Brownie Cookies
These Brownie Cookies combine the rich flavor of brownies with the chewy texture of cookies, making them an indulgent treat perfect for any occasion.
Ingredients
For the Cookies
- 1/2 cup unsalted butter, melted Room temperature for easier mixing
- 1 cup granulated sugar Opt for organic for a richer flavor
- 2 large eggs At room temperature helps for better mixing
- 1 teaspoon vanilla extract Use pure vanilla for the best flavor
- 1/3 cup unsweetened cocoa powder Recommended brands: Hershey’s or Ghirardelli for deep chocolate notes
- 1/2 cup all-purpose flour Alternatively, use gluten-free flour if needed
- 1/4 teaspoon salt Balances the sweetness
- 1/4 teaspoon baking powder For lightness and fluffiness
- 1 cup chocolate chips Semi-sweet or dark, optional but highly recommended
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a medium bowl, mix together the melted butter and sugar until smooth and creamy.
- Add the eggs and vanilla extract to the butter-sugar mixture, stirring until fully combined.
- In another bowl, sift together the cocoa powder, flour, salt, and baking powder to prevent lumps.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
- If desired, fold in the chocolate chips for extra chocolate indulgence.
- Using a spoon or cookie scoop, drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
- Allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store your Brownie Cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. For a crunchier texture, bake them longer; for a chewier texture, take them out sooner.