Ultimate Everything Brownie Cookies: Your Customizable Chocolate Dream Recipe
Welcome to the world of Everything Brownie Cookies – a delightful name I’ve given to a cherished old recipe that has evolved over the years. Originally known as “Brownie Mounds” due to their wonderfully thick and substantial texture, these cookies truly live up to their brownie heritage, especially since they’re crafted with rich, melted unsweetened chocolate instead of cocoa powder. However, the name “Everything Brownie Cookies” better captures their spirit, as I’ve found endless joy in stuffing the dough with every imaginable delicious add-in!
These aren’t just any chocolate cookies; they’re a decadent hybrid, marrying the fudgy richness of a brownie with the chewiness and portability of a cookie. Each bite offers a complex symphony of flavors and textures, making them an absolute favorite for anyone who loves deep chocolate and exciting surprises in their treats. Whether you’re a seasoned baker or just looking for a show-stopping dessert, this recipe promises a batch of cookies that are as fun to make as they are to eat.
The Sweet Secret: Unveiling the Role of Corn Syrup in Our Brownie Cookies
One of the distinctive elements that sets this recipe apart from typical double chocolate cookie recipes is the inclusion of ⅓ cup of corn syrup. This ingredient plays a crucial role in achieving the unique texture and slight complexity of these cookies. Often, corn syrup acts as a humectant, meaning it helps retain moisture, which contributes to a chewier, more tender crumb. In this recipe, it takes the place of what might otherwise be additional butter, subtly reducing the overall richness of the base dough. This isn’t to say the cookies aren’t rich – they are wonderfully so – but the corn syrup ensures they aren’t overly heavy, creating a perfect canvas for all the fantastic add-ins.
The corn syrup also contributes to a smoother texture and a beautiful sheen on the finished cookies. Its mild sweetness allows the deep chocolate flavor to shine without overpowering it. This balance is key; the dough itself is sweet and intensely chocolaty, but it’s designed to be complemented by the varying textures and flavors of the “everything” additions. Without the corn syrup, the cookies might be denser or drier, lacking that signature fudgy-chewy quality we’re aiming for. It’s a small but mighty ingredient that makes a big difference in the final product.
The Foundation of Flavor: The Importance of Unsweetened Chocolate
The heart of these decadent brownie cookies lies in the use of unsweetened melted chocolate. This is a non-negotiable ingredient that truly differentiates these from standard cocoa powder cookies. Unsweetened chocolate provides a profound, robust chocolate flavor that is essential for a true “brownie” experience. You can opt for any reputable brand of unsweetened chocolate, but I must confess, my recent batches have been exceptional since I started using Guittard. Its quality truly elevates the flavor profile.
It’s vital not to substitute unsweetened chocolate with other forms of chocolate. For instance, I once tried using 70% dark chocolate instead, thinking it would be close enough. While the cookies were edible, they spread significantly more and lost some of their desired thick, brownie-like texture. The sugar content in 70% chocolate alters the dough’s chemistry, leading to a flatter cookie. Similarly, substituting cocoa powder, even with added oil (I tried 9 tablespoons cocoa plus 3 tablespoons oil), drastically changes the texture for the worse. Cocoa powder produces a drier, more cake-like cookie rather than the dense, fudgy richness that melted unsweetened chocolate delivers.
If your goal is a fantastic double chocolate cookie and you only have cocoa powder on hand, I highly recommend exploring other recipes specifically designed for it, such as the Subway copycat cookies or the Chocolate Dream Cookies. These are excellent in their own right but won’t give you the specific brownie-cookie texture we’re achieving here. For the ultimate “Everything Brownie Cookie,” stick to high-quality unsweetened chocolate for that unparalleled depth of flavor and perfect chewy-fudgy consistency.
The “Everything” in Everything Brownie Cookies: Creative Add-Ins
As the name implies, the true magic of “Everything Brownie Cookies” comes from the glorious array of add-ins. Honestly, I wouldn’t recommend making these unless you’re prepared to fully commit to stuffing them with an abundance of delicious bits – think chocolates, nuts, and perhaps even some broken pieces of other cookies! Can you commit to that level of deliciousness? Fantastic! I knew you could.
For the chocolate components, I often use a dynamic blend of whatever I have available, which lately has included Costco’s Kirkland semisweet chips, luxurious Guittard milk chocolate, and bright Ghirardelli white chocolate chips. This combination ensures a spectrum of chocolatey notes, from deep and dark to creamy and sweet. But don’t stop there! Consider adding:
- Chocolates: Beyond chips, try chopped chocolate bars (dark, milk, or even flavored like mint or caramel), mini chocolate chips, or chocolate-covered espresso beans for an extra kick.
