Chocolate Brownie Cookies Recipe
These Chocolate Brownie Cookies combine the fudgy texture of classic brownies with the convenience and crisp edges of cookies. Featuring melted semi-sweet chocolate and buttery batter, with optional nuts or extra chocolate chunks, these cookies offer a rich, indulgent treat perfect for any chocolate lover.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18-20 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1/2 cup (60g) all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 cups (340g) semi-sweet chocolate chips
- 1/4 cup (56g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Optional Add-ins
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup white chocolate chips or dark chocolate chunks
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Melt the Chocolate and Butter: In a microwave-safe bowl, melt the semi-sweet chocolate chips and unsalted butter together in 20-second bursts, stirring between each until smooth. Allow the mixture to cool slightly to prevent cooking the eggs in the batter.
- Mix the Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a separate bowl to evenly distribute the leavening and seasoning.
- Combine Wet Ingredients: In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until the mixture is light and creamy, about 2 minutes. Add the vanilla extract and the cooled chocolate-butter mixture, stirring until fully combined.
- Incorporate Dry Ingredients: Slowly fold the dry ingredients into the wet chocolate mixture with a spatula, mixing gently until just combined to maintain a tender texture without overworking the batter.
- Add Chocolate Chunks or Nuts (Optional): If desired, fold in chopped nuts or extra chocolate chunks to add flavor and texture variations.
- Scoop and Bake: Using a cookie scoop or a tablespoon, drop spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the tops are crackly and the edges are set while the centers remain slightly soft, providing that signature chewy, fudgy brownie texture.
Notes
- Ensure the melted chocolate mixture cools slightly before combining with eggs to prevent scrambling.
- Do not overmix the batter once the dry ingredients are added to keep the cookies tender and fudgy.
- For crispier edges, bake on the lower rack of the oven.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To freeze, shape dough into balls and freeze on a tray before transferring to a freezer bag; bake directly from frozen with an extra minute or two of baking time.
Keywords: chocolate brownie cookies, fudgy cookies, semi-sweet chocolate, chocolate chip cookies, easy bake cookies, nut add-ins
Find it online: https://bakedbylisa.com/chocolate-brownie-cookies-recipe/
