There’s nothing quite like the blissful combination of brownies and cookies, especially when they come together in one delightful treat: double chocolate brownie cookies. Imagine the rich, fudgy texture of a brownie with the convenience of a cookie. These cookies are perfect for any chocolate lover and make an impressive dessert for any occasion. Let’s dive into the world of double chocolate brownie cookies and learn how to make this decadent dessert.

Ingredients

To get started, gather all the ingredients you’ll need for both the cookies and the ganache frosting. Here’s a detailed table for easy reference:

For the Cookies:

Ingredient	Amount
Salted butter (melted)	1 cup
Granulated sugar	1 ¼ cups
Light brown sugar	¾ cup
Vanilla extract	2 tsp
Eggs (room temperature)	2
All-purpose flour	1 ⅔ cups
Corn starch	2 tsp
Cocoa powder	1 cup (preferably dark chocolate)
Baking soda	1 tsp
Kosher salt	½ tsp

For the Ganache Frosting:

Ingredient	Amount
Semi-sweet chocolate	8 oz
Heavy cream	¾ cup
Vanilla extract	½ tsp
Cosmic brownie sprinkles	1 cup

Why You’ll Love These Cookies

These double chocolate brownie cookies are a true delight for chocolate enthusiasts. They offer a perfect balance of flavors and textures, combining the best elements of both brownies and cookies. The rich cocoa flavor, the chewy texture, and the smooth ganache frosting with fun sprinkles make these cookies irresistible.

A Personal Reflection

Think back to your favorite chocolate dessert. Was it a rich, fudgy brownie or a soft, chewy cookie? Now, imagine combining the best parts of both into one mouthwatering treat. These double chocolate brownie cookies will remind you of those special moments when you enjoyed your favorite desserts, but with an exciting twist that makes them even more memorable.

Step-by-Step Instructions

Let’s walk through the process of making these delightful cookies, from mixing the dough to frosting with ganache.

Preheat and Prepare

1. Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.

Mix Wet Ingredients

2. Combine wet ingredients: In the bowl of a stand mixer, combine the melted butter, granulated sugar, light brown sugar, and vanilla extract. Mix on medium for 1 minute until smooth.

Add Eggs

3. Incorporate eggs: Add both eggs to the mixture and mix on low until fully incorporated. This ensures a uniform texture.

Mix Dry Ingredients

4. Combine dry ingredients: In a separate bowl, whisk together the flour, corn starch, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low until combined.

Form the Cookies

5. Scoop the dough: Use a medium-sized cookie dough scoop (about 2-2.5 tablespoons) to form 20 even dough balls. Place them on the prepared baking sheet.

Chill the Dough

6. Refrigerate: Chill the cookie dough in the refrigerator for 30 minutes. This step is crucial as it enhances the flavor and prevents the cookies from spreading too much during baking.

Bake the Cookies

7. Bake: Once the dough has chilled, space the dough balls about 2 inches apart on the baking sheet. Bake in the preheated oven for 9-10 minutes, or until the edges are just set.

Cool the Cookies

8. Cool: Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.

Making the Ganache

While the cookies are cooling, it’s time to prepare the rich ganache frosting.

Prepare Chocolate

1. Break chocolate: Break the semi-sweet chocolate into pieces (or use chocolate chips) and place them in a heatproof bowl.

Heat Cream

2. Heat cream: In a small pot, heat the heavy cream over medium heat until it starts to simmer. Do not let it boil.

Combine and Stir

3. Combine and stir: Pour the hot cream over the chocolate and let it sit for 5 minutes. After 5 minutes, add the vanilla extract and whisk until the mixture is completely smooth.

Cool Ganache

4. Cool ganache: Allow the ganache to cool for 15-30 minutes, or until it reaches a spreadable consistency.

Decorating the Cookies

Now that the cookies are cool and the ganache is ready, it’s time to decorate!

Spread Ganache

1. Spread ganache: Spread 2-3 tablespoons of ganache over each cookie, leaving about ¼ inch of cookie around the edges.

Add Sprinkles

2. Add sprinkles: Sprinkle some cosmic brownie sprinkles on top of the ganache for a fun and colorful finish.

Serve or Store

3. Serve or store: Serve the cookies immediately or refrigerate if you want the ganache to set completely.

Tips for the Perfect Double Chocolate Brownie Cookies

Ingredient Quality

• Butter: Use high-quality salted butter for the best flavor. Melt it completely for easy mixing.
• Chocolate: Opt for high-quality chocolate bars or chips for a rich ganache.

Baking Tips

• Chilling the dough: Chilling the dough is essential for preventing the cookies from spreading too much and enhancing the flavors.
• Baking time: Be careful not to overbake the cookies. They should be slightly underbaked in the center to maintain their chewy texture.

Ganache Consistency

• Cooling ganache: Ensure the ganache is cool enough to spread but not too stiff. If it hardens too much, you can gently reheat it.

Storing and Serving

Storage Tips

• Room temperature: Store the cookies in an airtight container at room temperature for up to a week.
• Refrigeration: If you’ve frosted the cookies with ganache, you can store them in the refrigerator to keep the ganache set.

Serving Suggestions

• Fresh: Enjoy the cookies fresh out of the oven for the best texture.
• With milk: Pair these rich cookies with a glass of cold milk for a classic treat.
• Ice cream sandwich: Use the cookies to make delicious ice cream sandwiches.

FAQs

Can I use unsalted butter?

Yes, you can use unsalted butter. Just add an extra ¼ teaspoon of salt to balance the flavors.

How can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum for the best results.

Can I use different types of chocolate for the ganache?

Absolutely! You can experiment with milk chocolate, dark chocolate, or even white chocolate for the ganache.

What if I don’t have corn starch?

Corn starch helps make the cookies tender. If you don’t have it, you can replace it with an equal amount of all-purpose flour, but the texture may be slightly different.

How do I know when the cookies are done?

The edges should be set, but the centers should still look slightly underbaked. They will continue to firm up as they cool.

Can I freeze the cookie dough?

Yes, you can freeze the dough. Scoop the dough into balls, freeze them on a baking sheet, and then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.

Conclusion

Making double chocolate brownie cookies is a fun and rewarding baking project. These cookies combine the best elements of brownies and cookies into one delicious treat. Whether you’re baking for a special occasion or just to satisfy a chocolate craving, these cookies are sure to impress. Gather your ingredients, follow the steps, and enjoy the rich, fudgy goodness of double chocolate brownie cookies. Happy baking!

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