Brownie Cookies: Fudgy, Chewy Chocolate Treats Recipe
These brownie cookies are a chocolate lover’s dream: fudgy, gooey, and perfectly chewy, combining the rich flavor of brownies with the fun form of cookies. Simple to make with a melt-and-mix method followed by baking, these cookies feature bittersweet chocolate, cocoa powder, and vibrant chocolate chips for extra gooey bursts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate and Butter Mixture
- 4 ounces bittersweet chocolate, chopped (112g)
- ¼ cup unsalted butter (56g)
Wet Ingredients
- ½ cup granulated sugar (100g)
- ½ cup packed light brown sugar (110g)
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
Dry Ingredients
- ⅔ cup all-purpose flour (80g)
- ¼ cup unsweetened cocoa powder (25g)
- ½ teaspoon salt
- ½ teaspoon baking powder
Add-ins
- ½ cup semisweet chocolate chips (90g)
Instructions
- Melt Chocolate and Butter: In a medium microwave-safe mixing bowl, combine the chopped bittersweet chocolate and unsalted butter. Microwave on high in 20-second intervals, stirring between each, until completely melted and smooth, about 2 minutes.
- Mix Sugars and Eggs: In a large mixing bowl, beat the granulated sugar, brown sugar, and room temperature eggs on medium speed until light, frothy, and well combined. This aeration is crucial to achieve the cookies' distinctive crinkly top.
- Add Chocolate Mixture and Vanilla: Pour in the melted chocolate and butter mixture along with the vanilla extract. Beat again until uniformly combined.
- Add Dry Ingredients: Sift together the all-purpose flour, cocoa powder, salt, and baking powder. Fold the dry ingredients gently into the wet mixture using a spatula until mostly combined.
- Incorporate Chocolate Chips and Chill: Stir in the semisweet chocolate chips evenly. Cover the bowl with plastic wrap and refrigerate the batter for 30 minutes to ensure proper texture and prevent cookies from spreading too much during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper for easy removal and cleanup.
- Shape and Bake Cookies: Using a 2-tablespoon scoop or spoon, form dough balls and place them about 3 inches apart on the parchment-lined sheets. Bake for 8 to 10 minutes or until the cookies have spread, their tops are shiny, cracked, and edges set. They will be soft when hot but will firm up as they cool.
- Cool: Allow the cookies to cool completely on the baking sheets before transferring or serving to ensure they set perfectly.
Notes
- Use a hand mixer or stand mixer to beat eggs and sugars thoroughly for about 4 minutes to incorporate enough air for a crinkly top.
- Always use room temperature eggs to achieve a light and frothy texture in mixing.
- Weigh your flour for accuracy; too much flour results in dry cookies. If you don’t have a scale, fluff and spoon the flour lightly into a measuring cup.
- Chilling the dough is essential to achieving the right texture and preventing cookies from spreading too thin or burning.
- For a more intense chocolate flavor, add ½ teaspoon instant espresso powder along with the flour and cocoa powder (the coffee flavor won’t be noticeable).
- Use a scoop (#40 size) to measure cookie dough accurately for the best size and consistency in baking.
