Chocolate brownie cookies recipe
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- Dish type
- Chocolate traybakes
These are squidgy chocolate brownie-like cookies, combining the best of both worlds! They also happen to be dairy free.
2076 people made this
- 85g best-quality cocoa powder
- 400g caster sugar
- 125ml vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 250g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 60g icing sugar
MethodPrep:20min ›Cook:12min ›Ready in:32min
- In a medium bowl, mix together cocoa, caster sugar and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
- Preheat oven to 180 C / Gas mark 4. Line baking trays with parchment. Roll dough into 2.5cm balls. Coat each ball in icing sugar before placing onto prepared trays.
- Bake in preheated oven for 10 to 12 minutes. Let stand on the baking tray for a minute before transferring to wire racks to cool.
Make perfect cookies every time with our How to make cookies guide!
Chocolate brownie cookies
Reviews & ratingsAverage global rating:(2237)
Reviews in English (1686)
Really really lovely thank you! And lovely and simple! Although I was (as always) very impatient and couldn't possibly wait the 4 hours. I split the batch into two bowls, stuck one in the fridge to cool for the recommended time and one in the freezer for 25 mins! Patience has never been one of my qualities! But it turned out perfectly! :-)-21 Sep 2011
Used different ingredients.I used olive oil, but otherwise followed the recipe exactly-05 Apr 2009
Went down a treat in the office! I halved the recipe as I only had 2 eggs in.I've been informed that I should make for every monday. Really recommend giving these a go!-28 Nov 2011
It might sound a little immodest, but everyone who tried, said that these German chocolate brownie cookies are really of the best I had ever made (and I make cookies really often). And really, if you like coconuts and pecans mixed with caramel, you will get them all here served on a tasty brownie cookie, and you also have melted chocolate as a bonus on the top.
German chocolate cake is really unique, people either hate it or love it. If you are among the ones who hate them, I suggest some other recipe, but if you love this traditional cake, then you simply must try this German chocolate Brownie Cookies recipe.
Although all of us at home really love German Chocolate cake, I make it very rarely, because I always end up with a shortage of frosting. When I leave it to cool of (despite all the warnings and restrictions), my husband always finds a way to eat at least half of it with a spoon. One time, I didn’t even finish the cake, and there was no more filling in the bowl. That is the reason because this cookie version of the traditional cake is the best choice for my family. Soft, chocolate brownie cookies are just the padding for an abundance of coconut pecan caramel frosting.
I don’t know about you, but for a long time, I lived in a belief that (because of it’s name), German Chocolate Cake originate from Germany. Only later did I get to know that it is not because of the country Germany, but because It owes its name to an American chocolate maker Sam German.
But again, not to make another confusion, I get the idea for these German chocolate cake brownie cookies from one of my favorite blogs “Chef in Training” and changed them a little by my own taste. Instead of boxes German chocolate mix which Nikki used for her cookies, I decided to make my own brownie cookies from scratch, and toasted the coconut and pecans, before I mixed them into a delicious caramel filling. And the combination was really great!
Cookies & Brownies
Nice work. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host, Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. See if Todd has hacked your favorite cookies & brownies here. New recipes added every week.
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In 1995 pediatric nurse Lindsay Frucci discovered a way to make chewy, fudgy brownies without any of fat. Today you can find her brownie mix boxes in thousands of grocery stores and specialty markets throughout the country. All you have to do is add some nonfat vanilla yogurt to the dry mix and bake. The brownies that emerge from your oven are good, but the mix can be pricey. One box of No Pudge! Fat Free Fudge Brownie Mix will set you back around four bucks, which seems like a lot when you consider that boxes of regular brownie mix from larger brands such as Pillsbury or Duncan Hines contain similar ingredients but sell for roughly half that. So I spent a week burning through gobs of cocoa, sugar, and flour in hopes of discovering an easy way to re-create that tasty mix at a fraction of the cost of even the cheapest brownie mix on the market. After much trial and error I finally nailed it.
