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Pioneer Woman Brownie Cookies

Pioneer Woman Brownie Cookies - recipe card
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These brownie cookies combine the fudgy richness of a classic brownie with the chewy edges of a cookie. With a crackly top and soft, gooey center, they deliver deep chocolate flavor in a perfectly portable form.

Ingredients

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  • 1/4 cup (4 tbsp) unsalted butter
  • 3 oz semi-sweet chocolate, coarsely chopped (about 1/2 cup)
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder (preferably Dutch-process)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 large egg, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and promotes even browning on the bottom of the cookies.
  2. In a small saucepan over medium heat, melt the butter and chopped semi-sweet chocolate together, stirring constantly with a rubber spatula until smooth and fully combined. Remove from heat and set aside to cool slightly while you prepare the dry ingredients. Do not let the mixture boil.
  3. In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until no lumps remain. Set aside. Whisking aerates the cocoa powder and ensures even distribution of leavening.
  4. In a medium mixing bowl, combine the egg, granulated sugar, and light brown sugar. Whisk vigorously by hand for 45–60 seconds until the mixture is pale and slightly thickened. This step helps create the crackly top during baking.
  5. Add the cooled melted chocolate mixture and vanilla extract to the egg-sugar mixture. Whisk until fully incorporated and smooth.
  6. Pour the dry ingredients into the wet ingredients and fold gently with a spatula until just combined and no streaks of flour remain. Overmixing will make the cookies tough rather than tender.
  7. Chill the cookie dough in the refrigerator for 20 minutes. Chilling solidifies the fat, preventing excessive spread and yielding thicker, chewier cookies with that signature crackly surface.
  8. Using a 1.5-tablespoon cookie scoop (or two spoons), portion the dough into 8 equal balls, each about 1.5 inches in diameter. Place 4 dough balls on the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
  9. Bake on the center rack at 350°F (177°C) for exactly 10–12 minutes. The cookies will look puffed and set around the edges but still soft and slightly underbaked in the center. A toothpick inserted near the edge should come out with moist crumbs, not wet batter.
  10. Remove the baking sheet from the oven and let the cookies rest on the sheet for 3 minutes. This allows the structure to set without breaking. Then transfer to a wire rack to cool completely. Repeat with the remaining dough on a cooled baking sheet if needed.

Notes

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze unbaked cookie dough balls on a parchment-lined tray until solid, then transfer to a freezer-safe bag for up to 3 months. Bake frozen dough directly from the freezer, adding 2 minutes to the bake time. To refresh leftover cookies, warm in a 300°F (149°C) oven for 3–4 minutes. Do not microwave, as it softens the crisp edges.

Nutrition

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