- Nuts: Toasted pecans, walnuts, almonds, or even peanuts can add a wonderful crunch and earthy flavor that beautifully contrasts with the rich chocolate. Toasting them beforehand enhances their aroma and taste.
- Other Cookies: My personal favorite indulgence is broken Oreos. The crunch of the wafer and the creamy filling provide an irresistible textural and flavor contrast. You could also experiment with broken shortbread, Graham crackers, or even pretzels for a sweet and salty twist.
- Candies: M&M’s, chopped Snickers or Reese’s Peanut Butter Cups, toffee bits, or even mini marshmallows can introduce playful flavors and textures.
- Dried Fruits: For a touch of fruitiness, consider dried cherries, cranberries, or finely chopped apricots. These add a pleasant tang that cuts through the richness.
The beauty of these “everything” cookies is the endless customization. Each batch can be a unique adventure. The key is to ensure you have a generous amount of these fantastic mix-ins – at least 1 ½ cups, but often more, depending on how much “everything” you truly want. These add-ins don’t just provide flavor; they help to balance the sweetness of the dough and create a satisfying bite that keeps you coming back for more.
Why These Brownie Cookies Are a Must-Bake
Beyond their incredible customizability, these Everything Brownie Cookies offer a baking experience and a final product that truly stands out. They embody the best qualities of both brownies and cookies: the dense, fudgy chewiness of a perfect brownie, combined with the convenient, shareable form of a cookie. The deep, intense chocolate flavor, derived from unsweetened chocolate, is profoundly satisfying, while the corn syrup ensures a moist and tender crumb that avoids dryness often found in some chocolate cookies.
They are incredibly versatile, making them perfect for any occasion – a casual treat, a potluck dessert, a bake sale, or a special indulgence. The varied textures from your chosen add-ins mean every bite is a delightful surprise. Plus, the recipe is straightforward, allowing even novice bakers to achieve impressive results. These cookies aren’t just a dessert; they’re an experience, a canvas for creativity, and a surefire way to bring joy to anyone who tries them.
Craving Just a Few? Try the Small Batch Version!
Sometimes, you just need a small fix of rich, chewy brownie cookies without committing to a full batch. Or perhaps you want to test the recipe before going all in. For those moments, a half-batch is the perfect solution. I generally measure all ingredients, except for leavening agents and vanilla extract, using a kitchen scale for precision. However, I’ve provided approximate volume measurements for your convenience. Give this small batch a try – it’s a great way to satisfy that craving or experiment with different add-in combinations without too much commitment!
- 42 grams melted unsweetened chocolate
- 105 grams all-purpose flour (approximately ½ cup plus ⅓ cup, measured by spooning into the cup and leveling off)
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 50 grams granulated sugar (¼ cup)
- 25 grams light brown sugar (2 tablespoons)
- 42 grams unsalted or salted butter (3 tablespoons), softened
- 25 grams beaten egg (about 2 tablespoons, or roughly half a large egg)
- 53 grams light corn syrup (approximately 2 ½ tablespoons)
- 1 cup or more of your chosen mix of chocolate chips, white chips, and broken Oreos or other favorite add-ins
Expand Your Baking Horizons
If you’ve enjoyed baking these Everything Brownie Cookies and are looking for more delicious adventures in the kitchen, here are some other fantastic recipes from our collection:
- Pecan Pie Without Corn Syrup
- Chocolate Brownie Cookies
- Every Day Food Candy Corn Sugar Cookies
- The Best Pecan Pie Yet
- Two Favorite Pecan Pies
Recipe: Everything Brownie Cookies
Everything Brownie Cookies
Anna
Pin Recipe
Ingredients
- 3 ounces unsweetened chocolate, chopped (84 grams – essential for that deep brownie flavor)
- 1 ⅔ cup all-purpose flour (210 grams – for best results, weigh your flour. If measuring by volume, stir the flour to aerate before spooning into the cup and leveling off.)