I tried many batches with Hershey's and Nestle's cocoa, but eventually decided the best widely available unsweetened cocoa powder for the task is the stuff made by Ghirardelli. Before you assemble this clone recipe, you'll also want to track down baker's sugar, which is a superfine sugar, and some powdered egg whites (health foods stores or cake decorating suppliers carry this). Combine all the dry ingredients in a bowl, and when you're ready to make the brownies, simply mix in 2/3 cup of nonfat vanilla yogurt, just like with the real thing. In 34 baking minutes (same as regular minutes, but they seem much longer) you'll have one plate of amazing fat-free chocolate brownies ready to eat.
Click here for more famous cookie and brownie copycat recipes.
It’s been nearly 100 years since Walter and Cordelia Knott first started selling berries, preserves, and pies from their roadside produce stand in Buena Park, California. Walter Knott’s berry stand and farm was a popular stop throughout the 1920s for travelers heading to the Southern California beaches.
But Walter’s big claim to fame came in 1932 when he cultivated and sold the world’s first boysenberries—a hybrid of raspberry, blackberry, loganberry, and dewberry. This new berry brought so many people to the farm that they added a restaurant, featuring Cordelia’s secret fried chicken recipe, and the Knotts struck gold again.
The fried chicken was a huge hit, and the restaurant got so crowded the Knotts added rides and attractions to the farm to keep customers occupied while they waited for a table. Over the years the real berry farm transformed into an amusement park called Knott’s Berry Farm—one of my favorites as a kid—which is now ranked as the tenth most visited theme park in North America.
Knott’s Berry Farm is also a brand of delicious preserves, jams, and other foods, including these fantastic little jam-filled shortbread cookies that everyone seems to love. The shortbread dough is piped into closed “c” shapes with a pastry bag onto baking sheets, then a little bit of jam is spooned into the center. You’ll need a pastry bag and a 1M open star tip, plus your favorite seedless jam. Once you’ve got all that, the rest is pretty easy.
Follow this link for more copycat cookies, brownies and treats.
Bob Evans built his first restaurant on a farm in Rio Grande, Ohio in 1962, primarily to sell his own brand of high-quality sausage. Business was good. Really good. There are now over 500 Bob Evans Restaurants in 18 states, each one decorated in a country-living theme that reminds us of the original farm location. Customers seem to like it. They also seem to like the packaged baked goods sold at each of the restaurants under the Bob Evans Farms brand, especially this top-selling, chewy, chocolate chunk cookie that can now be hacked in a snap by you. Try this Bob Evans chocolate chunk cookies recipe today. Make sure to buy chocolate chunks for baking!
One of the most-loved treats at the Maggiano's Little Italy restaurant chain are the crescent-shaped lemon cookies served at the end of your meal. The cookies are soft, chewy, and coated with a bright lemon icing, and it’s impossible to eat just one.
Well, now you can eat as many as you like because this knockoff recipe makes five dozen lemony taste-alike cookies. And you won’t have to worry about getting a crescent cookie cutter to get the shapes right. First, cut out a circle using a round 2-inch biscuit cutter, then use the cutter to slice a chunk out of the round, making a crescent.
You might also like my copycat recipe for Maggiano's Beef Tenderloin Medallions.
I like making fortune cookies because it means I get to write fortunes. My fortunes are sometimes ridiculous (“No matter what, be sure you don’t…ah, never mind. Have a cookie.”), sometimes sarcastic (“Wow, you broke a cookie! Have you been working out?”), and sometimes paradoxical (“These cookies are filled with lies.”). But’s let’s face it, the fortune isn't the best part. What matters most is that the cookie tastes good.
Contrary to popular belief, fortune cookies are not from China. They don’t even serve them in China. Fortune cookies are an American invention, created either in San Francisco or Los Angeles in the early 1900s—the exact origin is in dispute. Originally, I set out to clone the best-selling fortune cookie in the U.S., called Golden Bowl, made by Wonton Foods. But I found out that I don’t like those cookies. They're thin and tasteless and have an unnatural orange tint to them. Instead, I chose to hack the thicker, tastier, golden brown fortune cookies you get at the largest Chinese take-out chain.
