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With a gooey center and signature crackly top like a brownie and a crisp exterior like a cookie, this brownie cookie is the best of both dessert worlds!
Sometimes when you try to replicate a recipe and have nothing to start with except your memory… You don’t end up with what you wanted. And other times, what you do end up with actually turns out to be a great result anyway.
That’s what this recipe is: the end result of my attempt to replicate a very specific treat we had while we were on our western road trip back in 2014.
When we visited Venice Beach for the day on our stop in Los Angeles, we wanted to eat as much really good food as we could. Since we had so much luck asking a local where to get the best key lime pie when we were in Key West a few years ago, we thought that would be the best route again.
We found ourselves eating our way down Abbott-Kinney Avenue, a slightly “hipster” street with not only lots of trendy shopping but tons of bakeries, coffee shops, and restaurants… There was no shortage of food!
As I was stuffing my face with a pretzel roll while walking from one bakery to the next destination, our noses couldn’t believe the amazing smells coming out of the eatery next door.
The overwhelming smell of meat pulled us in immediately, and we found ourselves staring at a menu full of gorgeous, hearty sandwiches bursting with fresh meats and cheeses.
It all looked so incredible, but once I spotted the treats on the counter, I knew where I was headed.
We purchased 2 cookies: one super crunchy, nearly flat, buttery chocolate chip cookie and then this very intriguing brownie cookie.
The girl at the register must have thought us slightly strange to leave a sandwich place with 2 cookies, but we mostly just said “we’re from Pennsylvania” and I’m sure she thought we were Amish.
The first bite of each of those cookies was heavenly. The brownie cookie was just like biting into a big chocolate cookie, but it was soft and fudgy like a brownie, complete with the signature crackly top. I immediately called it a “brookie.”
It was so good I told Matt to take a picture of it so I could remember I wanted to recreate it when we got home. I have since lost the picture. WOMP WOMP.
The funny thing about coming home and beginning to develop this recipe is that I couldn’t believe we didn’t even write down the name of the place we stopped.
Thankfully, Matt had taken a picture of the stamp on the pastry bag, and after a little deciphering of the phone number, Google, and a physical search of the street by my LA-resident friend from high school Shaina (hi, Shaina!), we discovered the name of the place was Gjelina Take Away.
These molten center brownie cookies are super simple, and if you’ve ever made brownies from scratch, you’re going to do just fine here!
You’re going to start with melting some unsweetened chocolate, butter, and semi-sweet chocolate chips. This is typically the start of brownie batter, so we’re definitely off to a chocolately start!
You just want to be sure you don’t scald the chocolate. When you’re melting your unsweetened chocolate, butter, and semi-sweet chips, it’s imperative you keep the mixture moving. You don’t want burned chocolate– trust me!
The rest of this brownie cookie recipe is pretty straight-forward, but over the years, I’ve found best results from chilling the dough before baking it. Just one hour will do!
And just like brownies, you’ll want to make sure that you don’t over bake these puppies. To keep the center moist and slightly fudgy, you’ll want to bake them and then let them cool on the baking sheet for about 5 minutes.
If you prefer your brownies cakey, bake them for the full 14 minutes. To keep them fudgy, only 12 minutes.
PEOPLE: This. Cookie. Rocks.
This cookie is for all you cakey brownie lovers out there. It’s also for you end lovers (ME! ME!) because having a brownie in cookie form means one huge edge surrounding a moist, dense, oh-so-chocolatey center.
The tops are even crackly just like a brownie, so biting into it is an experience in itself!
Chocolate on chocolate on chocolate. There is no shortage of it in this recipe, and I am certain you’re going to enjoy having your brownie in cookie form.
Besides, sometimes in life you’re faced with the dilemma of “do I make cookies or brownies?”
Now, you don’t have to decide… You’re welcome.
- 2 Tablespoons (28g) unsalted butter cut into 2-3 slices
- 1 ounce (28g) unsweetened baking chocolate chopped
- 8 ounces (228g) semi-sweet chocolate chips divided
- ¾ cup (90g) all-purpose flour be sure to measure properly
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs room temperature
- ¼ cup + 2 Tablespoons (75g) granulated sugar
- ¼ cup + 2 Tablespoons (75g) firmly packed light brown sugar
- ½ teaspoon vanilla extract
- ¼ cup chopped nuts (I like walnuts or pecans) optional
- In a medium size saucepan over low heat, melt the butter, chopped unsweetened baking chocolate, and 4 ounces (about ¾ cup) of the semi-sweet chocolate chips. Stir constantly until mixture has melted completely. Allow to cool to room temperature (about 30 minutes).
- Whisk together the flour, baking powder, and salt in a small bowl. Set aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, granulated sugar, brown sugar, and vanilla on medium speed until combined.
- Reduce the mixer speed to low and gradually add the dry ingredients to wet ingredients, scraping down sides of bowl as necessary. Add the cooled chocolate mixture and beat well until everything is combined.
- Stir in remaining semi-sweet chocolate chips and chopped nuts, if using. Cover the dough tightly and chill in the refrigerator at least 1 hour and up to 2 days.
- When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded dough balls on prepared baking sheet. For fudgy cookies, bake for 12 minutes. For cakey cookies, bake for 14 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 7 days. Cookies freeze well, up to 3 months. Rolled cookie dough freezes well– up to 3 months. Place on baking sheet frozen and add 1 minute to baking time.