Brownie Cookies
The ultimate combination of fudgy brownies and chewy cookies, these treats are easy to make and irresistibly delicious.
Ingredients
- 1 cup (175g) semi-sweet chocolate chips
- ⅓ cup (80g) unsalted butter
- ¼ cup (50g) brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
- ¾ cup (95g) all-purpose flour
- ¼ cup (30g) unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup chopped nuts or additional chocolate chips Optional
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a microwave-safe bowl, melt the chocolate chips and butter in 20-second intervals, stirring after each until smooth. Set aside to cool slightly.
- In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy.
- Gradually mix the melted chocolate into the sugar mixture until well combined.
- Sift together the flour, cocoa powder, baking powder, and salt. Fold these dry ingredients into the wet mixture until just combined. Do not overmix.
- Optional: Stir in chopped nuts or extra chocolate chips for added texture.
- Scoop tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set, and the tops have a crinkle effect. The centers should remain slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra fudginess, underbake slightly and let the cookies set as they cool.
- Store in an airtight container at room temperature for up to 5 days.