Fortune cookies start their life looking like pancake batter. The batter is formed into 3-inch circles that, when baked, become thin cookies. These are pliable when warm and crispy when cool—so you’ll need to work fast when forming them. Because they’re so thin, it’s best to bake the cookies on a silicone pad or nonstick foil. You can also use parchment paper, but it tends to ripple from the moisture of the batter, and that ripple shows up on the surface of the cookies.
I suggest baking just three or four cookies at a time so that they'll all be warm and pliable while you add the fortunes and shape them. And if you're very fortunate, you can find a helpful someone to assist you with that part, so you'll be able to make more cookies faster.
The Chesapeake brand of cookies from Pepperidge Farm are crispy cookies with a light crunch and filled with various chunks of chocolate and nutty bits. One of the most popular choices features big chunks of dark chocolate along with pecan bits, and it can be duplicated at home with a few twists to one of my chocolate chip cookie recipes.
To make a crispy cookie that’s tender and not tough, I’ve replaced some of the butter with shortening, replaced one egg with an egg white, and tweaked the baking powder/baking soda ratio.
Nestle makes a 10-ounce bag of oversized dark chocolate chips that are delicious and work nicely for this clone. If you can’t find those, you can chop up a couple of your favorite dark chocolate bars into small chunks and add those to the mix.
When the cookies are cool, they should be lightly crispy and filled with flavor. Store them in a covered container in a dry spot.
Try more famous copycat cookies and brownie recipes here.
These candy-coated biscuit sticks come in dozens of flavors today, but for years the original chocolate flavor invented by Yoshiaki Koma in Japan in 1966 was the only Pocky you could eat. Almond and strawberry were introduced in the ‘70s, and as Pocky sales grew throughout Asia and the world, more flavors were added including the popular matcha and cookies and cream found just about everywhere these days.
Our homemade version starts by making a proper biscuit stick with a buttery flavor like the original. We’ll use real butter here rather than butter flavoring found in the real thing because we can. To give the stick its tender bite I found that pastry flour, with its lower gluten content, worked much better than all-purpose. I recommend Bob’s Red Mill brand pastry flour. And to further tenderize the sticks we’ll use both yeast and baking powder for leavening, just like the real ones.
You can make dozens of very thin sticks by rolling the dough to 1/8-inch thick and about 5 inches wide. Use a sharp paring knife guided by a straight edge, like a metal ruler, to slice 1/8-inch wide strips of dough and arrange them on a lined baking sheet. I found that chilling the rolled-out dough in your freezer for 10 minutes makes the dough more manageable and the thin strips of dough will be less likely to break as you work with them.
Three coating flavors are included here: Chocolate, strawberry and matcha. The chocolate coating is made with chocolate-flavored melting chips or chunks and melts easily in your microwave. The strawberry and matcha are made with white chocolate or vanilla melting chips, with strawberry oil and real matcha powder added for flavor.
I've hacked a lot of famous candy over the years. See if I copied your favorites here.
I jumped at the chance to get another crack at hacking one of America's most famous chocolate chip cookies when I was faced with the challenge for my show, Top Secret Recipe. After all, this was the very first recipe I cloned over twenty-five years ago, and I've learned many new tricks for replicating the famous foodstuffs since then. Getting the chance to improve on my old secret recipes with new information was a golden opportunity to craft the best Mrs. Fields Chocolate Chip Cookie clone recipe ever revealed. So I hopped on a plane and headed to Salt Lake City to meet with Tim Casey, president and CEO of Mrs. Fields Cookies.
Tim showed me around the flavoring labs and test kitchens of Mrs. Fields HQ. I watched cookie dough being mixed, noting the oven temperature and length of time the cookies were baked. I was also able to discover one important trick I missed in my first recipe: after the dough was portioned out onto baking sheets, it was frozen. This way, when the cookies were baked, they came out crispy on the edges and soft and gooey in the middle. It made a huge difference!
