven to 350°. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm., In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well. Fold in chocolate chunks; let stand until mixture thickens slightly, about 10 minutes., Drop by 1/4 cupfuls 3 in. apart onto parchment-lined baking sheets. Bake until set, 12-14 minutes. Cool on pans 1-2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 350 calories, Fat 19g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 65mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 3g fiber), Protein 4g protein.

BROWNIE COOKIES RECIPE BY TASTY



Brownie Cookies Recipe by Tasty image

Here's what you need: brown sugar, eggs, butter, chocolate, vanilla extract, plain flour, baking powder, salt, dark chocolate chip, white chocolate chip

Provided by Ellie Holland

Categories     Desserts

Yield 10 cookies

Number Of Ingredients 10

⅔ cup brown sugar
2 eggs
½ cup butter, melted
⅔ cup chocolate, melted
1 teaspoon vanilla extract
1 cup plain flour
1 teaspoon baking powder
½ teaspoon salt
⅔ cup dark chocolate chip
⅔ cup white chocolate chip

Steps:

  • In a large bowl, whisk together the brown sugar and eggs.
  • Next, whisk in the butter, chocolate, and vanilla extract.
  • Fold in the flour, baking powder, and salt.
  • Finally mix in the chocolate chips.
  • Chill in the fridge for 30 minutes, until slightly set.
  • Preheat the oven to 350˚F (180°C) and line a baking tray with greaseproof paper.
  • Scoop golf ball-size dollops of cookie dough onto the baking tray, making sure you leave enough room for them to spread out.
  • Bake for 12 minutes, until crispy on top and slightly gooey in the middle.
  • Enjoy!

Nutrition Facts : Calories 463 calories, Carbohydrate 52 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, Sugar 38 grams

FUDGY BROWNIE COOKIES



Fudgy Brownie Cookies image

Bake this mouthwatering treat of brownie cookies using semisweet chocolate chips - a perfect dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 48

Number Of Ingredients 8

1/2 cup butter, cut into pieces
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1 cup Gold Medal™ all-purpose flour
1/4 cup unsweetened baking cocoa
1/2 teaspoon salt

Steps:

  • Heat oven to 325°F. Spray cookie sheets with cooking spray.
  • In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in brown sugar. Cool slightly, stirring occasionally. Stir in eggs and vanilla. Stir in flour, cocoa and salt. Stir in remaining 1 cup chocolate chips. Onto cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
  • Bake 10 minutes or until almost set. Cool 5 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 83, Carbohydrate 11 g, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 47 mg

BROWNIE THINS



Brownie Thins image

Provided by Andrew Schloss

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly     Pistachio     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 24

Number Of Ingredients 10

6 tablespoons (3/4 stick) unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
1/2 cup sugar
1 large egg
3 tablespoons plus 1 teaspoon all purpose flour
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch of coarse kosher salt
Nonstick vegetable oil spray
1/4 cup chopped pistachios

Steps:

  • Position rack in lowest third of oven; preheat to 350°F. Butter 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg; whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.
  • Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). Spray sheet of plastic wrap lightly with nonstick spray. Place, sprayed side down, over cookies. Using fingers, press each mound into 21/2- to 2 3/4-inch round. Remove plastic wrap. Sprinkle pistachios over rounds. Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.

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