Chocolate Brownie Cookies
These Chocolate Brownie Cookies are an irresistible fusion of brownie fudginess and cookie crispness, perfect for a quick treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips or chunks (optional) Add for extra chocolate flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry mix to the wet mix, stirring until combined.
- If using chocolate chips or chunks, gently fold them into the cookie dough.
Baking
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes or until the cookies look set around the edges but still slightly soft in the middle.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
To store, place cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze layered between parchment paper in an airtight container for about 3 months.