The company was understandably vague on the specifics of the proprietary vanilla and chocolate chips they use in the cookies, but I discovered through taste tests that Madagascar vanilla extract and high-quality chocolate chips such as those made by Guittard (or even Ghirardelli) are the way to go.
Mission accomplished! What follows is my much-improved re-hack of the classic recipe that started it all, and perhaps one of the best chocolate chip cookies to ever come out of your oven.
Keto Chocolate Brownie Cloud Cookies
Preheat oven to 350 degrees. Prep a cookie sheet with parchment paper and set aside.
In a medium mixing bowl, add the cream cheese and using an electric hand mixer, beat until light and fluffy. Add in melted butter, 1 whole egg + 1 egg white, vanilla extract, and liquid stevia and continue to beat over medium-high speed for 90 seconds.
In a separate mixing bowl, add dry ingredients (almond flour, erythritol, cocoa powder, baking powder, xanthan gum, and salt) and mix until combined.
Add dry ingredients to the bowl with the wet mixture. Using the hand mixer, blend the dry ingredients into the wet ingredients. Continue mixing until a batter forms. It will resemble a thick, sticky pudding.
Onto the prepared cookie sheet, drop large tablespoons of batter about 2 inches apart. Bake in preheated oven for 20 minutes. Remove from oven and allow to cool on pan for 5 minutes before transferring to a cooling rack.
Cool for 20 minutes before eating.
For best results, allow cookies to remain on a cooling rack for at least an hour before storing in an airtight container at room temperature.
Yield: 15 servings, Serving Size: 1 cookie
Amount Per Serving: 68 Calories | 6g Fat | 5g Total Carbs | 1g Fiber | 3g Sugar Alcohol | 2g Protein | 1g Net Carbs
These little treats are oh-so-good, and only 1 net carb per cookie!
I eat these keto chocolate brownie cloud cookies for breakfast, munch em&rsquo mid-day, and relish them after dinner with a glass of creamy almond milk. With a low net carb count, it&rsquos easy to enjoy these brownie-like treats without any guilt or post-cookie regret!
I&rsquom a busy girl, but I always have time to whip up a batch of these fast and easy keto brownie cookies. Baking these delicious little cookies is super simple, requires very minimal cleanup, just one bowl to mix up the ingredients, and only 5 minutes to prep. Ready, set, go!
How do you get the thin, shiny crackly crust on brownie cookies?
There are two factors that influence the formation of the thin, shiny crackly crust of vegan brownie cookies.
Firstly, the sugar syrup. This is responsible for the paper-thin, shiny layer on top of the cookies, which glimmers and reflects light in the most tempting of ways. It’s very important to keep the amount of water in the syrup low (so don’t be tempted to add more than is listed in the recipe).
Secondly, the baking powder. This is responsible for the crackly aspect of the crust. As the baking powder encounters the high heat of the oven (and reacts with the slightly acidic chocolate in the batter), it releases carbon dioxide which, together with steam evaporation, causes the cookies to expand. This, in turn, creates cracks in the crust, giving the cookies their characteristic appearance.
I made these today for a friend. I think I died and went to heaven and probably should have gone into a diabetic coma holy moly these cookies are fabulous. I have tried others and they were horrible. (Even from a very well known cookbook author). My friend will love them.
A big hit everybody liked them
This one really look delicious. I've cooked something like this according to this recipe here http://povario.ru/recepty/deserty/Shokoladniy-brauni-1 I must confess it was really great, tasty and I recommend it to everyone if you like any sort of chocolate!
We had to add more flour, 3/4 cup. We baked it for 12 minutes, after checking at 8 minutes and 10 minutes. If you are a chocolate person, you'll love this.
The first time I made these they were good but looked odd. This second time they look amazing and taste phenomenal!! However I did refrain from adding the addl choc chips and use only the melted cocoa squares and chips. Also use walnuts instead of pecans. Yum Yum!!
Absolutely delicious! Everytime I make these, people are asking for the recipe. Like the other reviewers, I increased the flour to 2c.
