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U Mich | Wellness

My New Obsession: Brownie Cookies

Madison Kessler Student Contributor, University of Michigan - Ann Arbor
This article is written by a student writer from the Her Campus at U Mich chapter and does not reflect the views of Her Campus.

Imagine taking the two best, most common desserts—a rich, fudgy brownie and a soft, chewy cookie—and turning them into one! Unlike a traditional brookie, which layers brownie and cookie dough together, this dessert is a true combination: a cookie that has the glossy, crackly top along with the gooey, melt-in-your-mouth center of a brownie. The brownie cookie has been circulating and I couldn’t be more obsessed! Here is how you can make it.

Ingredients:

  • 350g powdered sugar
  • 65g cocoa powder
  • ½ tsp salt
  • 3 egg whites
  • 1 tsp instant coffee
  • 1 tsp vanilla extract or vanilla bean paste
  • ½ cup semi sweet chocolate chips

First, preheat the oven to 350°F and prep the baking sheet. Line the baking sheet (or 3) with parchment paper to prevent the cookies from sticking.

Next, in a large bowl, combine all the ingredients: powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. Mix the ingredients until a thick, glossy batter forms. Fold in the chocolate chips, I recommend mini because they help the texture become more fudgy. If your dough is loose and can’t hold its shape, refrigerate for 30-60 mins before scooping. Once thick or chilled, scoop two tablespoons of batter onto the cookie sheet per cookie. They spread and will become large, thin cookies. If you want them smaller, I recommend only 1 tablespoon of batter per cookie.  Leave a lot of space, so four to five inches between each cookie, which is about four to six cookies per tray. 

Once the cookies are prepped, place the baking sheet on the middle rack of the oven. Bake for 8-10 minutes, or until the tops begin to crack. Eight minutes will give very fudgy, undercooked centers reminiscent of a brownie and 10 minutes will be a little less fudgy. Let the cookies cool and enjoy!!

The tops of the cookies will be flaky and cracked, similar to a brownie, with the perfect gooey center! I have made this recipe twice so far and each time it makes around 15 large cookies. It is a recipe that everyone is sure to enjoy, and watch out because they might be gone in a matter of hours or days!

Hi! I'm Madison Kessler and I am a Freshman at U of M. I am studying neuroscience on the pre-med track. I love to cook and spend time with friends and family!