Description
These Chocolate Brownie Cookies combine the rich, fudgy texture of a classic brownie with the convenience and crisp edges of a cookie. Easy to make and perfect for any chocolate lover, these cookies are loaded with semisweet chocolate chips and optional nuts for added crunch. Baked to perfection, they offer a delightful treat that balances gooey centers with slightly crisp edges.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Mix wet ingredients: In a mixing bowl, whisk together the melted butter and granulated sugar until the mixture is well combined and smooth.
- Add eggs: Incorporate the eggs one at a time into the butter-sugar mixture, beating thoroughly after each addition to ensure a uniform batter.
- Add vanilla extract: Stir in the vanilla extract to enhance the flavor.
- Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to remove lumps and evenly distribute ingredients.
- Combine: Gradually add the dry ingredients to the wet ingredients, gently mixing until just combined to avoid overmixing which can toughen the cookies.
- Fold in add-ins: Carefully fold in the semisweet chocolate chips and the optional chopped walnuts or pecans for texture and flavor.
- Shape the cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Place the baking sheet in the oven and bake for 10-12 minutes, until the cookies set around the edges but remain soft in the center.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, allowing them to firm up and develop full flavor.
Notes
- For a nut-free version, simply omit the walnuts or pecans.
- Use parchment paper to prevent sticking and for easy cleanup.
- Do not overbake to maintain the soft, fudgy center characteristic of brownie cookies.
- You can refrigerate the dough for up to 24 hours before baking for enhanced flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
