Description
These Chocolate Brownie Cookies combine the rich, fudgy texture of brownies with the convenience of a cookie. With a crackly top and gooey center, they’re perfect for chocolate lovers craving a chewy, decadent treat. This easy-to-make recipe uses melted chocolate and cocoa powder for double the chocolate flavor, resulting in irresistibly soft cookies that stay deliciously moist.
Ingredients
Scale
Chocolate Mixture
- 1/2 cup unsalted butter
- 8 oz semi-sweet chocolate (chopped or chips)
Wet Ingredients
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 large eggs
- 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 Add-ins
- 1/2 cup chocolate chips or chunks (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Melt chocolate and butter: In a heatproof bowl over simmering water or using short microwave bursts, gently melt the butter and semi-sweet chocolate together until smooth. Allow it to cool slightly so it doesn’t cook the eggs later.
- Mix sugars and eggs: In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture becomes light in color and slightly thickened.
- Combine melted chocolate with sugars: Gradually pour the melted chocolate and butter mixture into the sugar and egg mixture, stirring continuously to form a uniform batter.
- Sift and fold dry ingredients: In a separate bowl, sift the flour, cocoa powder, baking powder, and salt. Gently fold these into the wet batter just until combined to avoid overmixing.
- Add chocolate chips: Stir in the optional chocolate chips or chunks for extra bursts of chocolate throughout the cookies.
- Let the batter rest: Allow the batter to sit for 10–15 minutes; this resting period helps it thicken, ensuring the cookies hold shape while baking.
- Portion dough: Using a tablespoon, scoop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake: Place the baking sheet in the oven and bake for 10–12 minutes, or until the edges are set but the centers remain slightly underbaked for a chewy texture.
- Cool cookies: Let the cookies cool directly on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies have a fudgy, crackly brownie-like texture perfect for chocolate lovers.
- Avoid overbaking to maintain maximum chewiness and softness in the center.
- Try adding chopped nuts for a crunchy contrast or sprinkle sea salt on top before baking for enhanced flavor complexity.
