Description
Delight in these rich and fudgy Chocolate Brownie Cookies that combine the gooey texture of brownies with the convenience of cookies. Perfectly balanced with melted semisweet chocolate and cocoa powder, these cookies offer a deep chocolate flavor with a soft center and slightly crisp edges, making them an irresistible treat for any chocolate lover.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter
- 1 cup semisweet chocolate chips
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Mix-ins (Optional)
- 1/2 cup additional chocolate chips or chunks
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Melt Butter and Chocolate: In a small saucepan or microwave-safe bowl, melt the butter together with 1 cup of semisweet chocolate chips until the mixture is smooth and well combined. Allow it to cool slightly to avoid cooking the eggs in the next step.
- Mix Sugars and Eggs: In a large mixing bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture becomes light, fluffy, and well combined, creating a smooth base for the batter.
- Combine Wet Ingredients: Slowly stir the melted chocolate and butter mixture into the sugar and egg mixture until fully incorporated and smooth.
- Whisk Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the leavening agent and cocoa powder.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, which can toughen the cookies.
- Fold in Chocolate Chunks: Gently fold in the additional 1/2 cup chocolate chips or chunks if you want extra pockets of melted chocolate within the cookies.
- Rest the Dough: Let the dough rest for 10–15 minutes; this thickens the batter slightly, making it easier to scoop and helping cookies hold their shape better while baking.
- Scoop and Space Dough: Use a spoon or cookie scoop to place dough onto prepared baking sheets, spacing each cookie about 2 inches apart to prevent spreading into one another.
- Bake: Bake the cookies for 10–12 minutes, until the edges are set but the centers remain soft, ensuring a fudgy interior.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to continue firming up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For extra fudgy centers, slightly underbake the cookies and let them cool on the tray.
- Add a pinch of espresso powder to the batter to enhance the chocolate flavor for a deeper taste.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
