Joanna Gaines Brownie Cookies Recipe

This decadent Joanna Gaines Brownie Cookies Recipe captures the irresistible, fudgy center of a brownie inside a chewy, crinkle-top cookie. Made with melted dark chocolate and rich cocoa powder, these “brookies” are whipped to an airy perfection before baking into a glossy, crackled treat that chocolate lovers dream about.

Joanna Gaines Brownie Cookies Ingredients

The Chocolate Base:

• 6 ounces Dark Chocolate: Chopped. High-quality chocolate (like Dove or Ghirardelli) is essential as it provides the primary flavor and structure.
• 1/4 cup Unsweetened Cocoa Powder: Use Hershey’s Special Dark or Dutch-process for a deeper, Oreo-like color.
• 6 tablespoons Unsalted Butter: Chopped, for melting with the chocolate.

The Sugars & Eggs:

• 1/2 cup Granulated White Sugar: Creates the crisp, shiny crust.
• 1/2 cup Light Brown Sugar: Packed. Adds moisture and chewiness.
• 2 Large Eggs: The leavening powerhouse. Beating them vigorously creates the meringue-like top.

Dry & Flavorings:

• 3/4 cup All-Purpose Flour: Just enough to hold the batter together.
• 1/2 tsp Vanilla Extract: Enhances the chocolate.
• 1/8 tsp Coffee Extract: (Optional) Deepens the cocoa notes without tasting like coffee.
• Leavening: 1/2 tsp baking powder and 1/4 tsp salt.

How To Make Joanna Gaines Brownie Cookies

1. Melt the Chocolate: In a microwave-safe bowl, combine the chopped butter and dark chocolate. Microwave in short 20-second bursts, stirring in between, until completely melted and glossy (about 60 seconds total). Set aside to cool slightly—if it’s too hot, it will cook the eggs.
2. Whip the Eggs and Sugar: In a large bowl, combine the white sugar, brown sugar, eggs, vanilla extract, and coffee extract. Using a hand mixer on medium speed, beat for 5 full minutes. Crucial Step: Set a timer. The mixture should become pale, thick, and ribbony. This aeration is what creates the shiny, crackly brownie skin.
3. Combine Wet Ingredients: Pour the cooled melted chocolate mixture into the whipped egg mixture. Mix on low speed until just combined.
4. Add Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add this to the wet batter. Stir gently with a spatula or mixer on low until no flour streaks remain. The dough will be very loose and glossy, more like batter than cookie dough.
5. Chill: Cover the bowl and refrigerate for 20 minutes. This allows the chocolate to firm up, making the batter scoopable and preventing the cookies from spreading into flat puddles.
6. Scoop: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a standard 2-tablespoon cookie scoop, portion out the chilled dough. Roll briefly into smooth balls and place them 2 inches apart on the sheet.
7. Bake: Bake for 14 to 16 minutes. The cookies will puff up and crackle on top. They are done when the edges are set but the centers still look soft and underbaked.
8. Cool: Let the cookies rest on the hot pan for 2-3 minutes to finish setting. Transfer to a wire rack to cool completely.

Recipe Tips

• The 5-Minute Whip: Do not shortcut the egg beating step. This mechanical leavening is responsible for the paper-thin, shiny crust that makes a brownie cookie famous.
• Chocolate Quality: Since there are few ingredients, the quality of your dark chocolate matters. Avoid chocolate chips if possible, as they contain stabilizers that prevent them from melting into a true liquid pool.
• Coffee Extract: If you don’t have coffee extract, you can use 1/2 teaspoon of instant espresso powder dissolved in the vanilla extract. It acts as a flavor booster for the chocolate.
• Dough Consistency: Before chilling, the batter is liquidy. After chilling, it should feel like truffle ganache—firm but scoopable. If it’s rock hard, let it sit on the counter for 5 minutes.

What To Serve With Brownie Cookies

• Milk: Cold milk is the only beverage that can stand up to this level of chocolate.
• Raspberry Sorbet: A tart, cold scoop contrasts with the rich cookie.
• Peanut Butter: Spread a little peanut butter on the back of a cookie for a Reese’s vibe.
• Sea Salt: A pinch of flaky sea salt on top before baking elevates the flavor.

How To Store Brownie Cookies

• Room Temperature: Store in an airtight container at room temperature for up to 3 days. They are best eaten fresh while the center is still fudgy.
• Reheat: A 5-second zap in the microwave restores the gooey center.
• Freeze: Freeze the baked cookies for up to 2 months. Thaw on the counter.

Brownie Cookies Nutrition Facts

• Calories: 180 kcal
• Fat: 9g
• Carbohydrates: 24g
• Sugar: 18g
• Protein: 2g

Nutrition information is estimated per cookie.

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