If you like brownies, you’re going to absolutely love these chocolate orange brownie cookies! They’re so fudgy and chewy, with a delicious hint of orange and a beautiful shiny and crackly top. And because they’re baked individually, you get a little crunch and fudgy chewiness in every single bite. No need to fight over the corner piece!
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Why You’ll Love this Recipe
- Unlike brownie bars, you’ll have some crispy bits and chewy bits in every bite!
- You can grab a quick satisfying brownie snack without the mess of cutting into bars.
- A yummy hint of orange zest perfectly balances out these rich and fudgy cookies.
- These brownie cookies stay chewy for days, making them perfect for gift giving!
Key Ingredients for Making Chocolate Orange Brownie Cookies
- Unsalted butter makes these brownie cookies rich, moist (sorry), and fudgy. If all you have is salted butter go ahead and use that, just reduce the salt the recipe calls for.
- Semisweet chocolate and cocoa powder are the main stars in this recipe. If you can afford a high-quality chocolate and cocoa powder, use it. You’ll notice the difference! That said, I’ve used inexpensive store-brand chocolate and cocoa powder to make these cookies and they still turn out delicious. You can use Dutch-process cocoa powder if you like, which will give these cookies a milder flavour and darker colour.
- Orange zest adds a subtle hint of orange flavour.
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Let’s Make Some Chocolate Orange Brownie Cookies!
- Melt butter and dark chocolate in a small saucepan, then add the cocoa powder and whisk until smooth. Set aside to cool.
- Rub the orange zest into the sugar with your fingertips. That releases lots of flavour from the zest and into your cookies.
- Beat the eggs, orange-infused sugar, and salt to ribbon stage. The mixture should have increased in volume, be light yellow in colour, and flow from the paddle in thick ribbons.
- Add the oil, vanilla, and melted chocolate mixture. Beat until combined.
- In a separate bowl, whisk together the all-purpose flour and baking powder. Add it to the egg mixture and mix on low speed until completely combined. Cover and chill until the dough firms up enough to scoop, at least 2 hours.
- Preheat the oven to 350ËšF (175ËšC). Scoop portions of the dough onto baking sheets lined with parchment paper or silicone baking mats. Leave at least 3 inches (7.5 cm) in between, because these cookies will spread! Bake one sheet at a time until the cookies have puffed and cracked, about 8-12 minutes.
Tips for Success
- Chill the dough for at least 2 hours or until it’s firm enough to scoop.
- Be careful not to overmix the dough after you add the flour, or you could end up with tough cookies.
- These cookies will come out of the oven very soft. Let them cool down for 5-10 minutes on the baking sheet to give them a chance to firm up before transferring to a wire rack to cool completely.
- Use a cookie scoop to ensure evenly-portioned cookies. Cookies that are the same size will bake evenly at the same time.
FAQ
Can I freeze brownie cookies?
Yes! You can freeze the finished cookies in an airtight container or freezer bag for up to 3 months. You can also portion the chilled dough onto a baking sheet lined with parchment paper or a silicone baking mat, cover, freeze until solid, then transfer to an airtight container to store for up to 3 months. You can bake the cookies from frozen, adding an extra minute or two to the baking time.
Can I make these ahead?
Yes! You can either freeze the baked cookies or raw dough as noted above, or you can leave the dough to chill in the fridge for up to 3 days before portioning.
Can I make these gluten-free?
Yes, just sub out the all-purpose flour for a gluten-free baking flour blend such as Cup4Cup.
How can I increase the orange flavour?
Simply add more orange zest, or experiment with using the zest from a different variety of orange. The zest of Seville oranges has a more intense orange flavour, while navel oranges, clementines, or mandarins are milder. You could also add up to a teaspoon of pure orange extract to really amp up the orange flavour.
Chocolate Orange Brownie Cookies (Brookies)
What's better than a brownie? A brownie in cookie form, that you don't have to slice before shoving it in your cake hole, that's what! These have a subtle orange flavour that reminds me a bit of the Terry's Chocolate Orange I would always get as a treat at Christmas, so personally I think these make an awesome Christmas cookie (though tbh I would eat these year round 😋).
Ingredients
Method
- In a small saucepan over medium-low heat, melt 70 g unsalted butter. Add 225 g semisweet chocolate and melt, stirring constantly. Remove from heat and add 25 g cocoa powder, whisking until completely smooth. Set aside to cool slightly.
- In a medium bowl, combine 115 g all-purpose flour and ¾ teaspoon baking powder. Set aside.
- To another medium bowl, add 250 g granulated sugar and grated zest of 1 orange. Use your fingers to rub the zest into the sugar until the sugar resembles damp sand and smells strongly of orange.
- In the bowl of a stand mixer fit with the paddle attachment, add 3 large eggs , ¾ teaspoon fine sea salt, and the orange-infused sugar. Start on low speed and gradually increase to medium-high, and beat until light and fluffy, about 5–7 minutes. You can use a hand mixer instead, but keep in mind this step may take a few minutes longer—you're looking for the egg and sugar to be a pale yellow, fluffy, and to fall off the beaters in ribbons when lifted out of the bowl.
- Add 1 tsp vanilla extract and 1 tbsp neutral-flavoured oil and mix until combined. Add the melted chocolate which by now should have cooled down enough to not cook the eggs. Mix on medium speed until completely homogenous. Stop to scrape down the bowl and paddle partway through.
- Add the flour mixture, and mix on the lowest speed until just combined. Cover the bowl with plastic wrap and refrigerate until the dough firms up and is easy to scoop, 1-2 hours.
- Preheat the oven to 350˚F (175˚C). Position a rack in the middle, and line two sheet pans with parchment paper or silicone baking mats. Bake one sheet at a time for 8–12 minutes until cookies have spread, puffed, and the tops have crackled. Turn the sheet halfway through for even baking.
- Allow cookies to cool on the sheet for 5–10 minutes before transferring to a wire rack to cool completely. Cookies are best eaten the same day they're made, but will keep at room temperature in an airtight container for up to 3 days.
Video
Notes
Adapted from Sarah Kieffer’s recipe for Brownie Cookies from her wonderful book, 100 Cookies. You should also check out her amazing blog The Vanilla Bean Baking Blog. Every one of Sarah’s recipes that I’ve ever tried, whether from one of her books or from her blog, has been fantastic—you can’t go wrong!
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