Brownie cookies are a delicious fusion of two classic desserts: cookies and brownies. Their origin comes from American pastry, where the brownie has been a very popular dessert since the early 20th century. Over time, this recipe has been transformed to combine the soft and moist texture of the brownie with the shape and presentation of a cookie, thus creating a sweet treat ideal for those who enjoy both flavors. In different Latin American countries, brownie cookies may simply be known as "chocolate cookies," although it is not common for them to have a specific, differentiated name, as this type of mix is more common in artisanal baking and homemade recipes than in commercial products.
This dessert has spread thanks to its versatility and the universal love for chocolate. Brownie cookies are not only perfect for a snack or a casual dessert, but they also showcase the creativity of combining textures and flavors to achieve an irresistible bite.
How to Make Brownie Cookies
Melt the chocolate over hot water.
Sift the flour, baking soda, and baking powder together.
Set aside.
In the bowl of a mixer, beat the butter until it is creamy.
Add the sugar slowly and continue beating.
Add the vanilla, then the eggs one by one.
Add the chocolate and mix to combine.
Incorporate the dry ingredients and the milk by hand.
When they are just mixed, add the walnuts.
Cover and refrigerate the dough for 30 minutes before rolling.
Preheat the oven to 375 degrees.
Lightly grease a cookie sheet.
To form the cookies, take a portion of dough and roll it out on a well-floured surface.
When the dough is 1/4 inch thick, cut it into circles or other desired shapes.
Reroll the scraps and cut again.
Place on the cookie sheet and bake for 6 to 8 minutes.
Watch for any hot spots in the oven and prevent these cookies from burning.
Variation: For the brownie cookie crust, prepare a brownie cookie recipe and refrigerate the dough briefly.
Lightly grease the back of a large baking sheet.
Spread the dough on the sheet as thinly as possible so the baked product crumbles easily.
Bake the crust at 375 degrees for 5 to 7 minutes.
Let the crust harden, then slide the cookie off the sheet and cool completely.
Run a rolling pin over the cookie until it crushes into fine crumbs.
Melt 1 stick plus 1 tablespoon of unsalted butter.
Mix it with the crumbs and press the mixture into the bottom and sides of a 10-inch springform pan.
Freeze for 30 minutes before filling so the crust sets.
Line each cup with wax paper for easy removal.
