Why did my brownie cookies fall flat?

There are a few possibilities here. One is that you didn't beat the eggs, sugar, and vanilla together properly/for long enough (you really want them to get light and fluffy). Another possibility is that you under-measured your flour and/or used baking soda instead of baking powder. Baking soda will make the cookies spread quite thin.

Why did my cookies not spread?

The number one problem here is over-measuring your flour. Use a food scale for the most accurate measurement. Use the spoon and level method if you don't have a food scale. Check out my post on How to Measure Flour Correctly to learn how.

What gives brownie cookies the crackly top?

You'll only get those crackly tops if you beat the egg and sugar mixture until it grows in volume and lightens in color. Baking powder also plays a big role here.

Can I add nuts to these cookies?

Definitely. I'd recommend adding about 1/2 cup of pecans or walnuts.

Brownie Cookies | Life, Love and Sugar

Description

Trying to decide between brownies and cookies? No need. These Brownie Cookies are the best of both worlds. They are chewy, fudgy chocolate cookies with the iconic crackly top of a brownie and chocolate chips scattered throughout.

Ingredients

3/4 cup (98g) all-purpose flour (measured properly)
1/4 cup (28g) Dutch-process cocoa powder
1/2 tsp baking powder
1/2 tsp salt
8 oz semi-sweet chocolate, chopped
6 tbsp (84g) unsalted butter
2 large eggs, room temperature
1/2 cup (104g) sugar
1/2 cup (112g) packed light brown sugar
1 tsp vanilla extract
1/2 cup (85g) semisweet chocolate chips

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Instructions

Preheat oven to 350°F. Prepare a cookie sheet with a silicone baking mat or parchment paper. Set aside.
Combine the flour, cocoa powder, baking powder and salt in a medium sized bowl and set aside.
Add the chopped chocolate and butter to a microwave-safe bowl and heat in 20-30 second increments, stirring between each, until fully melted and smooth. Set aside to cool a bit.
Add the eggs, sugars and vanilla extract to a large mixer bowl. Beat on high speed with the paddle attachment for 5 minutes, until it’s increased in volume and lightened in color.
Add the melted chocolate and mix until well combined. Scrape down the sides and bottom of the bowl to be sure it’s all well incorporated.
Add the dry ingredients and mix just until well combined. Do not over mix.
Add the chocolate chips and fold together until well dispersed through the cookie dough.
Use a cookie scoop to create 2 tablespoon-sized balls of cookie dough and place them on the prepared cookie sheet about 2 inches apart.
Bake 8-10 minutes, or until they are just set and are crackly on top. You don’t want to over bake them.
Remove from oven and allow to cool for 3-4 minutes before removing them to a cooling rack to finish cooling.
Store cookies in an airtight container. Best if eaten within 3-4 days.

Notes

Cocoa Powder: You can use Dutch-process or natural unsweetened cocoa powder, but I think the Dutch-process gives better flavor here.

Baking Powder: Be sure not to use baking soda or you get cookies that spread much too thin.

Nutrition

Serving Size: 1 cookie
Calories: 145
Sugar: 15.7 g
Sodium: 56.4 mg
Fat: 7.1 g
Carbohydrates: 20.3 g
Protein: 2.1 g
Cholesterol: 23.1 mg