- ½ teaspoon baking powder
- ¼ teaspoon salt plus a pinch (to balance the sweetness and enhance flavor)
- 6 tablespoons unsalted butter, softened (85 grams – ensure it’s at room temperature for smooth mixing)
- ½ cup granulated sugar (100 grams)
- ¼ cup brown sugar (50 grams – adds moisture and a subtle molasses flavor)
- 1 teaspoon vanilla extract (pure vanilla extract yields the best flavor)
- 1 large egg (50 grams – at room temperature)
- ⅓ cup light corn syrup (110 grams – crucial for moisture and chewy texture)
- 5 broken Oreos, broken into chunks (or similar sandwich cookies for extra crunch)
- 1 ½ cups mix of dark chocolate and white chips (or your favorite chocolate chips/chunks)
- Any other chocolate you like, or other add-ins – perhaps a broken Oreo Cookies & Cream bar, chopped nuts, or toffee bits?
Instructions
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Prepare your baking environment: Preheat your oven to 350ºF (175ºC). Line two standard baking sheets with parchment paper or a silicone baking mat (like Silpat). It’s crucial not to use butter or cooking spray directly on the sheets, as this can cause the cookies to spread excessively during baking, compromising their thick texture.
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Melt the unsweetened chocolate: Carefully melt the chopped unsweetened chocolate in the microwave. Use 50% power and stir every 30 seconds to prevent burning. Continue until the chocolate is smooth and fully melted. Set it aside to cool slightly while you prepare the other ingredients; it should be warm but not hot when added to the butter mixture.
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Combine dry ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening and seasoning are evenly distributed throughout the dough. Set this bowl aside.
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Cream butter and sugars: Using an electric mixer (stand mixer with paddle attachment or a hand mixer), beat the softened unsalted butter with both the granulated sugar and brown sugar. Beat on medium-high speed until the mixture is light, fluffy, and creamy, which usually takes about 2-3 minutes. This step incorporates air, contributing to the cookie’s texture. Next, beat in the corn syrup and vanilla extract, scraping down the sides of the bowl frequently to ensure everything is well combined. Finally, beat in the cooled melted chocolate until fully incorporated and the mixture is uniformly chocolatey.
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Add egg and flour: Add the large egg to the wet ingredients and beat for another 30 seconds until fully combined. The mixture should look smooth and emulsified. Then, with a sturdy spatula or a heavy-duty scraper, gradually fold in the reserved flour mixture. Mix until just blended – be careful not to overmix, as this can lead to tough cookies. A few streaks of flour are fine; they will disappear with the add-ins.
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Fold in the “Everything”: Now for the fun part! Gently stir in all your chosen chocolates and broken cookies (Oreos, other candy bars, nuts, etc.). Distribute them evenly throughout the dough. Ensure every scoop of dough will have a good mix of delicious surprises.
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Scoop and prepare for baking: Using a medium-sized cookie scoop (about 2 tablespoons), portion the dough onto the prepared baking trays, spacing each ball approximately 2 inches apart. This recipe yields about 20 substantial cookies. If you plan to bake them later, scoop the dough onto plastic wrap-lined plates, cover, and chill in the refrigerator.
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Bake to perfection: Bake one sheet at a time on the center rack of your preheated oven at 350ºF (175ºC) for 10 to 12 minutes. The cookies are done when they appear set around the edges but still look slightly soft and less shiny in the center. They will continue to set as they cool. If you are using a convection oven, the baking time might be closer to 10 minutes. Remember that ovens vary, so keep an eye on your cookies!
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Cool and enjoy: Allow the baked cookies to cool on the baking sheets for about 10 minutes. This is crucial as it allows them to firm up and prevents them from breaking. After 10 minutes, carefully transfer them to a wire rack to cool completely. If you prefer a firmer, colder cookie, you can transfer them to the refrigerator to chill once fully cooled. These cookies are delicious warm, at room temperature, or even chilled!
Notes
Test Baking: Ovens can have hot spots and vary in temperature. For the perfect bake every time, consider baking one or two “test cookies” first. This allows you to fine-tune the exact baking time for your specific oven and desired cookie doneness. I’ve found that 10 minutes at 350F (175C) with convection works perfectly in my oven.
Chilling the Dough: While not strictly necessary, chilling the dough for at least 30 minutes (or even overnight) can lead to a richer flavor and a thicker cookie that spreads less. This is especially useful if your kitchen is warm.
Storage: Store these cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They also freeze beautifully for up to 3 months; simply thaw at room temperature.
There you have it – a recipe for not just a cookie, but a baking adventure! These Everything Brownie Cookies are more than just a sweet treat; they’re an invitation to experiment, to indulge, and to share pure chocolatey joy. Whether you stick to the classic add-ins or invent your own unique combination, the result will be a deeply satisfying, fudgy cookie that perfectly blends the best of brownies and cookies. Happy baking, and enjoy every customizable, delicious bite!