Table of Contents
Are you looking for an indulgent and delicious treat to make for your family? Look no further – this potbelly chocolate brownie cookie recipe is sure to be a hit! Incredibly chocolaty, fudgy in the middle and slightly crisp on the outside, these cookies are packed with flavor. The addition of rich cocoa powder gives them an intense richness that you won’t get from any store-bought cookie. With very few ingredients needed, they’re incredibly easy to throw together as well.
So don’t wait – break out your baking sheet and prepare to treat yourself (and those around you) with this heavenly sweet snack!
History of the Chocolate Brownie Cookie
The original chocolate brownie cookie was invented in the early 20th century in the United States. It quickly became a popular treat, and variations of it can still be found today. The original recipe called for using together cocoa powder, butter, sugar, eggs, flour and vanilla extract to create a delectable cookie that everyone could enjoy. Over time, recipes evolved to include different ingredients such as nuts or chocolates chips – but the classic flavor remains unchanged.
Fortunately, this potbelly chocolate brownie cookie recipe brings back all those nostalgic flavors while adding a few new twists that will take your taste buds on an adventure!
Potbelly Chocolate Brownie Cookie Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) butter, softened to room temperature
- 1 cup light brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
Instructions:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
- n a large bowl or stand mixer, cream together the butter and light brown sugar until smooth and creamy. Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add in the dry mixture and mix until combined. The batter should be thick and slightly sticky.
- Using a spoon or cookie scoop, drop 1-inch balls of dough onto the prepared baking sheet. Bake for 8-10 minutes or until edges are set but centers are still soft.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Serving Suggestions
The potbelly chocolate brownie cookie is delicious as it is, but if you want to take it up a notch consider adding some of the following toppings for an extra special treat:
- Mini marshmallows
- Salted caramel sauce
- Sprinkles
- Chopped nuts
- Coconut flakes
- White chocolate chips
- Dried fruits.
Benefits of Preparing this Recipe
Making this potbelly chocolate brownie cookie recipe is not only delicious and fun, but also provides several benefits. To start, the small size of each cookie allows you to indulge in just one or two without feeling guilty – perfect for those with a sweet tooth! Additionally, it’s an easy recipe that even inexperienced bakers can make with ease. Finally, the combination of chocolate and cookie textures provide a unique baking experience that you’ll find yourself craving over and over again!
Frequently Asked Questions | Potbelly Chocolate Brownie Cookie Recipe
1. Can I use a different type of sugar for this recipe?
Yes, you can substitute light brown sugar for dark brown or even regular white granulated sugar if desired.
2. Can I make these cookies in advance?
Yes, once the cookies are completely cooled, they can be stored in an airtight container for up to one week.
3. Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to three months and bake them when ready to enjoy!
4. Do I need a mixer for this recipe?
No, you don’t need a mixer for this recipe as it is very easy to make by hand. However, if you have a stand mixer or hand-held mixer then you may use it to make things easier.
5. Can I add other ingredients such as nuts or chocolate chips?
Yes, feel free to experiment with different flavors and ingredients – just be sure to adjust the amount of flour used accordingly.
6. How long do these cookies keep?
These cookies should be stored in an airtight container and can last up to 7 days.
7. What is the best way to serve these cookies?
These delicious potbelly chocolate brownie cookies are great for serving on their own or with a scoop of ice cream and some chocolate sauce! Enjoy!
Potbelly Chocolate Brownie Cookie
Equipment
- Bowl
- Measuring cup
- spoon
- Parchment paper
- Baking sheet
- Cookie scoop or spoon
- Cooling rack.
Ingredients
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup 1 stick butter, softened to room temperature
- 1 cup light brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
- n a large bowl or stand mixer, cream together the butter and light brown sugar until smooth and creamy. Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add in the dry mixture and mix until combined. The batter should be thick and slightly sticky.
- Using a spoon or cookie scoop, drop 1-inch balls of dough onto the prepared baking sheet. Bake for 8-10 minutes or until edges are set but centers are still soft.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Conclusion
And that’s it! I hope you enjoy this potbelly chocolate brownie cookie recipe. If you make it, be sure to tag me on social media so I can see your creation!
Read more at Ohsnap Cupcakes!