Description
These Chocolate Brownie Cookies are fudgy, chewy, and irresistibly delicious. Combining the rich flavors of chocolate brownies with the convenient form of cookies, they offer the perfect treat for any chocolate lover. Soft centers with slightly crisp edges make each bite a delightful experience.
Ingredients
Scale
Chocolate Mixture
- 1/2 cup (1 stick) unsalted butter
- 8 ounces semi-sweet chocolate chips or chopped chocolate
Wet Ingredients
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 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
Optional
- 1/2 cup additional chocolate chips or chunks
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Melt Chocolate and Butter: In a microwave-safe bowl or using a double boiler, melt the unsalted butter together with 8 ounces of the semi-sweet chocolate chips or chopped chocolate until smooth. Once melted, set aside to cool slightly so it doesn’t cook the eggs in the next step.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, and vanilla extract until the mixture becomes thick and pale in color, about 2 to 3 minutes. This step helps incorporate air for a lighter texture.
- Combine Chocolate with Egg Mixture: Slowly pour the slightly cooled melted chocolate and butter mixture into the egg mixture, stirring constantly until completely combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This ensures the dry ingredients are evenly distributed to avoid clumps.
- Combine Wet and Dry: Add the dry ingredients to the wet chocolate mixture and gently fold until just combined. Be careful not to overmix. If using, fold in the additional chocolate chips or chunks for extra bursts of chocolate.
- Rest the Batter: Let the batter rest for 10 to 15 minutes to thicken slightly, which helps the cookies maintain their chewy texture.
- Scoop and Bake: Using a cookie scoop or tablespoon, drop spoonfuls of the batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes. The edges should be set while the centers remain slightly soft and cracked for that perfect fudgy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up. Then transfer them to a wire rack to cool completely before serving.
Notes
- For extra fudgy centers, slightly underbake the cookies and let them finish setting on the baking sheet.
- Store cookies in an airtight container for up to 4 days to maintain freshness.
- For longer storage, freeze the cookies in an airtight container.
