Imagine your favorite brownies transformed into a chewy, rich cookie—these brownie cookies deliver just that! With an intense chocolate flavor, crackly tops, and a gooey center, these cookies bring together the best of brownies and cookies in one irresistible treat. They’re perfect for dessert platters, holiday gifts, or simply indulging your chocolate cravings.
Equipment:
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients:
- 1 cup semi-sweet chocolate chips
- ½ cup unsalted butter, cubed
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup additional chocolate chips (optional, for extra chocolatey texture)
Instructions:
- Preheat the Oven and Prepare Baking Sheets
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. - Melt the Chocolate and Butter
In a microwave-safe bowl or using a double boiler, melt the chocolate chips and butter together. Stir until smooth and let it cool slightly. - Mix the Sugars, Eggs, and Vanilla
In a large mixing bowl, beat the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is thick and slightly lighter in color, about 2-3 minutes. This creates a crackly top on the cookies. - Combine the Chocolate Mixture
Pour the slightly cooled chocolate mixture into the sugar mixture and beat until well combined. - Add the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. - Fold in Extra Chocolate Chips (Optional)
For an extra burst of chocolate, fold in additional chocolate chips. - Scoop and Shape the Cookies
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. - Bake the Cookies
Bake the cookies for 8-10 minutes, or until the edges are set but the centers still look slightly soft. This ensures a chewy, brownie-like texture. - Cool and Serve
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
Presentation Ideas:
- Dust the cookies lightly with powdered sugar for a pretty finish.
- Serve with a scoop of vanilla or chocolate ice cream for an extra-indulgent dessert.
- Stack the cookies on a plate or package them in a clear cellophane bag tied with a ribbon for a delightful homemade gift.
Tips:
- For an even fudgier texture, chill the dough for 15-20 minutes before baking.
- To enhance the chocolate flavor, add a pinch of instant coffee powder or espresso powder to the batter.
- Store these cookies in an airtight container at room temperature for up to a week or freeze for up to three months.
Brownie cookies offer the best of both worlds with the fudgy richness of brownies and the portable convenience of cookies. Perfect for chocolate lovers, these cookies are guaranteed to be a hit at any gathering. Treat yourself and your loved ones to these deliciously indulgent brownie cookies!
Brownie Cookies Recipe
These brownie cookies combine the rich, fudgy goodness of brownies with the chewy texture of cookies. Perfect for chocolate lovers!
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- 1 cup semi-sweet chocolate chips
- ½ cup unsalted butter cubed
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup additional chocolate chips optional, for extra chocolatey texture
Instructions
- Preheat the Oven and Prepare Baking Sheets
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Melt the Chocolate and Butter
- In a microwave-safe bowl or using a double boiler, melt the chocolate chips and butter together. Stir until smooth and let it cool slightly.
- Mix the Sugars, Eggs, and Vanilla
- In a large mixing bowl, beat the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is thick and slightly lighter in color, about 2-3 minutes. This creates a crackly top on the cookies.
- Combine the Chocolate Mixture
- Pour the slightly cooled chocolate mixture into the sugar mixture and beat until well combined.
- Add the Dry Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Fold in Extra Chocolate Chips (Optional)
- For an extra burst of chocolate, fold in additional chocolate chips.
- Scoop and Shape the Cookies
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies
- Bake the cookies for 8-10 minutes, or until the edges are set but the centers still look slightly soft. This ensures a chewy, brownie-like texture.
- Cool and Serve
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
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