If you're looking for a chewy (not cake-y) chocolate cookie, that is guaranteed to turn out well, then bake these. I make cookies several times a week and to this day have my share of misses, so it's great to come across a recipe that turns out so consistently. Don't overbake these, I do small amounts (about two teaspoons) of batter and take them out at eight minutes, letting cool on pan two minutes before removing. The result is a very rich, flavorful cookie that is a nice change from the typical chocolate chip or oatmeal. Try different add-ins like white chocolate chips, dried cranberries, or a variety of nuts. (And, if you don't have any unsweetened chocolate this recipe does great with the exchange: 3 tablespoons of cocoa and one of oil for each ounce of the chocolate.) Also, the cookie will retain the shape of the dropped batter so if you prefer a flatter cookie, press down slightly before placing in the oven. This recipe is a winner all year round for any chocoholic!
Position an oven rack on the center rung. Heat the oven to 350°F and line two baking sheets with parchment (or grease and flour the pan).
In a double boiler over simmering water, melt the butter and chocolate. Stir to combine let cool. In an electric mixer with the whisk attachment, beat the eggs and sugar on medium high to a ribbon consistency, 3 to 4 minutes. Take the bowl off the mixer. Add the cooled chocolate mixture and the vanilla stir to combine. Sift the flour, baking powder, and salt together. Stir the flour mixture and the nuts into the batter let the batter rest for 5 minutes.
Spoon the batter into a pastry bag fitted with a #4 tip (or into a heavy-duty zip-top bag with one bottom corner snipped to create a 2/3-inch diagonal opening). For each cookie, pipe 1 Tbs. batter onto the lined baking sheet. While you pipe the second tray, bake the first until the cookies are puffed and cracked and the tops barely spring back when pressed, 8 to 10 minutes. The cracks should be moist but not wet. Cool the cookies on a wire rack.
Substitute 1-1/2 tsp. mint extract for the vanilla and the nuts.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
- 1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
- 2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3. In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.
- 4. While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.
- 5. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.
- 6. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.
- Substitute 1/2 cup chopped toasted nuts or dried sour cherries for an equal amount of the chocolate chips.
Reprinted with permission from The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming. © 2001 Random House See more recipes from Random House cookbooks
How to Tell If You Need Two or Three Egg Whites
Because egg whites vary in size and not all cocoa powders are the same, you’ll determine the amount of egg whites you use based on the consistency of your dough. If the dough is still very dry and powdery after you add the first two whites, go ahead and add the third. But keep in mind that this dough requires a lot of stirring, so be patient and stir the dough for several minutes before adding the additional egg white. You can always add an extra egg white, but you can’t take it back.
How To Transport Cake
Chill your cake before transport. I will place mine in the fridge overnight or in the freezer for a few hours before it goes in the car. A firm cake slides less and can handle more bumps and turns than a freshly baked cake does.
Of course, there is always the option of a cake carrier. Just plan ahead if this is your chosen method of transport, as there is a certain height the cake needs to be to fit in the box. I have run into issue with just a 2-layer cake that has piped dollops on top getting squished in a cake carrier. You can find extra tall cake carriers online if you know you love piping and decorating!
Lots of folks use boxes for their cakes and this is a good idea for long trips. My tips for that are make sure the box is big enough, line the box with shelf liner, and don’t forget UNDER the box! A great trick for that is a yoga mat right under the box.
My favorite trick is to set the cake inside a springform pan. This works best for cakes that are on plates or patters. I get my 12-inch round springform pan, set the cake inside, and then set the springform pan on shelf liner on a flat surface in my vehicle. (Usually, the back or the floor, seats are too curved) When you arrive at the event you simply carry in the springform pan then remove the outer edge! This has worked brilliantly more times than I can count.
Quick note: Cakes travel best in a cool environment, so bundle up extra if it’s a long car ride. If your interior temperature is too warm, the frosting could melt and slide down the cake. You can also place ice packs around the base of a box if you chose the box method.
If you are able, bring along a “repair kit”. Extra frosting, the piping tip you used, small offset spatula, or any tools you used when decorating the cake. If you get any cracks or bulges they can be easily fixed!